Crunchy Asian Green Salad

Serves 8
by Tenina Holder

I recently was asked to provide a bunch of salads for a family function (not my family, someone elses!!) and so in an effort to be a little more interesting than your standard lettuce, tomato, cucumber....and given that I had all these other amazing salads (all in For Foods Sake, I don't mind mentioning!!) I really only needed a green salad of sort, and well...this is the result. The pic is just from my iphone, so not awesome, but once I had finished and had a wee taste, I knew I needed to share it with you. Hope you whip it up today, and do yourself a flavour!

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  • Dressing
  • 40 g homemade mayonnaise Herbed Avocado Mayonnaise
  • 30 g rice wine vinegar
  • 20 g white wine vinegar
  • 40 g dark soy sauce
  • 40 g honey
  • 5cm piece fresh ginger, peeled
  • 2 cloves garlic
  • 1 tbsp hot chilli sauce (I used Vietnamese Sriracha sauce, my fave condiment of the moment!)
  • 100 g Cobram Estate Extra Virgin Olive Oil EVOO BUY
  • 40 g toasted sesame oil
  • Pink salt flakes and freshly cracked pepper to taste
  • Salad
  • 4 tbsp sesame seeds
  • 1-2 bags salad greens of choice
  • Generous Handful macadamia nuts, roasted and salted
  • 200 g fresh bean sprouts, or more to taste



To make dressing, place all ingredients into TM bowl and blend 1 min/speed 8.


To make salad, place sesame seeds into a dry pan on a medium high heat and toss until lightly toasted and fragrant. Cool and set aside.


Place all salad ingredients into a large serving bowl or platter and toss gently. Drizzle with salad dressing and serve immediately.

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