I’ve been on a mission lately to find a salad that feels anything but ordinary, and let me tell you, this Asian Chopped Salad hit all the right notes! Every time I dig into those vibrant heaps of shredded cabbage and bright slivers of bell pepper, I feel like I’m giving my taste buds a VIP pass to flavor town. The crunch is so satisfying—like an orchestra of vegetables playing a symphony—and the gingery-sesame dressing wraps around each piece with the perfect balance of tangy sweetness. When I first tossed this together for a casual lunch with friends, they couldn’t stop raving. I swear, halfway through the meal, someone said, “Emily, can we call this a meal prep miracle?”
What makes this salad truly special is its versatility. You can keep it light and vegan-friendly with edamame and fresh herbs, or turn it into an easy chicken salad by stirring in tender shredded chicken breast. Preparation is a breeze—about 20 minutes of chopping and whisking, a quick 10 minutes to prep any protein, then let it sit for roughly half an hour so all those flavors mingle. This is a beginner-friendly, healthy salad recipe that works wonders as an appetizer, lunch, or even a vibrant side dish at dinner. Whether you’re craving a crunchy cabbage salad for a weeknight dinner or a crowd-pleasing potluck staple, this recipe is your new secret weapon. And with only 240 calories per serving, you can feel good about diving in for seconds.
KEY INGREDIENTS IN ASIAN CHOPPED SALAD
Let’s break down the star players that come together to create this crunchy, fragrant delight. Each ingredient has its own role, contributing texture, brightness, or that addictive zing in the dressing.
- Shredded Cabbage
Cabbage is the crunchy backbone of this salad. Whether you choose green or Napa, its crisp texture soaks up the dressing beautifully and adds bulk without weighing you down.
- Shredded Carrots
Carrots bring a natural sweetness and vibrant color, balancing out the tang of the dressing and adding a lovely pop of orange to each bite.
- Thinly Sliced Bell Peppers
Red or yellow bell peppers deliver juicy crunch and bright notes of sweetness, making every forkful feel like a mini celebration.
- Thinly Sliced Green Onions
Green onions add a gentle onion-y bite, providing depth and a hint of sharpness in every crunchy mouthful.
- Chopped Cilantro
Fresh cilantro lends a burst of herbal freshness that brightens up the entire salad and complements the ginger-sesame dressing.
- Chopped Fresh Mint
Mint introduces a cool, refreshing layer that cuts through the richness of the dressing and herbs, making this salad feel uplifting.
- Sliced Almonds (Toasted)
Toasted almonds contribute nutty flavor and extra crunch, offering a contrast to the tender veggies and enhancing the salad’s texture.
- Sesame Seeds (Toasted)
These tiny seeds bring a subtle toasty aroma and nutty taste, amplifying the sesame oil in the dressing and adding little bursts of flavor.
- Cooked Chicken Breast (Optional)
Shredded or chopped chicken makes this an easy chicken salad variant, boosting protein and making it a more substantial meal.
- Edamame (Cooked and Shelled)
Edamame adds a soft, creamy bite and plant-based protein, rounding out the salad’s nutritional profile.
- Rice Vinegar
Rice vinegar lends a mild, tangy base for the dressing, keeping it light and bright without overpowering the veggies.
- Soy Sauce
Soy sauce introduces umami depth and saltiness, enhancing the overall savoriness of the ginger-sesame dressing.
- Honey
A touch of honey balances the acidity and salt, creating a harmonious sweet-and-sour glaze that clings to every shred of vegetable.
- Sesame Oil
Sesame oil provides a rich, toasty aroma that infuses the dressing with authentic Asian-inspired flavor.
- Lime Juice
Fresh lime juice brightens the dressing with citrusy zing, elevating the freshness of the herbs and veggies.
- Grated Ginger
Ginger brings a warm, spicy undertone that livens up the dressing and adds an invigorating kick.
- Minced Garlic
Garlic rounds out the flavor profile with its pungent, savory essence, balancing the sweet and acidic elements.
- Salt and Pepper
Simple seasoning that lets you customize the final taste, ensuring every bite is perfectly seasoned to your liking.
HOW TO MAKE ASIAN CHOPPED SALAD
Rolling up your sleeves to toss together this salad is as satisfying as the first crunchy bite—it’s all about layering flavors and textures. Follow these steps for a beautifully balanced dish:
1. In a large bowl, combine the shredded cabbage, carrots, bell peppers, green onions, cilantro, and mint. Use clean hands or tongs to toss them together thoroughly, ensuring each herb and vegetable is well distributed.
2. Add the edamame, chicken (if using), sliced almonds, and sesame seeds to the bowl. Gently toss again so the mix-in ingredients are evenly scattered without bruising the delicate herbs.
