Marin’s Marvelous Asian Salad

By andijorichards

I recently spent a soul-nourishing weekend camping with my soul sister at Strawberry Hot Springs, just outside of Steamboat Springs, Colorado. We only get to see each other once a year, but every time we part, I leave feeling uplifted, cared for, seen, heard, and deeply loved.

Marin and I have known each other for nearly 20 years, and it’s clear we’re cut from the same cloth. Ours is a rich and nurturing friendship, strengthened by all the things we share in common: a deep love for nature, nourishing whole foods, raising our wild and wonderful eight-year-old boys, prioritizing great sleep, diving into meaningful conversations, and committing to personal growth and development.

One evening, after a long soak in the healing waters of the springs, Marin absolutely blew my mind with her magical spicy Asian salad. It was a feast for the senses and hit all my favorite notes. The bowl was a rainbow of nutrient-dense beauty—julienned carrots, crisp cucumbers, and vibrant purple cabbage. It burst with herbaceous freshness from mint, basil, and cilantro. Creamy chunks of avocado added richness, while the sweet, tangy, and fiery dressing tied everything together in perfect umami harmony.

I can’t wait to have her version again, but until then, I’ve been recreating the magic at least twice a week—and every time, it brings me right back to that sacred space we shared.

🌿 Marin’s Magical Spicy Asian Salad 🌈

Salad Base

  • A bed of mixed greens
  • Chopped dino kale
  • Julienned carrots
  • Julienned cucumber
  • Shredded red cabbage
  • Thinly sliced red onions
  • Crisp Envy apples, chopped
  • Chopped pecans (for crunch)
  • Chopped pistachios (for richness)
  • Cubed marinate tofu for protein and fullness (I like this one: Baked Teriyaki Tofu)

Spicy Sautéed Mushrooms

(Make ahead and allow to cool before adding to salad)

Ingredients:

  • Mushrooms of choice (sliced)
  • 1 tsp granulated garlic
  • 1 tsp granulated onion
  • 1 squirt hoisin sauce
  • 1 tsp paprika
  • 2 tsp soy sauce
  • 1 tsp sesame oil
  • A few cranks of black pepper
  • A splash of apple cider vinegar
  • A splash of vegan (or non-vegan) fish sauce
  • Salt to taste
  • Korean red pepper flakes or crushed red pepper (to desired heat level)

Instructions:

  1. In a skillet over medium heat, sauté mushrooms with the lid on for 3–5 minutes, allowing them to release and cook in their own liquid.
  2. Remove lid, stir, and add all seasonings and sauces.
  3. Sauté for another 2–3 minutes until well-coated and caramelized.
  4. Let cool before adding to the salad.

Fresh Herbs

(Add just before serving for the brightest flavor)

  • Chopped or chiffonade fresh basil
  • Fresh cilantro
  • Fresh mint

Amazing Spicy Asian Dressing

Whisk together the following:

  • 1 tbsp sesame oil
  • Juice of 1 fresh lime
  • A splash of vinegar (rice vinegar or apple cider vinegar work well)
  • 1–2 tsp soy sauce
  • A dash of Sriracha (adjust to taste)
  • ½ tsp granulated garlic
  • ½ tsp granulated onion
  • Fresh or dried ginger (to taste)
  • Honey or maple syrup (for balance)
  • 1 tbsp extra virgin olive oil
  • Sesame seeds (optional, for garnish and texture)

💫 Assembly

  1. In a large bowl or plate, layer mixed greens and kale.
  2. Add your rainbow veggies, apples, cubed tofu, cooled spicy mushrooms and a generous handful of fresh herbs and nuts. I like to spread them out as a chopped salad would.
  3. Drizzle with dressing and toss gently.
  4. Garnish with extra sesame seeds or a wedge of lime, if desired.

Enjoy the magic!

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