This quick Asian salad plate for one is easy to adapt with veggies you have on hand. The dressing uses basic ingredients and everything is mixed on the plate for a delicious, healthy meal.
Jump to Recipe
I posted the Italian salad plate for one a few weeks ago. Have you tried it?
I can’t emphasize enough how life changing these salad plates have been for me.
This quick Asian salad plate for one is no different. I love having variations that I can use and enjoy on my salads each day.
If this is your first encounter with the salad-for-one concept, here’s a quick synopsis.
Everything (including the dressing) is added and mixed together right on the plate. No extra dishes. No large batch of homemade dressing you will get sick of before it goes bad. A simple solution to healthy salads.
The dressing
This Asian-style dressing is made from 6 simple ingredients that are all pantry friendly:
- avocado oil
- liquid honey or agave
- rice vinegar
- garlic powder
- sesame oil
- salt
- pepper
Good quality ingredients will make all the difference in a delicious salad dressing.
I love the Chosen Foods brand of avocado oil. I use liquid raw honey or the BetterBody Foods brand of agave. If using honey, make sure it is runny so it distributes well.
I’ve tried several brands of rice vinegar and sesame oil and I’m not picky on the brands. I store rice vinegar in the refrigerator after it’s open, but it lasts for a long time. There are lots of different flavors you can buy. I usually buy the plain rice vinegar so I can use it in other recipes, but feel free to experiment if you like.
Variety, variety, variety
In addition to today’s recipe and the Italian that I previously posted, I’ll be sharing three more salad recipes for one in the next few weeks.
I love the adaptability this provides. You can change up the veggies and the dressing every time you make a salad for lunch.
Five salads for five weekdays. The perfect solution for people who want to eat healthier with easily bored food pallets, like mine. Having a variety is what makes salad something that’s enjoyable to eat every day.
In the Italian salad plate post, I shared some ideas for how you can prep once for the week and then make a different salad for every day of the week by changing the dressing and adding different toppings and protein. It’s a super handy way to prep several day’s worth of lunches in advance.
Portioning out and freezing precooked meats (a rotisserie chicken, leftover grilled steak, Asian-style meats, etc) for salads is another good way to make adding variety easy.
Take it with you
If you are taking lunch to go, I love these clear Rubbermaid food storage containers (aff. link). They seal really well. I love that they are clear and the perfect size for a lunch salad. To avoid wilting lettuce and soggy extras (sesame sticks, chow mien noodles, etc), I wouldn’t make ahead more than about 4 to 5 hours. Adding the dressing ingredients at the bottom may also help the salad stay fresh longer.
I’d love to hear if you come up with other solutions that work.
The salad plate formula
You can treat these salad plate recipes like a formula. I have tested out the measurements but they are just to give you a basic idea.
Eyeballing the greens, veggies and toppings even the first time you make it should work just fine. Just aim for a dinner plate full of salad. I often just drizzle or sprinkle on dressing ingredients. As long as you’re not too heavy or light handed it’s hard to mess it up.
Tips to make a good Asian salad plate for one:
Mix the greens: Using two or three different types of greens will really improve the flavor of a salad. I love Napa cabbage on Asian salads. It has a great taste and texture. I usually mix it with at least one other type of lettuce or salad greens. I also love adding some cilantro (chopped or sprigs). It adds a delicious flavor.
Multiple veggies: Use at least three grated or diced veggies on top to give the salad enough taste variety.
Add color: The best salads have color variation. Not only is it more visually appealing, but health benefits come from “eating the rainbow.” Adding grated carrots or a colored bell pepper or two is a great option for Asian salads.
Add texture: I always enjoy a salad much more when in has a crunch factor. I try to always include something like sesame sticks or chow mien noodles. Cashews also work well or even Napa cabbage or crunchy lettuce.
Salt and Pepper: If you taste the salad and it’s not flavorful enough, try adding just a little more salt and pepper.
I hope you enjoy this quick Asian Salad plate for one.
It’s such a great way to add variety to your lunch repertoire, my friends. I’m excited to share more salad plate recipes with you soon.
Quick Asian Salad Plate for One
This quick Asian salad plate for one is easy to adapt with veggies you have on hand. The dressing uses basic ingredients and everything is mixed on the plate for a delicious, healthy meal.
Ingredients
- 1 to 1 ½ cups salad greens e.g. lettuce, spinach, spring mix, cabbage, Napa cabbage, cilantro, see note
- ¼ to ½ cup grated or diced vegetables e.g. carrots, cucumbers, green onions, bell peppers
- ⅓ to ½ cup meat or protein e.g. leftover cooked meat- grilled or rotisserie chicken or steak or leftover Asian-style meat
- 1 to 2 tablespoons nuts & seeds e.g. pepitas, sunflower seeds, toasted cashews or almonds
- 1 to 2 tablespoons sesame sticks or chow mein noodles optional
Single Serve Asian Dressing:
- ½ tablespoon avocado oil
- ½ tablespoon liquid honey or agave
- ½ tablespoon rice vinegar
- dash garlic powder
- dash sesame oil
- salt & pepper to taste
Instructions
-
Fill up a dinner-sized plate with your choice of salad greens, grated or diced vegetables, meat or protein, nuts & seeds, and crunchy topping, if desired.
-
Drizzle or sprinkle dressing ingredients over salad and toss right on the plate to combine.
Recipe Notes
1. Romaine lettuce is a good option if you are looking for something that will stay fresh for a couple of weeks in the refrigerator.
2. For best flavor, use a good quality oil and vinegar.
3. I like to chop up the greens and veggies for a week’s worth of salads ahead of time. I usually store everything in a large bowl in the fridge with a paper towel on the bottom to catch any extra liquid. Then when I’m ready to eat, I load up my plate with the prepared salad and veggies. Then add the extras (meats, cheeses, nuts, crunchy toppings), sprinkle on the dressing ingredients, toss and enjoy.
4. I have made these salads in go-to containers (aff. link) when I want to take a lunch with me. Just prep it like you would on your plate and toss just before eating. To avoid wilting lettuce and soggy extras (cheese, croutons, etc), I wouldn’t make ahead more than about 4 to 5 hours. Adding the dressing ingredients first may also help the salad last longer
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
