Asian-Style Cobb Salad
This salad serves as the perfect light meal, full of protein and veggies with a simple sesame vinaigrette!
Sorry, I have another salad recipe for this week. See, I’m trying REALLY HARD to continue practicing clean eating in honor of the new year so I decided to make a cobb salad. I’ve actually been meaning to make it for months now, mainly because my coworker orders a cobb salad from the cafeteria in our building and it always looks so good. But it’s not like I was ever gong to spend $10 on it when I know I could make it better myself right at home (not because I’m some master chef but because the cafeteria food is just god-awful and way overpriced).
With much brainstorming, I decided to make an Asian-style cobb salad, mainly because of the sesame vinaigrette. It’s also an added bonus that I get to cut down on the heavy bacon and cheese that usually goes in a traditional cobb salad.
So what’s the verdict? Well, remember how Jason loved the tofu lettuce wraps I posted last week? He pretty much had the same reaction with this salad, which definitely has me freaking out a bit since Jason has never even touched a salad in the 4 years that we’ve been together.
Who knows – maybe he’ll even like quinoa next!
Asian-Style Cobb Salad
Ingredients
- 5 cups chopped romaine lettuce
- 1 (11-ounce) can mandarin oranges in light syrup, drained
- ⅓ cup shredded chicken
- ⅓ cup grated carrots
- 1 avocado, halved, seeded, peeled and diced
- 2 hard-boiled eggs, diced
- ¼ cup sliced green onions
For the sesame vinaigrette
- ¼ cup plus 2 tablespoons rice wine vinegar
- 1 clove garlic, pressed
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 teaspoon freshly grated ginger
- 1 teaspoon soy sauce
Instructions
- To make the vinaigrette, whisk together rice wine vinegar, garlic, sesame oil, sugar, ginger and soy sauce in a small bowl; set aside.
- To assemble the salad, place baby greens in a large bowl; top with arranged rows of mandarin oranges, chicken, carrots, avocado, eggs and green onions.
- Serve immediately with sesame vinaigrette.
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So easy and so good!!!
I had this for lunch and it was absolutely amazing. I could taste every single ingredient in every bite and I was amazed on how random ingredients can make one of the most delicious salads I’ve ever had!
Just stumbled upon your recipes and I have a question, about how long will the dressing keep in the fridge?
Looking forward to making many of the salads here and checking out your other recipes as well.
As I am not an expert on food safety, I cannot really say with certainty. Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with. Hope that helps, Samantha!
Do you have the nutritional/calorie content for this by chance?
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
I replace the rice vinegar with apple cider vinegar, and don’t put in garlic or ginger and the sesame dressing still tastes good. I also put in chow mein noodles for that extra crunch.
Hi,
May i know if this can be prep and last for days in the fridge? I was hoping i can pack them for lunch!
Serene
It should last for a couple of days but as always, please use your best judgment regarding food safety/storage.
Hey:-)I made this for dinner today. It was so delicious:-)my boyfriend loves that salad and this was definitely not the last time I prepare this salad:-) thank you so much.
Thanks so much for sharing, this was delicious! I added some quinoa for extra protein and some cabbage as well. The dressing was really good. I will be enjoying it for lunch today as well 🙂
Do you think that a substitutions for it in the meantime would be apple cider? maybe mixing it with a little bit of sugar?
You can certainly try substituting apple cider with sugar but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome.
Oh wow – I made this for lunch today. It was absolutely delicious. Such a great, light version of a traditional cobb salad. This will definitely be a keeper in my recipe file! Thanks so much for sharing. I am going to try the Teriyaki Salmon with Sriracha Sauce for tonight. Can’t wait!
I went to get everything for this recipe to make it tomorrow, but I can’t find the Rice Wine Vinagre. 🙁 I am so disappointed. I have Rice vinagre but I red it is not the same. Any suggestion ?
Have you tried Amazon.com?
Not yet, but I think I might end doing that. Thank you.
For now, I guess I’ll have to substitute it with something else. It takes a few days to get it delivered from Amazon.
It will be definitely be one of my Christmas salad this year!
Best wishes from Peru!!
Oh, and I am sure you will like quinoa (quinua as we spell it) very much.
Gladys
Used pink grapefruit sections as a substitute – OMG!
This was so good! Perfect dinner on hot summer night! Thank you for sharing.
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I believe this is around the fifth recipe I’ve tried of yours. I love this salad. I tweeked the veggies with the ones I had left in the fridge. The dressing was very delicious. I highly recommend making the recipe for the dressing ahead of time to let the flavors marry a bit. Delicious either way, but a smoother flavor.
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I am not really a fan of salads but I tried this recipe and its so easy to make…this one is perfect! I can have this everyday!
I LOVE the Sesame Vinaigrette! I have made the Asian Quinoa salad at least 6 times so far — and this salad looks amazing and easy (thank you!!!) as well. I wonder if you could use the vinaigrette in a stir fry as well? Kind of like a sweet and sour taste????
I’ve never tried it myself but you can certainly give it a try, although it may be a bit too tangy for a stir-fry.
I made this tonight for the family. It is delicious–they were fighting over it! Thanks for the recipe 🙂