I am a total salad snob, and a great one is non-negotiable on a few things for me: avocado, lots of texture, and enough going on to actually be a meal. This ginger soy herb salad checks every box: piles of fresh basil and mint, creamy avocado, thinly sliced radishes, crunchy Persian cucumber and farmers market greens, all tossed in a punchy ginger-soy vinaigrette with sesame oil and a little garlic. It is the brightest, most refreshing Asian-inspired salad I make all spring and summer, and it is just as good on its own as it is piled next to something off the grill. My Loaded Sesame Ginger Salmon Salad is the heartier, main-dish cousin, my Asian Chicken Slaw brings the same crunchy-savory energy, and a batch of Grilled Korean Chicken Skewers turns it into a full dinner.
Ginger Soy Herb Salad at a Glance
- 🕒 Total Time: 15 minutes
- 👪 Servings: 4 to 6 as a side
- 🍝 Cuisine Type: Asian-inspired
- 🧂 Flavor Profile: Bright, herby and fresh with a savory, umami-rich ginger-soy vinaigrette and a nutty hit of sesame
- 📖 Dietary Info: Naturally dairy-free, vegan and vegetarian; gluten-free if you use tamari in place of soy sauce
- 📦 Storage Notes: Best assembled fresh; store the vinaigrette separately up to 1 week and keep the undressed greens dry, then toss just before serving
- ⭐Why You'll Love It: It is a salad substantial enough to be a meal, loaded with fresh herbs, avocado and tons of crunch. The ginger-soy vinaigrette is punchy, savory and addictive, and it comes together in 15 minutes with no cooking. Serve it solo or next to grilled fish, shrimp, steak or chicken.
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I'm a bit of a salad snob. I love them. They need a few mandatory things though in order to make me happy. Avocado is non-negotiable. Lots of different flavors and textures. And they need to be substantial! This one is loaded with tons of fresh herbs, ripe avocados, thinly sliced radishes and some farmers market lettuce, this Ginger Soy Herb Salad is one for the rotation! It's perfect alongside the Bo Ssam Dinner Party menu but it's also perfect on it's own. Serve it up with some grilled fish, shrimp, steak or chicken and it's a meal in itself!
Substitutions & Swaps
🥬 The Greens
- Butter or little gem lettuce - Soft, sweet leaves that let the herbs and dressing shine
- Baby kale or spinach - Heartier and more substantial, great if it is the main event
- Napa or savoy cabbage - Shredded for an extra-crunchy, slaw-like version that holds up longer
🌿 The Herbs
- Basil and mint - The base here; cooling, fragrant and the reason this tastes so fresh
- Cilantro - Adds a bright, citrusy note that loves the ginger and soy
- Thai basil - More anise-forward and even more aromatic if you can find it
- Shiso - A more adventurous, minty-citrusy leaf that is gorgeous here
🥒 The Crunch
- Persian cucumber - Crisp, thin-skinned and barely seedy; my go-to
- Radishes - Peppery and pretty; shave them thin on a mandoline
- Snap or snow peas - Sliced raw for a sweet, springy crunch
- Toasted sesame seeds or cashews - A nutty, toasty finish that makes it feel composed
🥢 The Ginger-Soy Vinaigrette
- Tamari - A 1:1 swap for soy sauce that keeps the whole salad gluten-free
- Honey or maple - A direct swap for the agave nectar to balance the soy
- Rice vinegar or lime - Either brings the acidity; lime leans it more Southeast Asian
- Add chili crisp or sriracha - For heat that rounds out the sweet-savory dressing
🍗 Make It a Meal
- Grilled chicken or steak - Sliced over the top turns the side into a full dinner
- Shrimp or salmon - Light proteins that love the ginger-soy dressing
- Crispy tofu or edamame - Plant-based protein to make it substantial
- Soba or rice noodles - Toss in a handful to stretch it into a noodle salad
🌿🥑 Tips & Tricks for the Best Ginger Soy Herb Salad
A herb salad is all about freshness and contrast, so the prep details matter more than any one ingredient.
