This Asian-inspired salad is made satisfying with savory baked tofu; carrots and snap peas add crunch. Try this salad for a take-along lunch. To keep the salad greens from getting soggy, pack the greens, salad toppings and dressing in separate containers and toss them together just before eating. Source: EatingWell Magazine, March/April 2011

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Place canola oil, vinegar, hoisin sauce, sesame oil, sesame seeds and scallion in a bowl or a jar with a tight-fitting lid; whisk or shake until well combined.

  • Place greens in an individual salad bowl; toss with 2 tablespoons of the dressing. (Refrigerate the remaining dressing.) Top the greens with tofu, carrots and snap peas.


Make Ahead Tip: Cover and refrigerate leftover dressing for up to 5 days.

Notes: Hoisin sauce is a dark brown, thick, spicy-sweet sauce made from soybeans and a complex mix of spices. Look for it in the Asian section of your supermarket and in Asian markets.

Sesame seeds can be purchased already toasted. Look for them near other Asian ingredients. Or toast your own in a small dry skillet over low heat, stirring constantly, until golden and fragrant, about 2 minutes.

Nutrition Facts

336 calories; 20.7 g total fat; 2.2 g saturated fat; 383 mg sodium. 836 mg potassium; 23.3 g carbohydrates; 8.4 g fiber; 12 g sugar; 17.1 g protein; 15235 IU vitamin a iu; 60 mg vitamin c; 227 mcg folate; 240 mg calcium; 5 mg iron; 66 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Tasty dressing Really liked this. I added red bell pepper and jicama. Pros: quick cool for summer Read More
Rating: 3 stars
good start for an asian salad I marinated my tofu cubes before baking for extra flavor. I really liked this dressing. It would be easy to add toasted almonds or chow mein noodles for added crunch. But I like it just fine as is. Read More