Asian Chopped Salad with Garlic Sesame Vinaigrette Recipe served with Sweet Chili Pollock Tenders – quick and easy weeknight dinner idea with a ton of flavor!
Sponsored by Gorton’s Seafood.
Today I am partnering with Gorton’s Seafood to bring you one of my favorite summer salads with Asian flavors. Fresh and colorful vegetables are chopped and tossed with quick and easy vinaigrette made with soy sauce, garlic and toasted sesame seeds. This salad perfectly pairs with Gorton’s Wild-Caught Pollock Tenders with Sweet Chili Sauce. My Hubby and I are obsessed with sweet chili sauce on our favorite Asian dishes so we knew the pollock tenders will be a hit!
Not only we loved them but our kiddos did too which makes this a family friendly dish for sure!
Check out our video:
For this salad, I tossed chopped Romaine lettuce, red cabbage, thin carrot sticks, chopped green onions and one red bell pepper. Since the fish tenders come with a sweet sauce, I omitted brown sugar from my Asian vinaigrette recipe. It’s main flavors are garlic and sesame seeds. Toss the ingredients together in a jar and shake before use. You can make it all ahead of time too!
Gorton’s is bring us wild-caught, sustainable sourced seafood. The Go Saucy! line encourages to have fun with the tenders and dip, toss or glaze them with the sauces. There are 3 flavors available: Honey Mustard tenders, Sweet Chili tenders and Buffalo Shrimp. For more information about this product, please visit Gorton’s Seafood website. Also follow Gorton’s on Twitter, Facebook, Pinterest and YouTube.
We are big fans of Gorton’s pollock tenders. They are crispy, meaty and the sauce is delicious! I like to glaze the tenders with the sauce after baking and sometimes I will even place them under the broiler for 2 minutes to caramelize it. So yummy!
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- 2 cups chopped Romaine lettuce
- 1 cup chopped red cabbage
- 1 medium carrot sliced thinly into sticks
- 1 medium red bell pepper chopped
- 2 green onions chopped
- 1/2 cup olive oil see notes
- 1/4 cup soy sauce
- 1/4 cup rice vinegar or apple cider vinegar
- 1 tsp minced garlic
- 1/4 tsp black pepper
- 1/2 tsp toasted sesame seeds
Combine chopped vegetables in a large mixing bowl. Toss gently together.
In a medium Mason jar, combine all vinaigrette ingredients. Shake well.
Store salad and vinaigrette separately in the fridge.
Shake jar with vinaigrette well before serving. Pour over salad and toss together.
You can use a combination of sesame oil and canola oil to make 1/4 cup of oil for the vinaigrette.
Disclosure: This post is sponsored by Gorton’s. All opinions, text, images and video are 100% my own.