Dinner

Asian Side Salad with Crispy Shallots Recipe

Name: Asian Side Salad with Crispy Shallots Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Asian
Ingredients: 1 tbsp soy sauce (light or all purpose, not dark soy); 3 tbsp peanut oil (or canola, vegetable or other neutral oil); 2 tbsp rice vinegar (substitute cider vinegar); 1 tsp sesame oil; 1 tsp brown sugar; 1 tsp minced ginger; 1 clove garlic, minced; 120 g / 4 oz mixed leafy salad greens; 250 g / 8 oz cherry tomatoes, halved; 1/2 red onion, finely sliced; 1/4 cup crispy fried shallots (Note 1)

BySophie Carsel April 20, 2026April 20, 2026

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Introduction

This vibrant Asian Side Salad is a perfect balance of fresh greens, tangy dressing, and crunchy shallots. It’s quick to prepare and adds a delightful kick to any meal. Easy, flavorful, and colorful, it’s a great way to brighten up your dinner table.

The image shows a fresh salad in a white bowl with three main layers: at the bottom, dark and light green leafy lettuce with jagged edges forms the base; scattered on top are bright red cherry tomatoes, some whole and some cut in half showing their juicy insides; thin slices of pale purple onion lay mixed throughout, adding contrast. A wooden spoon rests inside the bowl, partially covered by the salad greens, while the leaves and tomatoes are sprinkled with light brown crispy flakes. The entire scene is set against a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp soy sauce (light or all-purpose, not dark soy)
3 tbsp peanut oil (or canola, vegetable, or other neutral oil)
2 tbsp rice vinegar (substitute cider vinegar if needed)
1 tsp sesame oil
1 tsp brown sugar
1 tsp ginger, minced
1 clove garlic, minced
120 g / 4 oz mixed leafy salad greens
250 g / 8 oz cherry tomatoes, halved
1/2 red onion, finely sliced
1/4 cup crispy fried shallots (see Note 1)

Instructions

Step 1: Shake all the dressing ingredients—soy sauce, peanut oil, rice vinegar, sesame oil, brown sugar, minced ginger, and garlic—in a jar until well combined.
Step 2: In a large bowl, combine the mixed salad greens, cherry tomatoes, and finely sliced red onion. Drizzle the dressing over the salad and toss gently to coat evenly.
Step 3: Sprinkle the crispy fried shallots over the top just before serving to maintain their crunch.

Tips & Variations

Use light soy sauce for a less intense salty flavor, and be sure not to substitute with dark soy sauce as it will alter the color and taste.
For a nut-free version, replace peanut oil with another neutral oil and omit the fried shallots or use toasted seeds instead.
Add sliced cucumber or shredded carrot for extra crunch and color.
Prepare the dressing ahead and store in the fridge for up to 3 days; shake well before using.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. The salad greens are best eaten fresh, so avoid tossing with dressing until ready to serve. Reheat is not recommended as this is a fresh salad.

How to Serve

A white bowl filled with a fresh salad showing about three layers: the first layer is a mix of dark and light green leafy lettuce with curly edges, the second layer includes bright red cherry tomatoes, some whole and some sliced in half, and thin slices of pale purple onion, and the top layer is sprinkled with small, light brown crispy bits scattered unevenly. A wooden spoon is partially buried in the salad on the right side. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of oil if I don’t have peanut oil?

Yes, you can substitute peanut oil with canola, vegetable, or any neutral oil without affecting the flavor too much. Avoid oils with strong flavors to keep the dressing balanced.

What can I use instead of crispy fried shallots?

If crispy fried shallots are unavailable, you can toast some sliced onions in a pan until golden brown or substitute with fried garlic chips for a similar crunch and aroma.