Asian microgreens salad is a fresh, colorful dish that combines crunchy vegetables, nutrient-rich microgreens, and a savory-sour Japanese-style dressing. Unlike heavy coleslaw, this version uses shredded cabbage, grated carrots, and antioxidant-packed goji berries for a light yet satisfying base.
Microgreens such as amaranth and spicy blends bring both vibrant color and concentrated nutrients, making the salad wholesome and visually appealing.
The dressing layers toasted sesame oil, pickled ginger, umeboshi paste, and chili flakes to create a balance of tangy, nutty, and gently spicy flavors.
Perfect as a healthy lunch, a side with noodles, or a refreshing summer dish, this Asian-inspired salad delivers both taste and nutrition while showcasing how microgreens can elevate everyday vegetables into something special.
Ingredients
Base
- 2 cups shredded cabbage
- 1 cup grated carrots
- 1 cup amaranth microgreens
- ½ cup spicy microgreens mix
- ¼ cup goji berries, plumped in warm water for 10 minutes
Dressing
- 2 tablespoons toasted sesame seed oil
- 1 teaspoon freshly grated ginger (use sparingly)
- ½ teaspoon chili flakes (adjust to taste)
- 1 teaspoon black sesame seeds
- 1 tablespoon pickled ginger, thinly sliced
- 1 teaspoon umeboshi plum paste
- ½ teaspoon garlic powder
Finishing Touches
- A tiny pinch of Himalayan pink salt
- 1 teaspoon coconut aminos
- 1 tablespoon white sesame seeds for garnish
- Extra black sesame seeds for garnish
- A few extra microgreens and pickled ginger for topping
- Japanese crackers on the side
Method
- In a large bowl, toss shredded cabbage and grated carrots with rice vinegar until lightly coated.
- Fold in amaranth microgreens, spicy microgreens, and plumped goji berries.
- In a small section of the same bowl, whisk together sesame oil, ginger, chili flakes, black sesame seeds, pickled ginger, umeboshi paste, and garlic powder.
- Gently mix the dressing with the vegetables and greens.
- Cover the bowl and let rest for 5 to 7 minutes so flavors infuse.
- Transfer to a bamboo or ceramic bowl for serving.
- Finish with a tiny pinch of pink salt, a splash of coconut aminos, and a sprinkle of sesame seeds. Add a few extra microgreens and pickled ginger on top for color.
- Serve with Japanese crackers on the side for optional crunch.
Notes
- Rice vinegar is recommended for balance, but apple cider vinegar can be used in a pinch.
- Use garlic powder instead of fresh garlic to keep the flavors light.
- Keeping the crackers on the side ensures the salad stays crisp.