Sides/Salads – Green Salad with Asian Shallot Vinaigrette

asian salad

Here is a side for the steak with grilled tomato salsa healthy grilling recipe. This is super easy and makes and interesting alternative to your standard green salad with vinaigrette dressing recipes. It is a lot so I would make half or it should be fine refrigerated for a few days as long as you shake/whisk upon further use.

Equipment you will Need

Pretty simple, a big salad bowl and some tongs/servers for tossing. A small bowl to make the dressing and a whisk. Your favorite sharp knife, a cutting board and you are ready!


  • 1 tablespoon rice wine vinegar
  • 1 tablespoon fish sauce
  • 1/2 cup sesame oil
  • 1 shallot, peeled and sliced thin
  • 6oz+ mixed baby greens, if you can find an Asian green mix even better
  • Salt and pepper to taste

If you are not familiar with fish sauce it is used in a variety of Southeast Asian cooking, yes it has some serious funk! Don’t be afraid, it is an addictive taste and a great punch of umami. It does stay on your hands and is pretty pungent though so try not to splash it all over the kitchen.

You will probably not find Asian greens unless you have an Asian market close to you, it’s not a big deal, this dressing works great on any green salad. If you do want to track down Asian greens though look out for tasty, mustard greens, mizuna, wasabi rocket, or pea shoots.

viniagrette dressing recipes

Let’s Cook!

In a small bowl whisk the vinegar, fish sauce, and salt and pepper together. Slowly drizzle in the sesame oil while whisking to make a properly emulsified vinaigrette. Add your sliced shallot and set it aside for 30 minutes to let the flavors combine. Taste again and adjust the seasonings before adding to the greens. Add pepper to the salad to taste, toss and serve!


Due to the fish sauce you might use separate small bowls/plates for this salad until you are sure everyone likes it. I just slap it alongside my steak but I am a dab hand with the fish sauce, I’ve even been to the factory!

Post Prandial Thoughts

This has got to be among my favorite vinaigrette salad dressing recipes, it is so easy and different from the typical balsamic or Italian style dressings. Now call me crazy but I like some heat in my food. If you wanted to grab one of those small Thai chilies, slice it up and throw it in the dressing before the 30-minute soak then go for it! YOLO as the kids say, this salad goes great with anything grilled. Let me know what you think or any questions you have in the comments, enjoy!

-David B


6 thoughts on “Sides/Salads – Green Salad with Asian Shallot Vinaigrette”

  1. Thank you for adding the video on the fish sauce. I wasn’t sure I wanted to use it…and still may not. But good to know how it is made. I like how you sound like a normal person cooking rather than a chef as it makes it not so overwhelming.

    • Thanks for checking out the post Dorri. Trust me the fish sauce tastes better than it smells! I appreciate your comment about my tone, I am trying to get people into cooking and not make it intimidating.

  2. You made it sound so simple for a moment there I thought i could do it with my eyes closed, but who I’m I kidding. I’m not a very big fan of chilli so will the lack of it make my salad less tasty?

    • Not at all! That’s just an add on for people who like spicy stuff. I like to suggest a twist for people to customize a recipe and make it their own. This salad has plenty of flavor as is. Thanks for checking out the site!

Leave a Comment