- Dry your greens and herbs completely. A wet salad dilutes the dressing and goes limp; spin everything and pat the herbs dry.
- Treat the herbs like greens, not a garnish. Use them by the handful so every bite gets basil and mint, not just a sprinkle on top.
- Tear the herbs, do not chop them. Tearing keeps them from bruising and going dark at the edges.
- Grate the ginger, do not mince it. A microplane gives you juice and pulp that disperse evenly instead of stringy bits.
- Microplane the garlic too. Raw garlic in a vinaigrette needs to be fine so it melts in rather than biting.
- Shake the dressing in a jar. It emulsifies the sesame and grapeseed oils with the soy so it clings to the leaves.
- Shave the radishes and cucumber thin. A mandoline gives you delicate, crisp slices that pick up dressing instead of clunky chunks.
- Dress at the very last minute. Soy and salt wilt tender greens fast, so toss right before it hits the table.
- Add the avocado last. Slice it right before serving and fold it in gently so it does not turn to mush.
- Toast your sesame seeds. Thirty seconds in a dry pan wakes up the nuttiness and makes the whole salad smell incredible.
Ginger Soy Herb Salad FAQs
What is a ginger soy herb salad?
A ginger soy herb salad is a fresh, Asian-inspired green salad loaded with soft herbs like basil and mint, avocado, cucumber and radish, all tossed in a punchy ginger-soy vinaigrette. It leans bright, savory and substantial rather than heavy. It works as a refreshing side or, with a protein added, a light main.
What is in ginger soy dressing?
This ginger-soy vinaigrette is grated fresh ginger, soy sauce, rice wine vinegar, sesame and grapeseed oils, garlic and a little agave to balance the salt. Shake it in a jar so the oils emulsify and it clings to the greens. It doubles beautifully as a marinade for chicken, salmon or tofu.
Can I make this salad ahead of time?
The salad is best tossed and served fresh, but the components prep ahead easily. Whisk the vinaigrette up to a week in advance, and wash and dry the greens, herbs and vegetables and store them separately. Slice the avocado and dress everything only right before serving so nothing wilts.
How do I turn this salad into a full meal?
Add a protein: grilled chicken, steak, shrimp, salmon, crispy tofu or edamame all work with the ginger-soy dressing. You can also toss in cooked soba or rice noodles to make it a noodle salad. See the Substitutions section for more ways to bulk it up.
Is ginger soy herb salad gluten-free?
It is naturally dairy-free, vegan and vegetarian, and you can make it gluten-free with one swap. Use tamari or coconut aminos in place of regular soy sauce, since standard soy sauce contains wheat. Everything else in the salad and dressing is already gluten-free.
Ginger Soy Herb Salad
Ingredients
- 6 cups assorted salad greens
- Handful of fresh basil
- Handful of fresh mint
- 4 persian cucumbers, sliced
- 2 avocados, thinly sliced
- 6 scallions, sliced
- 2-3 assorted radishes, thinly sliced
For the Ginger-Soy Vinaigrette:
- 2 tablespoons Rice Wine Vinegar
- 2 tablespoons Soy Sauce
- ¼ cup sesame oil
- ¼ cup grapeseed oil
- 2 tablespoons agave nectar
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
Instructions
- Combine all the ingredients for the salad in a large bowl.
- Whisk the ingredients for the Ginger-Soy Vinaigrette in a small bowl and taste. Adjust seasoning as needed. Drizzle the vinaigrette over the salad, toss to combine and serve as needed.
Notes
Nutrition Information (estimated)
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
Fabulous salad. Loved the dressing.
I made this tonight! It is such a lovely and vibrant salad - the fresh mint is especially delicious with the dressing. I’m new to you, Gaby, and quickly becoming a huge fan:)
I see watermelon radishes. Where do you find those? I never see them at my grocery store or the farmers market I go to in L.A.
Gelsons
I just love all your salads, and the dressings are always the BEST!!!!
This looks so good and refreshing! What would you sub for grape seed oil and agave? I have avocado oil and liquid stevia, would that be sufficient.
Thanks!