Roasted Asian Vegetable Salad
Roasted Asian Veggie Salad (with grains of your choice)
Roast Your Veggies with an Asian Flair!
Roasted vegetables have a magical way of turning everyday ingredients into something rich, caramelized, and straight-up craveable. Add in some sesame oil, spicy chili crunch, and a kale slaw packed with garlic and ginger? Chef’s kiss.
This salad celebrates the best of Asian-inspired flavors while keeping things approachable and adaptable.
Think of it less like a strict recipe and more like a template. Carrots one day, sweet potato the next. A little tofu on top? Go for it. Add a jammy egg and call it brunch? Absolutely.
If I’m eating this as my main meal, I’ll add some grains as a base. Think brown rice, quinoa, whole wheat bulgur or couscous. They add heartiness and depth for a well rounded meal.
It’s comfort food with veggie-forward vibes—and it happens to be delicious with a lot of my other Asian-inspired dishes (noodles, rice bowls, even dumplings on the side 👀).
Why You’ll Love This Salad
Super Customizable: Use whatever veggies you’ve got; carrots, Brussels sprouts, broccoli, cauliflower, mushrooms or sweet potatoes! It’s all fair game.
Flavor-packed, not fussy: The sesame oil vinaigrette brings a nutty, tangy punch, and chili garlic crunch adds instant drama (in the best way).
Meal-prep friendly: Make a batch of roasted veg and the kale slaw early in the week, then throw together different combos as the days go by.
You’ll feel like a genius: Repurpose leftover kale stems instead of tossing them? That’s next-level home cook energy.
Kale sauteed with garlic, onions, ginger, and salt and pepper. The most delicious addition to a roasted veggie salad.
Essential Ingredients + Where to Find Them
Veggies – I love using rainbow carrots, halved Brussels sprouts, and bite-sized broccoli and cauliflower. But seriously, use what you have.
Asian Seasoning – I often use the Momofuku seasoning or umami salt from Oaktown Spice Shop, but anything with a bit of umami and spice will work.
This seasoning is great on everything! Made by one of my all time favorites, Momofuku.
Sesame Oil – Toasted sesame oil is key. Adds instant depth.
Chili Garlic Crunch – Lao Gan Ma, Momofuku Chili Crunch, or your fave brand will all work. Interested in making your own? Check out my recipe here.
Kale Stems – Don’t toss these! They sauté beautifully with onion, garlic, and ginger for a flavorful topping.
Kale stems that I have saved - wash them and stick them in the fridge for this roasted veggie salad. You can also add them into scrambled eggs, other salads, soups, and stir fry.
Grains (optional but highly encouraged) – Want to make it more of a meal? Add a scoop of your favorite grain—brown rice, quinoa, farro, or bulgur all work beautifully. The roasted veggies + kale slaw + grain combo = warm grain bowl magic.
More Questions? Check out the FAQ’s
Can I use different veggies?
Absolutely! This recipe is a choose-your-own-roasted-adventure. Sweet potatoes, mushrooms, radishes… really whatever roasts well is fair game.
Can I make this ahead?
Yes! The roasted veggies and kale slaw both reheat well. Just store the vinaigrette separately and assemble when ready to eat.
What’s the best chili crisp for this?
Lao Gan Ma and Momofuku are both favorites, but use whatever brings you joy (and heat).
What can I serve this with?
It’s great on its own, but pairs beautifully with rice bowls, grilled tofu, miso soup, or leftover dumplings.
How do I make this a full meal?
Easy! Just add grains! Brown rice, quinoa, whole wheat bulgur, or even soba noodles turn this salad into a hearty, satisfying bowl. You can also top it with a jammy egg, crispy tofu, or leftover protein from the night before. It’s basically a build-your-own cozy bowl situation.
🥢 A Final Note
This salad is basically a warm hug in a bowl, just with a little chili kick. It’s endlessly flexible, super cozy, and a sneaky way to use up whatever’s left in the veggie drawer. Bonus points if you pair it with one of my other Japanese or Asian-inspired dishes!
Roasted Asian Veggie Salad Recipe
Roasted Asian Vegetable Salad Recipe
A cozy, Asian-style roasted veggie salad with a sesame vinaigrette, garlic-kale slaw, and chili crunch! Super easy to customize and perfect for meal prep.
Ingredients
Instructions
- Roast the veggies: Preheat oven to 425°F (220°C).
- Toss chopped veggies with olive oil, seasoning, and pepper. Spread on a sheet pan in a single layer. Ensure all the veggies are coated evenly with olive oil - this ensure that everything crisps up nicely!
- Roast for 25–30 minutes, flipping halfway, until browned and tender.
- Prep your kale: Wash, dry and pull the kale leaves from the stems. Set the stems aside. Massage the kale with 1 tsp sesame oil, juice from 1/2 a lemon, and 1 tsp salt. You'll stop when you notice the texture has softened and the amount has reduced.
- Cook your grains: If you're planning to add grains as a base layer, cook the brown or white rice, quinoa, bulgur, couscous etc., now.
- Make the kale stem slaw: While the veggies roast, heat a splash of olive oil in a pan over medium heat.
- Sauté onion, garlic, and ginger for 1–2 minutes until fragrant.
- Add chopped kale stems and cook for ~5 minutes, until tender. Season with salt and pepper.
- Whisk the vinaigrette: In a small bowl or jar, combine sesame oil, rice vinegar, mirin, salt, and pepper. Taste and adjust.
- Assemble your bowls: Divide roasted veggies into two bowls. If using grains, add a scoop as the base layer to your bowl. Add the kale to the bowls.
- Add a scoop of kale stem slaw, sliced tomatoes, and your cooked grain (if using).
- Drizzle with sesame vinaigrette and top with scallions, sesame seeds, and a spoonful of chili crunch.
Nutrition Facts
Calories
266Fat
19 gSat. Fat
3 gCarbs
22 gFiber
6 gNet carbs
15 gSugar
4 gProtein
7 gSodium
176 mgCholesterol
1 mgNutritional information provided here is based on estimates and may vary depending on the brand and preparation methods used. Always check food labels for accurate nutritional details.
