This may be my new favorite salad inspired by a recent trip to Asheville, NC (check out my travel post here!). We had this delicious salad at Sierra Nevada brewery and we knew we had to try to recreate it although we’ve made some slight changes. This one has been on rotation at our house and we keep coming back to it because it checks every box: crunchy, bright, colorful, filling, and honestly nice enough to bring to a dinner party or gathering without anyone knowing it took you about 15 minutes to pull together.
What Makes This Salad So Good
Let’s start with the crunch factor because it is genuinely the star here. For the base I used Trader Joe’s cruciferous crunch collection (kale, Brussels, broccoli and cabbage), but you can use any combination of crunchy greens and vegetables really. The real star are the sesame sticks. You can often find these in the bulk or snack section of many grocery stores but I again, used Trader Joe’s brand. They hold up well in the dressing, they add this savory toasted depth of flavor, and they are the reason people will ask you what is in this salad.
Toasted pumpkin seeds add another layer of crunch and a little earthiness that rounds everything out. I simply toasted them after spraying with a little olive oil, adding some seasoned salt and a bit of smoked paprika. Shredded carrots bring some sweetness and color and sliced radishes add a peppery bite and makes the whole bowl look like it belongs on a magazine cover.
The dressing has a Secret Ingredient
This vinaigrette for this salad is bright, slightly sweet, a little tangy, and just mustardy enough to feel substantial. It comes together in minutes and makes enough to dress the salad generously with a little left over.
The secret ingredient is a splash of IPA or beer. You do not have to use it, but I strongly recommend it. It adds a subtle bitterness and depth that you cannot quite put your finger on but definitely notice when it is missing. Any IPA or beer you have on hand will work. This is also a great use for the last two ounces sitting in a can you forgot about or you can always enjoy the rest once you’ve used a bit for the dressing.
Building the Salad
This is more of an assembly situation than a recipe, which is exactly why I love it. Start with a big base of shredded veggies. Add the carrots and sliced radish. Scatter the sesame sticks and toasted pumpkin seeds over the top. Drizzle the vinaigrette and toss everything together right before serving.
If you want to make it a full meal, white beans or chickpeas are a natural fit here. They add protein and bulk without overpowering anything, and they soak up the dressing really well. I then like to top with some avocado but add it separately at the end so it doesn’t get mushy.
Why this is perfect for warmer months
Spring and summer is exactly when you want food that feels light but still satisfying. This salad delivers on both. The lemon dressing is bright and clean. The radish and avocado are peak spring produce. The colors alone (deep green, bright pink, orange, purple) make this one of the most visually striking bowls I have put together.
It also travels well, which makes it ideal for potlucks, family gatherings, brunches, or any occasion where you want to show up with something that looks like you put in way more effort than you actually did. Dress it at the last minute so the sesame sticks stay crunchy the whole time. I would bring the dressing in a separate smaller container.
Tips for Making It Your Own
- Swap the IPA for any light beer or leave it out entirely if you prefer an alcohol-free version as the dressing is still excellent without it.
- Toast your pumpkin seeds in pan or a toaster oven with a little drizzle of olive oil, a sprinkle of seasoned salt and smoked paprika if you want to take them up a notch.
- Make the dressing ahead of time. It keeps in the fridge for about a week and is also great on grain bowls or roasted vegetables.
- Add avocado right before serving to keep it from oxidizing.
Frequently Asked Questions
Absolutely. Any pre-shredded mix works well here like a broccoli slaw, cabbage slaw, or a chopped salad kit, and are all solid swaps. You can also build your own base with chopped kale, and shredded green or purple cabbage if you want to skip the bag entirely.
Chow mein noodles, wonton strips, or sunflower seeds all bring a similar crunch. Sliced almonds or roasted cashews will work too if you want something a little more substantial but the sesame sticks really make this salad in my opinion.
Thinly sliced cucumber, jicama, or kohlrabi give you a similar crisp texture without the peppery bite. If you want to keep the color pop, thinly sliced watermelon radish is a stunning upgrade.
A small amount of red onion works fine. Soak it in the lemon juice though for a few minutes first to mellow it out a bit.
Maple syrup is the easiest swap and works really well with the mustard.
Any light beer works. A wheat beer or pale ale is great. If you want to keep it alcohol-free just leave it out as the dressing holds up fine without it.
White beans and chickpeas are the most seamless additions. Baked or pan-seared tofu is excellent here too. Tempeh crumbles would be amazing and lean into the nutty sesame vibe of the whole bowl.
Not as written because the sesame sticks contain wheat. Swap them for toasted seeds or nuts and double check your mustard label and you are good to go.
Once dressed, eat it the same day. The greens hold up better than most because of the kale base, but the crunch elements will soften overnight.
Sesame Crunch Salad with Lemon Agave Vinaigrette
6
servings10
minutes15
minutesA crunchy, colorful salad loaded with sesame sticks, toasted pumpkin seeds, fresh radish, and shredded carrots, all tossed in a bright lemon agave vinaigrette with a secret splash of IPA. Easy enough for a weeknight, impressive enough to bring to a party.
Keep the screen of your device on
Ingredients
- Lemon Agave Vinaigrette
1/2 medium to large shallot, minced
1/3 cup agave syrup
1/3 cup fresh lemon juice (about 1 1/2 large lemons)
2 tbsp whole grain mustard
pinch of salt
2 tablespoons vegetable oil
2 tablespoons IPA or light beer
- Salad
1 bag shredded veggies mix or about 5-6 cups of your own shredded
1/2 cup sliced radishes
1 cup shredded carrots
1/3 cup toasted pumpkin seeds (pepitas)
1/2 cup sesame sticks
diced ripe avocado (optional)
Directions
- Vinaigrette
- The simplest way to make the dressing is to add all of the ingredients to a small mini food processor and pulse until the shallot is finely minced. If you mince the shallots by hand, you can add everything to a jar then shake to combine. Set aside while you assemble the salad.
- Salad
- Add all of the salad ingredients to a large bowl (keep avocado aside until just before serving to top salad as it will get mushy if mixed in).
- Add most of the vinaigrette and toss to combine. If it looks a little dry, add the rest of the dressing.
- Serve immediately.
Recipe Video
Notes
- If you don’t want to buy a bagged salad mix, finely chop some kale, cabbage and/or Brussels sprouts. Other hearty greens would work here as well.
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