Asian Summer Salad Ponzu

This vibrant Asian summer salad combines crunchy vegetables with a tangy ponzu dressing for a refreshing meal perfect for hot days. The contrast of textures and the bright citrus notes make this a standout dish that feels both light and satisfying.

I first made this salad for a backyard gathering when temperatures hit triple digits, and it quickly became my go-to summer recipe. The cool, crisp vegetables combined with the bright citrus dressing never fails to impress guests who always ask for the recipe.

Ingredients

• Napa cabbage: Adds a delicate crunch that absorbs dressing beautifully while maintaining texture
• Leafy lettuce: Provides a tender base that balances the crunchier elements
• Mandarin orange segments: Offer juicy sweetness and vibrant color contrast
• Baby cucumber: Delivers refreshing crispness and subtle flavor
• Green onion: Brings mild sharpness that awakens the palate
• Shredded carrots: Contribute natural sweetness and beautiful color
• Avocado: Adds creamy richness and healthy fats
• Raw almonds: Provide protein and satisfying crunch
• Crispy wonton strips: Introduce an irresistible texture that makes the salad memorable
• Cilantro and basil: Fresh herbs that elevate the flavor profile with aromatic notes
• Kikkoman Ponzu: The star ingredient that adds citrus brightness and umami depth
• Olive oil: Creates a silky base for the dressing
• Honey: Balances the acidity with gentle sweetness
• Dijon mustard: Acts as an emulsifier and adds subtle complexity
• Garlic: Provides aromatic depth to the dressing

Step-by-Step Instructions

Prepare the dressing:

Combine olive oil, Kikkoman Ponzu, honey, Dijon mustard, and minced garlic in a small bowl or jar. Whisk vigorously until the mixture becomes smooth and well emulsified. The mustard helps bind the oil and liquid ingredients together for a cohesive dressing. Let it sit while preparing other ingredients to allow flavors to meld.

Combine base vegetables:

In a large mixing bowl, add the shredded Napa cabbage, chopped leafy lettuce, mandarin orange segments, cucumber slices, chopped green onion, and shredded carrots. Ensure all ingredients are relatively uniform in size for easier eating and better dressing distribution. The variety of textures is key to this salad's appeal.

Dress the base:

Drizzle approximately half of the prepared dressing over the vegetable mixture. Use salad tongs or clean hands to gently toss the ingredients, ensuring even coating without bruising the delicate greens. The dressing should lightly coat each piece without pooling at the bottom.

Arrange and garnish:

Transfer the dressed base to a serving platter, creating a bed for the premium toppings. Layer sliced avocado, chopped almonds, crispy wonton strips, chopped cilantro, and fresh basil leaves on top. Arranging these ingredients last preserves their texture and visual appeal.

Finish and serve:

Drizzle the remaining dressing over the garnished salad just before serving. This double-dressing approach ensures fresh flavor throughout the salad while keeping the toppings crisp. Serve immediately to enjoy the contrast of textures.

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You Must Know

• The wonton strips will soften quickly once dressed, so add them just before serving
• Using Kikkoman Ponzu saves time as it already combines citrus, soy, and umami flavors
• This salad contains complete protein when paired with additional tofu or edamame
• The recipe easily scales for large gatherings

The Kikkoman Ponzu is truly the secret weapon in this recipe. I discovered it during a cooking class with a Japanese chef who explained that authentic ponzu contains both citrus and bonito flakes for that distinctive umami quality. My family now keeps it as a pantry staple for quick flavor enhancement.

Make-Ahead Options

This salad works beautifully as a meal prep option with one important trick: prepare all ingredients separately and store them in individual containers. The dressing can be made up to five days ahead and kept refrigerated in a sealed jar. Combine everything just before serving to maintain optimal texture. If taking to work, layer ingredients in a mason jar with dressing at the bottom and delicate greens at the top, then shake when ready to eat.

Seasonal Adaptations

The beauty of this Asian-inspired salad lies in its flexibility across seasons. In spring, add snow peas and radishes. Summer calls for sweet corn and heirloom tomatoes. Fall versions benefit from thinly sliced apples and roasted butternut squash. Winter adaptations might include blood oranges and watermelon radish. The ponzu dressing works harmoniously with virtually any seasonal produce, making this a year-round template.

Protein Additions

Transform this salad from a side dish to a complete meal by adding protein. Grilled shrimp marinated briefly in ponzu creates a wonderful complement to the existing flavors. For plant-based options, crispy tofu or edamame beans integrate seamlessly. Leftover rotisserie chicken tossed with a bit of the dressing works for a quick weeknight solution. Whatever protein you choose, add it warm for an interesting temperature contrast against the cool vegetables.

Cultural Context

This fusion salad draws inspiration from Japanese and Chinese culinary traditions. Ponzu sauce originated in Japan, traditionally made with citrus juice, mirin, rice vinegar, and bonito flakes. The crispy wonton strips represent Chinese influence, while the fresh herbs nod to Southeast Asian flavor profiles. What makes this salad special is how it harmonizes these distinct culinary elements into a cohesive, accessible dish that respects traditional ingredients while creating something new.

Frequently Asked Questions

→ What is ponzu dressing?

Ponzu dressing is a citrus-based sauce commonly used in Japanese cuisine, combining soy sauce, citrus juice, and other ingredients for a tangy, slightly sweet flavor.

→ Can I make this salad ahead?

Yes, you can prepare most ingredients in advance, but toss with the dressing and add toppings just before serving to keep it fresh and crisp.

→ What can I substitute for Napa cabbage?

You can use green cabbage or even savoy cabbage as a substitute for Napa cabbage in this salad.

→ Is this salad gluten-free?

Yes, this salad is gluten-free as long as the ponzu sauce used is labeled gluten-free. Check product labels to ensure compatibility.

→ What protein pairs well with this salad?

Grilled chicken, shrimp, or tofu are excellent options to add protein and elevate this salad into a complete meal.