Ginger-Sesame Steamed Vegetable Salad Recipe
Ginger-Sesame Steamed Vegetable Salad Recipe photo by Taste of Home
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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
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: 156 calories, 11g fat (2g saturated fat), 0 cholesterol, 407mg sodium, 11g carbohydrate (4g sugars, 5g fiber), 6g 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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jessica75x User ID: 8874564 248974
Reviewed Jun. 2, 2016

"So delicious!! These salads I've been finding on tasteofhome are so good, they taste wonderful and give me lots of clean energy. It's hard to eat right with diabetes, but when you have tasty recipes to choose from it makes things so much easier!!!

12 years ago when I was diagnosed with diabetes I didn't know how much of an impact it would have on my life...
I'd pay over $5000/year in supply costs.. I was worried sick my children may not develop normally, I'd always be worrying about the possible future complications.. I'd find it hard to stay motivated to continue treatment.
My friend told me about a Doctor she saw on Oprah.. she said the Doctor created a program on how to reverse diabetes, I found it at I'm frickin tired of worrying plus syringes, pens, lancets, pump sets, blood work, IV's so I've been giving it a try...
Results so far: My fasting blood sugars were 230-250 range, three weeks after following the program I'm in the 120s.. I'm hoping to get into the 70s and stay there for good.
Everything is coming into normal ranges but I think I'll always be diabetic for life. If I don't follow the protocol I'll go back to my old numbers right?
Has anyone else tried the program? If so how did it work for you I'd really like to hear..
Thanks so much!

gurine09 User ID: 1141929 196884
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!"

MY REVIEW User ID: 77962 124730
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."

KarisAnn User ID: 6548036 121519
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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