Asian Garden Glow Salad

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This Asian Garden Glow Salad is crunchy, colorful, and full of flavor. It takes less than 20 minutes to make and has plenty of fresh veggies and fruit.

The cucumber, carrot, and guava give the salad a nice mix of sweet, tangy, and slightly spicy flavors. It’s a favorite at my house, and it’s really easy to put together.

It’s great for Thanksgiving, holiday meals, or even a casual get-together. It goes well with almost any main course, and you may already have most of the ingredients at home.

How to Make Asian Garden Glow Salad

INGREDIENTS:

  • 1 guava, cut into julienne strips
  • 1 carrot, cut into 2-inch julienne strips
  • 1 cucumber, cut into 2-inch julienne strips
  • 3 tbsp peanuts
  • 1 tbsp sesame seeds
  • 5 garlic cloves, finely chopped
  • ½ tsp red chili flakes
  • Salt and black pepper, to taste
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • Juice of 1 lemon
  • 1 tbsp soy sauce
  • A handful of pomegranate seeds

Step-by-Step Instructions

1. Add the guava, carrot, and cucumber to a large mixing bowl.

2. Heat a skillet over medium heat. Add the peanuts and sesame seeds and roast for 1–2 minutes, until lightly golden and fragrant. Add them to the bowl with the veggies.

3. Add the chopped garlic, chili flakes, honey, soy sauce, lemon juice, salt, and black pepper to a small bowl. Give it a good mix. Heat the sesame oil in a small pan, then pour it over the mixture. Mix everything again.

4. Pour the dressing over the salad and toss until the veggies are well coated.

5. Top with pomegranate seeds and serve.

Important Recipe Notes:

  • Don’t over-roast the peanuts and sesame seeds. Turn off the heat once they’re lightly golden and fragrant.
  • Once you mix the veggies with the dressing, let the salad sit for a few minutes before serving. This gives the veggies some time to soak up the dressing.
  • Make it ahead and serve fresh or chilled. Toss before serving.
  • Want to switch things up? Add some sliced mango with the guava, or just use mango instead. It makes the salad sweeter and juicier.
Richi

Asian Garden Glow Salad

This Asian Garden Glow Salad is crunchy, colorful, and easy to make in under 20 minutes. Fresh cucumber, carrot, and guava add a tasty mix of sweet, tangy, and slightly spicy flavors. It’s a simple salad that works well for Thanksgiving, holiday meals, or casual gatherings. Serve it with almost any main course, and you may already have most of the ingredients in your kitchen.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 people
Ingredients Method

Ingredients
  

  • 1 guava cut into julienne strips
  • 1 carrot cut into 2-inch julienne strips
  • 1 cucumber cut into 2-inch julienne strips
  • 3 tbsp peanuts
  • 1 tbsp sesame seeds
  • 5 garlic cloves finely chopped
  • ½ tsp red chili flakes
  • Salt and black pepper to taste
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • Juice of 1 lemon
  • 1 tbsp soy sauce
  • A handful of pomegranate seeds

Method
 

  1. Add the guava, carrot, and cucumber to a large mixing bowl.
  2. Heat a skillet over medium heat. Add the peanuts and sesame seeds and roast for 1–2 minutes, until lightly golden and fragrant. Add them to the bowl with the veggies.
  3. Add the chopped garlic, chili flakes, honey, soy sauce, lemon juice, salt, and black pepper to a small bowl. Give it a good mix. Heat the sesame oil in a small pan, then pour it over the mixture. Mix everything again.
  4. Pour the dressing over the salad and toss until the veggies are well coated.
  5. Top with pomegranate seeds and serve.

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