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With summer approaching, it’s time to bring back salads! Introducing Mint & Basil Green Salad!
Not only is this salad big on flavor: think ginger, garlic, and lime, but it’s also super fresh, crunchy, and quick to prepare! Let’s see how it’s done!
As with most salads, it starts with the vegetables that you slice into thin strips for the green bell pepper and cucumber and shreds for the carrot and red cabbage. All these crunchy veggies balance with the chewiness of the lettuce, plus they add color to our salad!
Next, we have our fresh herbs: mint and basil. I recommend chopping the mint leaves while leaving the basil leaves whole. I prefer having whole basil leaves in salads, but it’s up to you!
Once all of our vegetables are ready, transfer them to a large mixing bowl and pour in the dressing.
The dressing requires just 7 ingredients that you probably already have on hand. Soy sauce for saltiness and umami, maple syrup for sweetness, and lime juice for freshness. Then we have toasted sesame oil for a subtle nuttiness, garlic, and ginger for extra flavor. If you like some heat as well, a dash of sriracha will work well.
If you are looking for a quick and easy salad that is fresh, healthy, and big on flavor, you are going to love this one!
Looking for more salad recipes? Check out this Braised Fennel and Arugula Salad or this Quinoa Green Salad with Buffalo Dip!
Let me know in the comments if you try this mint & basil green salad recipe!
Easy Mint & Basil Green Salad
Ingredients
- 4 cups packed chopped lettuce or your favorite salad
- 1 green bell pepper thinly sliced
- 1 small cucumber thinly sliced
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/2 block fried tofu cut into matchsticks (optional)
- 1/4 cup chopped basil I used Thai basil
- 2 tbsp chopped mint leaves
Dressing
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tbsp lime juice more to taste
- 2 tsp toasted sesame oil
- 2 tsp sriracha or Sweet Chili Sauce
- 2 cloves of garlic minced
- 2 tsp minced ginger optional
Instructions
- Prepare the dressing: In a small bowl, combine the soy sauce, maple syrup, lime juice, toasted sesame oil, sriracha, minced garlic, and ginger. Stir to combine.
- To a large mixing bowl, add the chopped lettuce, sliced bell pepper, cucumber, red cabbage, carrots, tofu if using, basil, and mint. Pour in the dressing and stir to coat the salad with the dressing. Taste and adjust sweetness and saltiness to your liking. I ended up adding an additional squeeze of lime, it's up to you.
- Serve immediately or chill 30 minutes in the refrigerator before serving. This salad is best eaten immediately. It's delicious on its own as an appetizer but also great as a side for lasagna, pizza, noodles, etc!
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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WOW! It looks so amazingly good and fresh. Perfect for summer. Another one to add to my todo list 🙂
Thanks Pierre! 🙂
NIce colors! and I guess delicious taste!!! Will try it!!!
Yum! I love this salad so much that I have eaten it every day for the last few days.
I didn’t measure the salad imgredients (only the dressing, and I didn’t add the tofu, however I added cashews and also bean sprouts which gave a bit of extra crunch.
Love it!
Thanks for your rating! 🙂
Another beautiful, fresh salad, Thomas! I really love the zing of ginger in the dressing. I used red capsicum as that’s what I had in the fridge. Your blog has become a reliable source for easy and delicious Asian salads, cheers 🙂
Thanks Karen 😉