This salad is one of those weekday wins I reach for when I want something fast, bright, and reliably satisfying. It leans on a simple, savory-sweet dressing that does the heavy lifting: soy sauce for depth, rice vinegar for brightness, and sesame oil for that unmistakable aroma. The dressing comes together in a minute and turns plain greens into something that feels thoughtful and complete.

I like this combination because it’s forgiving. The recipe is built around a scalable dressing and a straightforward method for getting greens dressed evenly without sogginess. You can serve it as a side or use it as the base for a bigger bowl when you add proteins and extras. The directions are practical, and storage is uncomplicated—especially the dressing, which keeps well refrigerated.

Below you’ll find everything you need to make this exact recipe, why it works, sensible substitutions for common allergies, and tips from the small mistakes I learned the hard way. No fluff—just clear steps and useful notes so your salad turns out great every time.

What’s in the Bowl

This salad is intentionally simple: dressed, crisp greens with a bold soy-sesame dressing. The ingredients list focuses on a balanced dressing formula—salt, acid, fat, and sweet—so the greens shine without needing a long list of add-ins. Think tender lettuce or mixed baby greens as the canvas and the dressing as the personality.

Because the dressing is concentrated, a little goes a long way. The directions include a per-serving guideline for dressing quantity; start light and add more to taste. If you plan to add heavier ingredients—crispy shallots, roasted nuts, or protein—expect to need a touch more dressing so everything is evenly coated.

Ingredients

1/4 cup soy sauce (see notes) — provides savory umami and salt; use low-sodium if you prefer less salt.
1/4 cup unseasoned rice vinegar (see notes) — brings bright acidity to balance the soy and oil.
1/4 cup peanut oil (see notes) — neutral oil that carries flavors and gives the dressing body.
1 T sesame seed oil — delivers toasted sesame aroma and a concentrated nutty flavor; a small amount goes a long way.
1/4 cup Monkfruit Sweetener — sweetens and rounds the edges; dissolves in the vinegar-soy base to harmonize flavors.

Directions: Asian Green Salad with Soy-Sesame Dressing

Make the dressing: in a medium bowl, combine 1/4 cup soy sauce, 1/4 cup unseasoned rice vinegar, 1/4 cup peanut oil, 1 tablespoon sesame seed oil, and 1/4 cup Monkfruit Sweetener.
Whisk the ingredients until the sweetener is fully dissolved and the dressing is uniform (about 20–30 seconds). Alternatively, combine the ingredients in a jar with a tight-fitting lid and shake vigorously until blended.
Prepare your salad greens: tear into bite-sized pieces, wash, and spin dry in a salad spinner or pat dry with paper towels.
Put the washed greens into a medium bowl. Add about 2–3 tablespoons dressing per serving (adjust to taste) and toss until the greens are evenly coated.
Divide the dressed greens among plates or bowls, add any additional salad components you like, and drizzle more dressing as desired. Serve immediately.
To store leftover dressing: refrigerate in a sealed container for up to a week (or a bit longer). If the oils solidify or separate, let the dressing come to room temperature and re-whisk or shake before using.

Why It Works Every Time

The formula here is classic and balanced: salt (soy), acid (rice vinegar), fat (peanut and sesame oils), and sweet (Monkfruit). Each component has a clear job, and the proportions give a dressing that clings to greens without flooding them. The small amount of sesame oil provides aromatic lift; because it’s potent, it doesn’t overwhelm when used sparingly.

Whisking or shaking until the sweetener fully dissolves makes the texture uniform—no gritty pockets of sweetener hiding on leaves. Also, drying your greens fully is crucial. Wet leaves dilute the dressing and turn textures limp. Tossing just before serving preserves the crispness.

Using a high ratio of liquid to greens in the recipe means you can scale the greens up or down without recalculating the dressing; the serving guideline (2–3 tablespoons per serving) keeps portions predictable. Finally, storing the dressing separately keeps your greens vibrant and lets you use the dressing for other bowls or as a marinade.

Allergy-Friendly Substitutes

Peanut oil and sesame seed oil are listed ingredients. If you need to avoid nuts or seeds, choose neutral oils like sunflower, canola, or light olive oil in place of peanut oil. Leave out sesame seed oil entirely if sesame is an issue; you’ll lose that toasted note, but the dressing will still be tasty.

Soy sauce contains wheat and soy. For wheat-free needs, use a gluten-free tamari. For soy-free diets, coconut aminos provide a similar savory-sweet profile—keep in mind they’re milder and slightly sweeter, so you may want to reduce the Monkfruit by a small amount if you prefer less overall sweetness.

Monkfruit Sweetener is the sweetener specified. If you cannot use it, substitute with an equal amount of another granulated sweetener you tolerate, keeping in mind different sweeteners dissolve at different rates. If using a less soluble sweetener, whisk a bit longer or warm the vinegar slightly (off heat) to help it dissolve.

Equipment & Tools

Keep this simple: a medium mixing bowl, a whisk or a jar with a tight-fitting lid, and whichever method you use to dry greens—salad spinner or clean kitchen towels—will do. For serving, medium bowls or plates work; shallow bowls help with even distribution of dressing when tossing at the table.

Optional but handy: a measuring cup set to measure the 1/4-cup amounts accurately, and a set of tongs for gentle tossing so the leaves don’t bruise. A small jar is my preferred tool for making and storing the dressing—shake, label, and refrigerate.

