Mixed Vegetable Salad is a light, nutritious, and colorful dish featuring a variety of fresh seasonal vegetables tossed in a simple Japanese-style dressing. Crisp textures, vibrant colors, and refreshing flavors make this salad a perfect accompaniment to sushi, grilled dishes, rice bowls, or any Japanese meal.

Easy to prepare and highly customizable, Mixed Vegetable Salad showcases the natural freshness of vegetables while allowing a delicate dressing to enhance, rather than overpower, their flavor.

What Is Mixed Vegetable Salad?

Mixed Vegetable Salad is a combination of fresh leafy greens and crunchy vegetables, often served with a light sesame, soy, or citrus-based dressing. While the ingredients may vary depending on the season, the focus remains on freshness, balance, and visual appeal.

Common vegetables include:

  • Lettuce
  • Cucumber
  • Carrots
  • Cherry tomatoes
  • Radishes
  • Bell peppers
  • Red cabbage
  • Corn
  • Avocado
  • Edamame

The salad is finished with a flavorful dressing and garnished with sesame seeds for added texture.

Ingredients

For the Salad

  • 4 cups mixed salad greens
  • 1 cucumber, thinly sliced
  • 1 large carrot, julienned
  • 1 cup cherry tomatoes, halved
  • ½ red bell pepper, thinly sliced
  • ½ yellow bell pepper, thinly sliced
  • 1 cup shredded red cabbage
  • ½ cup cooked corn kernels
  • ½ avocado, sliced
  • ½ cup cooked edamame
  • 2 tablespoons toasted sesame seeds

For the Japanese Sesame Dressing

  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon toasted sesame seeds

Equipment

  • Large salad bowl
  • Small mixing bowl
  • Whisk
  • Cutting board
  • Sharp knife
  • Measuring spoons

Preparation Time

  • Preparation Time: 20 minutes
  • Cooking Time: 5 minutes (for edamame if needed)
  • Total Time: 25 minutes
  • Servings: 4

Instructions

Step 1: Prepare the Vegetables

Wash all vegetables thoroughly.

Dry the salad greens using a salad spinner or clean kitchen towel.

Slice the cucumber, bell peppers, and avocado.

Julienne the carrot and shred the red cabbage.

Halve the cherry tomatoes.

Cook the edamame according to the package instructions if using frozen.

Step 2: Prepare the Dressing

In a small bowl, whisk together:

  • Soy sauce
  • Rice vinegar
  • Sesame oil
  • Olive oil
  • Honey
  • Grated ginger
  • Toasted sesame seeds

Mix until smooth and well combined.

Step 3: Assemble the Salad

Place the salad greens into a large bowl.

Add the cucumber, carrot, tomatoes, bell peppers, cabbage, corn, avocado, and edamame.

Pour the dressing over the vegetables.

Toss gently until everything is evenly coated.

Step 4: Garnish

Sprinkle toasted sesame seeds over the salad.

Serve immediately for maximum freshness and crispness.

Chef's Tips

  • Use the freshest seasonal vegetables available.
  • Chill the vegetables before assembling for a crisp, refreshing texture.
  • Toss the salad just before serving to prevent the greens from wilting.
  • Toast sesame seeds lightly to enhance their nutty aroma.
  • Adjust the dressing by adding more rice vinegar for extra brightness or a little honey for additional sweetness.
  • Add sliced radishes or sprouts for extra crunch and color.

Serving Suggestions

Mixed Vegetable Salad pairs perfectly with:

  • Sushi
  • Sashimi
  • Grilled salmon
  • Chicken Teriyaki
  • Tempura
  • Rice bowls
  • Miso soup

Nutritional Information (Per Serving)

  • Calories: 180 kcal
  • Protein: 5 g
  • Fat: 12 g
  • Carbohydrates: 16 g
  • Fiber: 6 g
  • Sugar: 7 g
  • Sodium: 420 mg

Nutrition values are approximate and may vary depending on the vegetables and dressing used.

Storage

  • Store leftover salad in an airtight container in the refrigerator for up to 1 day.
  • Keep the dressing separate if preparing in advance to maintain the vegetables' crispness.
  • Cut avocado just before serving to prevent browning.
  • The dressing can be refrigerated in a sealed jar for up to 5 days.

Frequently Asked Questions

Can I use different vegetables?

Yes. Mixed Vegetable Salad is highly versatile. Seasonal vegetables such as spinach, radishes, asparagus, snap peas, or sprouts can easily be substituted or added.

Can I make the salad ahead of time?

Yes. Prepare the vegetables and dressing separately, then combine them just before serving for the freshest texture.

Is this salad vegetarian?

Yes. To make it completely vegan, replace the honey in the dressing with maple syrup or another plant-based sweetener.

What dressing works best?

A sesame-soy dressing is the most popular choice for Japanese-style salads, but yuzu, ginger, or miso-based dressings also pair beautifully with fresh vegetables.

Final Thoughts

Mixed Vegetable Salad is a vibrant and wholesome dish that celebrates the freshness and natural flavors of seasonal produce. Its crisp vegetables, colorful presentation, and light Japanese-style sesame dressing make it a versatile side that complements a wide range of meals. Whether served alongside sushi, grilled dishes, or enjoyed as a healthy lunch on its own, this refreshing salad brings balance, nutrition, and elegance to the table.