This salad brings restaurant-quality flavor to your home kitchen with its crisp vegetables and perfectly balanced sesame dressing.
Fresh greens, crunchy almonds, and mandarin oranges create a satisfying combination that’s both light and flavorful. The dressing ties everything together with its nutty, tangy profile.
Ingredients for Kona Grill Oriental Salad
Fresh greens, crunchy almonds, and mandarin oranges make this salad pop with texture and flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Napa Cabbage 🥬 | 4 cups | Thinly shredded for texture |
| Romaine Lettuce 🥬 | 3 cups | Chopped, crisp heads preferred |
| Red Cabbage 🟣 | 1 cup | Thinly sliced for color |
| Carrots 🥕 | 1 cup | Julienned or shredded |
| Green Onions 🧅 | ½ cup | Thinly sliced, white and green parts |
| Canned Mandarin Oranges 🍊 | 1 can | Drained, segments separated |
| Sliced Almonds 🌰 | ½ cup | Toasted for crunch |
| Sesame Seeds 🌻 | 2 tbsp | Toasted for nutty flavor |
| Rice Vinegar 💧 | ¼ cup | Seasoned or unseasoned |
| Soy Sauce 🥫 | 2 tbsp | Low-sodium preferred |
| Sesame Oil 🫒 | 1 tbsp | Toasted for depth |
| Granulated Sugar 🍚 | 2 tbsp | Dissolved in dressing |
| Vegetable Oil 🫒 | ½ cup | Neutral flavor for dressing |
| White Sesame Seeds 🌻 | 1 tbsp | For garnish |
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The Napa cabbage is key here—look for firm heads with crisp leaves at Whole Foods or any Asian grocery. Romaine adds crunch, but butter lettuce works too if that’s what you’ve got. For the almonds, Trader Joe’s has great pre-sliced, but toasting your own (350°F for 5-7 minutes) takes it up a notch. Mandarin oranges in syrup? Drain them well (or grab fresh clementines in a pinch).
No rice vinegar? Apple cider vinegar at half the amount gets you close. Swap soy sauce for tamari if gluten-free. Out of sesame oil? Skip it entirely—it’s strong stuff, and the dressing still works. Carrots can be subbed with bell peppers (thinly sliced) for a different crunch. The sugar balances the tang, but honey or agave works if you’re avoiding refined sugar.
Dressing keeps for 1 week in the fridge—shake before using. Salad components (except dressing and almonds) can be prepped 1 day ahead. Store almonds separately to keep them crisp. Leftovers? No joke, this salad actually gets better after 24 hours as flavors meld.
Why You’ll Love This Recipe
- No Fuss Chopping: I just thinly slice the Napa cabbage, romaine, and red cabbage once, then shred the carrots—done in 10 minutes flat.
- Crunch in Every Bite: The mix of crisp Napa cabbage, romaine, and red cabbage with sweet carrots and sharp green onions makes every forkful ridiculously satisfying.
- Meal Prep Hero: I make a big batch on Sunday and it stays fresh all week—perfect for lunches or a quick side with dinner.
- Budget Friendly: Between us, this salad feeds my family of four for less than $10, and the leftovers taste just as good the next day.
Step-by-Step Instructions for Oriental Salad with Sesame Dressing
This method ensures maximum crunch and perfectly balanced flavors in every bite.
Step 1: Toast the Nuts and Seeds
Heat a dry skillet over medium heat. Add the sliced almonds and sesame seeds and toast, stirring constantly, for 2-3 minutes until golden brown and fragrant. Watch them closely—nuts burn quickly.
Immediately transfer to a plate to cool. This prevents them from continuing to cook in the hot pan. The toasting brings out their nutty depth, which is essential for this salad’s signature crunch and flavor.
Step 2: Prepare the Fresh Vegetables
In a large bowl, combine the Napa cabbage, romaine lettuce, red cabbage, carrots, and green onions. I like to add the ingredients in this order so the delicate greens aren’t crushed under the heartier vegetables.
