Mixed Greens Salad with Toasted Macadamia Nuts


Soy sauce, sesame oil, and ginger amp up the dressing for this salad, while toasted macadamia nuts add crunch and buttery richness.

Mixed Asian Salad with Macadamia Nuts
Photo: © Ryan Robert Miller
Prep Time:
25 mins
Total Time:
25 mins


  • 2 tablespoons mayonnaise

  • 1 tablespoon rice vinegar

  • 1 tablespoon white wine vinegar

  • 1 tablespoon soy sauce

  • 2 teaspoons honey

  • 1 teaspoon finely grated fresh ginger

  • 1 teaspoon Asian sesame oil

  • 1 large garlic clove, minced

  • 1/2 teaspoon Sriracha chili sauce or other hot chili sauce

  • 1/4 cup vegetable oil

  • Salt and freshly ground pepper

  • 1/2 cup macadamia nuts (3 ounces)

  • 1 tablespoon sesame seeds

  • 3/4 pound baby Asian greens or mesclun (18 cups)

  • One 3-ounce package enoki mushrooms, trimmed and separated


  1. In a blender, combine mayonnaise, rice and white wine vinegars, soy sauce, honey, ginger, sesame oil, garlic and chili sauce and process to mix. With machine on, blend in vegetable oil in a thin stream. Scrape dressing into a small bowl and season with salt and pepper.

  2. In a medium skillet, toast macadamia nuts over moderately low heat, shaking skillet frequently, until nuts are a deep golden brown, 4 to 5 minutes. Transfer nuts to a plate to cool. Add sesame seeds to skillet and toast until a deep golden brown, about 3 minutes. Transfer sesame seeds to a plate to cool. Coarsely chop macadamia nuts.

  3. In a very large bowl, toss baby Asian greens with enoki mushrooms. Pour dressing over salad and toss well. Scatter toasted macadamia nuts and sesame seeds all over salad and toss briefly once more. Serve salad immediately.

Related Articles