Kona Grill Asian Salad Recipe: Crunchy Veggies With Sesame-Ginger Dressing

This Asian salad delivers the perfect balance of crisp vegetables and bold flavors you’d expect from a restaurant favorite. The sesame-ginger dressing ties everything together with a tangy, slightly sweet finish.

With fresh greens, crunchy cabbage, and optional grilled chicken or shrimp, this dish works as a light lunch or satisfying dinner. The dressing is quick to whisk up and keeps well for days.

Ingredients for Kona Grill Asian Salad

Fresh veggies meet bold flavors in this Asian-inspired salad with tangy dressing.

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The cabbage is key here—Napa and red cabbage give that restaurant-style crunch. Whole Foods or your local Asian market will have the best selection. Look for firm heads with vibrant leaves (no wilting). The edamame adds protein, and I always grab frozen from Trader Joe’s—just thaw and go. For the carrots, pre-shredded saves time but whole carrots taste fresher if you’ve got the extra five minutes.

No Napa cabbage? Regular green cabbage works in a pinch. Swap honey for agave or maple syrup if you prefer. The sesame oil is non-negotiable though—it’s what gives that authentic flavor. If you’re missing ginger, ground ginger at half the amount gets you close. Tamari can replace soy sauce for gluten-free. The dressing keeps well, so make extra for salads all week.

Store prepped veggies in airtight containers with paper towels to absorb moisture—lasts 3-4 days. Dressing keeps for 5 days in the fridge. Toast sesame seeds fresh each time—takes 2 minutes in a dry pan and makes all the difference.

Step-by-Step Instructions for Asian Salad With Sesame-Ginger Dressing

Here’s how to build this restaurant-quality salad with maximum crunch and flavor in every bite.

Step 1: Prep All Vegetables for Optimal Texture

Start with the leafy greens: thinly slice the 4 cups Napa Cabbage and chop the 4 cups Romaine Lettuce. I like to stack the leaves and slice them crosswise for even ribbons. Rinse both under cold water, then spin dry in a salad spinner—or pat with paper towels. Any excess moisture will dilute your dressing.

Next, thinly slice the 1 cup Red Cabbage for a pop of color. Julienne or shred the 2 whole Carrots—a mandoline makes quick work of this. Thinly slice the 1 whole Cucumber (seeds removed) and the 4 whole Green Onions, using both white and green parts. This variety of textures is what makes the dish special.

Step 2: Toast Sesame Seeds and Cook Edamame

Heat a dry skillet over medium heat and add the 2 tbsp Sesame Seeds. Stir frequently for 2-3 minutes until they turn golden brown and become fragrant. Immediately transfer them to a plate to cool—they can burn quickly if left in the hot pan.

If your 1 cup Edamame isn’t pre-cooked, blanch it in boiling water for 3-4 minutes, then drain and rinse under cold water to stop the cooking. Pat dry before adding to your salad. I prefer to shell them just before assembling so they retain their bright green color.

Step 3: Whisk Together the Sesame-Ginger Dressing

In a small bowl, combine the 0.25 cup Rice Vinegar, 3 tbsp Soy Sauce, 1 tbsp Sesame Oil, 2 tbsp Honey, 1 tbsp Fresh Ginger, and minced 2 cloves Garlic Cloves. Whisk these together until the honey is fully dissolved.

Slowly drizzle in the 0.5 cup Neutral Oil while continuing to whisk—this emulsifies the dressing for a smooth, restaurant-quality consistency. Taste and adjust the sweetness or acidity if needed, but I find this balance hits the mark every time.

Step 4: Assemble and Toss the Salad

In a large bowl, combine all your prepped vegetables: Napa cabbage, romaine lettuce, red cabbage, carrots, cucumber, green onions, and edamame. Drizzle about three-quarters of the dressing over the top—you can always add more, but you can’t take it away.

Sprinkle the toasted sesame seeds over everything. Using salad tongs or clean hands, gently toss to coat evenly. The goal is to distribute the dressing without bruising the greens. Serve immediately on chilled plates for the best texture, or let it sit for 10 minutes to allow the flavors to meld.

Creative Variations of kona grill asian salad

Protein Power Boost

Add grilled chicken breast for a hearty meal—marinate 1 lb in 2 tbsp soy sauce and 1 tbsp honey for 30 minutes before grilling. This pairs perfectly with the sesame-ginger flavors. I often use leftovers from my weekly meal prep. 🔥

Spicy Thai Twist

Increase the heat by adding 1 sliced jalapeño to the veggies and 1 tsp sriracha to the dressing. Top with crushed peanuts for crunch. This variation reminds me of street food from my coastal rides through Southeast Asia.

Vegetarian Delight

Swap edamame for 1 cup crispy tofu cubes—press and pan-fry extra-firm tofu until golden. Add 1 avocado sliced just before serving to keep it fresh. The creamy texture balances the crunch beautifully.

Fruit Fusion

Add 1 cup mandarin orange segments or diced mango for sweetness that complements the tangy dressing. I discovered this combo at a local farmers market and it became an instant favorite. The citrus brightens up every bite.

Nutty Crunch

Enhance texture with ¼ cup sliced almonds or cashews toasted alongside the sesame seeds. Use raw nuts from specialty spice shops for the freshest flavor. These add a satisfying bite without overpowering the dish.

Herb Infusion

Toss in ¼ cup fresh cilantro or Thai basil leaves for an aromatic lift. I forage wild herbs when I can, but store-bought works just as well. The herbal notes elevate the salad’s complexity. ✨

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