The key here is texture contrast: the crispness of the romaine and Napa cabbage against the slightly softer red cabbage and carrots. Make sure everything is thoroughly dried after washing to prevent a soggy salad.
Step 3: Make the Sesame Dressing
In a small bowl or jar, whisk together the rice vinegar, soy sauce, granulated sugar, sesame oil, and vegetable oil until the sugar is completely dissolved. This creates a perfect balance of tangy, sweet, and umami flavors.
Taste and adjust the seasoning if needed. The dressing should be bold enough to stand up to all the fresh vegetables but not so strong that it overpowers them. I find the proportions here hit that sweet spot every time.
Step 4: Assemble and Garnish
Add the drained canned mandarin oranges to the vegetable mixture. Pour about ¾ of the dressing over the salad and toss gently to coat evenly. The goal is to lightly dress the greens without drowning them.
Sprinkle the toasted sliced almonds and sesame seeds over the top, then finish with the white sesame seeds for garnish. Serve the remaining dressing on the side for those who want a little extra. The salad is best enjoyed immediately while all the components retain their texture.
Pro Tips For Making Kona Grill Oriental Salad
- Chill the Cabbage: I learned this the hard way—soak the shredded napa and red cabbage in ice water for 10 minutes before draining. It keeps them crisp and prevents that sad, wilted texture.
- Shave the Carrots: Skip the grater and use a peeler for thin, even carrot ribbons. They blend better with the greens and hold up to the dressing without turning mushy.
- Dry the Greens: After washing, spin or pat the lettuce and cabbage completely dry. Even a little moisture dilutes the dressing and makes the salad soggy.
- Slice Onions Last: Cut the green onions right before assembling to keep their sharp, fresh bite. I used to prep them early and ended up with limp, flavorless bits.
Wine and Beer Pairings for kona grill oriental salad
White Wine Pairings
A crisp Riesling with its light sweetness mirrors the mandarin oranges beautifully. I love a German Kabinett Riesling—its citrus notes and bright acidity cut through the sesame dressing. Serve chilled to 45-50°F for best results. 🍷
Rosé Options
A dry Provence rosé offers red fruit notes that complement the salad’s sweetness. The subtle strawberry and melon flavors pair wonderfully with the crunchy almonds. Look for bottles from Château d’Esclans or Miraval.
Asian Beer Selections
For beer lovers, Sapporo Premium or Asahi Super Dry provide a clean, crisp finish. Their light bodies won’t overpower the delicate flavors, and the slight hop bitterness balances the dressing’s sweetness. Serve at 40-45°F. 🍺
Sparkling Alternatives
A Prosecco with its fine bubbles and apple-pear notes adds a celebratory touch. The effervescence cleanses your palate between bites. I recommend La Marca Prosecco—accessible and consistently excellent.
Non-Alcoholic Pairings
For a zero-proof option, lychee sparkling water from San Pellegrino captures the Asian-inspired theme. The floral notes enhance the mandarin oranges while the bubbles provide that same palate-cleansing effect as wine. 💫
Nutrition Facts
Frequently Asked Questions
Can I use fresh mandarin oranges instead of canned?
Fresh mandarin segments work beautifully. Peel and separate 8-10 small mandarins to replace the canned version. They’ll add a brighter, less sweet flavor to your salad.
How long does the dressing keep in the fridge?
The sesame dressing stays fresh for up to 5-7 days in an airtight container. Shake well before each use as the oils may separate. Avoid freezing as it can alter the texture.
What can I substitute for Napa cabbage?
Try green cabbage or bok choy for similar crunch. For a milder taste, butter lettuce or spinach work well, though the texture will be slightly different.
Can I make this salad ahead of time?
Prep components separately up to 1 day ahead, but keep dressing and almonds apart until serving. This maintains the salad’s crisp texture.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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