Don’t Do This

Don’t dress the greens too far in advance. Dress them right before serving to avoid limp, sad leaves. If you must prepare early, keep the dressing separate and store washed, dry greens in the fridge in a paper towel-lined container to preserve crunch.

Don’t overuse sesame oil. It’s powerful—too much makes the dressing taste one-note. Stick to the specified tablespoon. Also, don’t skip drying the greens: excess water dilutes the dressing and leaves you with a shallow flavor and poor texture.

Finally, don’t assume one big pour equals even coating. Add the dressing in stages (2–3 tablespoons per serving as a guideline), toss gently, taste, and adjust. It saves waste and prevents overdressing.

Fit It to Your Goals

For a light side salad: keep to the specified dressing ratio and serve smaller portions—2 tablespoons per person is often enough. For a main-course salad: increase greens and plan to add heartier components; add dressing gradually so the entire bowl is seasoned without becoming soggy.

To make this lower in sodium for health goals: swap the soy sauce for low-sodium tamari or reduce the soy by half and add a splash of water and extra acid (a bit more rice vinegar) to keep balance. For lower fat, cut the peanut oil in half and substitute the remainder with a neutral, lower-calorie alternative like a vinaigrette-stretching technique (extra vinegar plus a teaspoon of mustard or a spoon of Greek yogurt if dairy is acceptable).

Pro Perspective

As a cook, I treat dressings like seasoning—layered and tasted. The trick with this dressing is respecting its concentrated flavor profile. Whisking until the sweetener dissolves is a small habit that yields big payoff because it prevents uneven sweetness on leaves. Also, always taste the dressing straight before tossing greens so you know what it needs: a squeeze more acid, a pinch more sweet, or a touch more salt.

Another pro tip: if you want a silkier mouthfeel, emulsify the dressing by whisking briskly or shaking in a jar for longer; the oils and vinegar will hold together better for a short window, giving a more cohesive coating on the greens. If you store it, re-emulsify by shaking before using.

Save It for Later

The dressing stores well. Refrigerate it in a sealed container for up to a week (or a bit longer depending on freshness of ingredients). If the oils solidify or separate, let the dressing come to room temperature and re-whisk or shake before using. This keeps it ready to dress fresh greens in minutes and doubles as a quick sauce for grilled vegetables or a marinade.

If you’ve dressed greens and have leftovers, don’t expect them to stay crisp overnight. Dressed greens are best eaten immediately. If you need to save a salad for later, keep components separate and dress right before serving.

Quick Questions

How much dressing per person? Start with 2–3 tablespoons per serving and adjust to taste. For a main-dish salad, plan on the higher end.

Can I make the dressing ahead? Yes—make it up to a week in advance and keep it chilled. Shake or whisk before use.

What greens work best? Any tender lettuce or mixed greens will do. Spinach, butter lettuce, or baby leaf mixes are good canvases because they catch the dressing without being overpowering.

Serve & Enjoy

Serve this salad immediately after dressing for the best texture. If you’re plating for a crowd, toss in a large bowl just before portioning. Offer extra dressing at the table for anyone who likes a bolder bite.

Enjoy it simply or use it as a base to build a full meal. The dressing is versatile enough to pair with roasted vegetables or as a finishing drizzle over grain bowls. Wherever you use it, the combination of salty soy, bright vinegar, a touch of toasted sesame, and measured sweetness makes for a dependable, pleasing dressing that lifts plain greens into a memorable dish.

Print Recipe Save it for later

Asian Green Salad with Soy-Sesame Dressing

A simple Asian-style green salad dressed with a soy-sesame vinaigrette sweetened with monkfruit. Toss torn salad greens with the dressing and serve immediately.

Prep Time16

Cook Time7

Total Time53

Course: Salad

Cuisine: Asian

Servings: 4 servings

Ingredients

1/4 cup soy sauce see notes
1/4 cup unseasoned rice vinegar see notes
1/4 cup peanut oil see notes
1 T sesame seed oil
1/4 cup Monkfruit Sweetener

Instructions

Make the dressing: in a medium bowl, combine 1/4 cup soy sauce, 1/4 cup unseasoned rice vinegar, 1/4 cup peanut oil, 1 tablespoon sesame seed oil, and 1/4 cup Monkfruit Sweetener.
Whisk the ingredients until the sweetener is fully dissolved and the dressing is uniform (about 20–30 seconds). Alternatively, combine the ingredients in a jar with a tight-fitting lid and shake vigorously until blended.
Prepare your salad greens: tear into bite-sized pieces, wash, and spin dry in a salad spinner or pat dry with paper towels.
Put the washed greens into a medium bowl. Add about 2–3 tablespoons dressing per serving (adjust to taste) and toss until the greens are evenly coated.
Divide the dressed greens among plates or bowls, add any additional salad components you like, and drizzle more dressing as desired. Serve immediately.
To store leftover dressing: refrigerate in a sealed container for up to a week (or a bit longer). If the oils solidify or separate, let the dressing come to room temperature and re-whisk or shake before using.

Equipment

Medium Bowl
Whisk
jar with tight-fitting lid
Salad Spinner
Paper Towels

Notes

Dressing can be refrigerated in a sealed container for up to a week (or a bit longer). If the oils solidify or separate, let the dressing come to room temperature and re-whisk or shake before using.
Ingredients marked "see notes" refer to the dressing and its storage/usage notes above.