Ginger-Sesame Steamed Vegetable Salad Recipe
Ginger-Sesame Steamed Vegetable Salad Recipe photo by Taste of Home

Ginger-Sesame Steamed Vegetable Salad Recipe

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A homage to my father’s Laotian roots, this warm salad is traditionally prepared with baby bok choy, snow peas, peapod shoots and baby mustard greens. Just use any seasonal green vegetables you like. —Monnie Norasing, Mansfield, Texas
TOTAL TIME: Prep: 25 min. Cook: 10 min.
MAKES:6 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Cook: 10 min.
MAKES: 6 servings


  • 2 tablespoons grated fresh gingerroot
  • 2 tablespoons sesame oil
  • 1 tablespoon fish sauce or reduced-sodium soy sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon reduced-sodium soy sauce
  • 1/4 teaspoon salt
  • 1 cup cut fresh green beans (2-inch pieces)
  • 4 cups fresh broccoli florets
  • 2 large carrots, julienned
  • 1 package (9 ounces) fresh spinach
  • 1/2 cup finely chopped unsalted dry roasted peanuts
  • Coarsely chopped fresh cilantro and julienned fresh gingerroot

Nutritional Facts

1 cup equals 156 calories, 11 g fat (2 g saturated fat), 0 cholesterol, 407 mg sodium, 11 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 2 fat.


  1. In a small bowl, mix the first six ingredients.
  2. In a stockpot, place steamer insert or basket over 2 in. of water. Place green beans, broccoli and carrots in insert. Bring water to a boil. Reduce heat to maintain a simmer; steam vegetables, covered, 5-7 minutes or just until crisp-tender. Add spinach; cook, covered, 1-2 minutes longer or until spinach is wilted.
  3. Transfer vegetables to a large bowl. Add ginger mixture; toss to combine. Just before serving, sprinkle with peanuts, cilantro and julienned ginger. Yield: 6 servings.
Originally published as Ginger-Sesame Steamed Vegetable Salad in Taste of Home November 2013

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Reviewed Feb. 10, 2014

"Delicious veggies! I omitted the sugar as I didn't think it was necessary to achieve a good flavor and I don't like my food sweet. Also it pays to get yourself a good fish sauce for that authentic flavor as well as a premium soy sauce as opposed to the nasty soy sauce you find in most grocery stores. Go to a specialty store or amazon and get a good premium soy sauce, so worth it. Can't wait to make this recipe again!"

Reviewed Oct. 27, 2013

"I make a lot of Thai food, and this was simple, delicious, and Asian-tasting. I do think the dressing flavors could have been a little stronger. I used broccoli and carrots; I omitted the other veggies for lack of time."

Reviewed Oct. 21, 2013

"Loved the flavors in this salad. The only reason I wouldn't make it again is because I'm terrible at steaming vegetables and mine were too soft. I had to add a little salt, otherwise I thought the ginger-sesame sauce was perfect."

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