3. In a small bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, lime juice, grated ginger, and minced garlic. Stir until the honey is fully dissolved and the dressing looks smooth and glossy.
4. Pour the dressing over the salad and use tongs to toss everything together, making sure each shred of vegetable is coated in that tangy-sweet ginger-sesame mix.
5. Taste the salad and adjust the seasoning with salt and pepper if needed, taking note of how the flavors evolve with just a pinch more salt or a dash of pepper.
6. If you have time, refrigerate the salad for about 30 minutes before serving. This rest time lets the flavors meld together, giving you a deeper, more cohesive taste.
7. Serve the salad chilled or at room temperature and enjoy the crunchy, herbaceous medley that’s perfect any time of day.
SERVING SUGGESTIONS FOR ASIAN CHOPPED SALAD
This salad is already a showstopper, but here’s how to turn it into an even more memorable dining experience. Whether you’re entertaining friends or enjoying a quiet night in, these serving ideas will take your presentation from casual to curated.
- Build a Grain Bowl
Layer a scoop of fluffy brown rice or quinoa on the bottom of your bowl, then top with a generous mound of the Asian chopped salad. The grains soak up the dressing for a hearty lunch or light dinner.
- Serve in Lettuce Wraps
Spoon the salad into crisp lettuce leaves like butter or iceberg. Roll them up for a fun, hand-held appetizer or snack, perfect for parties or a playful family meal.
- Plate as a Bed for Grilled Protein
Lay the salad out on a large platter and place slices of grilled shrimp, chicken, or tofu on top. The warmth of the protein contrasts beautifully with the cool, crunchy veggies.
- Offer Toppings Bar
Arrange bowls of additional cilantro, mint, toasted nuts, sesame seeds, and extra dressing on the side. Let guests customize their salad, making it interactive and personalized.
HOW TO STORE ASIAN CHOPPED SALAD
Keeping your salad fresh and flavorful for later is key, especially if you’ve made a big batch for meal prep or gatherings. Here are a few simple strategies to extend the life of your crunchy creation without sacrificing texture or taste.
- Airtight Container
Transfer the salad to a sealed container and store in the fridge for up to 2 days. Make sure the lid is secure to maintain crispness.
- Separate the Dressing
If you haven’t already tossed the salad with dressing, keep the vinaigrette in a small jar or airtight bottle and add it just before serving to prevent sogginess.
- Paper Towel Trick
Place a folded paper towel on top of the salad before sealing the container. The towel absorbs excess moisture, helping to keep the veggies crisp.
- Freezer-Friendly Components
While the fully dressed salad doesn’t freeze well, you can freeze the dressing alone for up to one week. Thaw in the fridge and whisk before using.
CONCLUSION
It’s been such a joy guiding you through this vibrant, crunchy Asian Chopped Salad recipe. From the first chop of cabbage to the last drizzle of ginger-sesame dressing, each step is designed to awaken your senses and make cooking feel like a delightful adventure. Remember, this is a beginner-friendly recipe that shines as an appetizer, a light lunch, or even a quick fix dinner. Whether you stick to the classic ingredients or customize with cucumbers, snap peas, or tofu, you’re in for a refreshing meal that’s as wholesome as it is flavorful.
Feel free to print this article and save it for later, tucking it into your recipe binder or pinning it on your kitchen board. And just so you know, there’s a FAQ section waiting for you below if you have any burning questions about substitutions, storage, or anything in between. I’d love to hear your thoughts—did the salad turn out as crunchy as you hoped? Did you experiment with toppings that stole the show? Drop a comment, share your feedback, or ask me anything. Your kitchen victories (and even the little mishaps) are what make cooking truly special, and I’m here to cheer you on every step of the way. Enjoy!
Asian Chopped Salad
Description
This vibrant chopped salad blends crisp cabbage, sweet carrots, and lively herbs with crunchy almonds and sesame seeds, all tossed in a tangy-sweet ginger-sesame dressing for a refreshing meal.
Ingredients
Instructions
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In a large bowl, combine the shredded cabbage, carrots, bell peppers, green onions, cilantro, and mint. Toss them together to combine.
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Add the edamame, chicken (if using), sliced almonds, and sesame seeds to the bowl. Gently toss again to mix the ingredients evenly.
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In a small bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, lime juice, grated ginger, and minced garlic. Stir until the honey is completely dissolved and the dressing is smooth.
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Pour the dressing over the salad and toss everything together until well coated.
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Taste the salad and adjust the seasoning with salt and pepper if needed.
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If you have time, refrigerate the salad for about 30 minutes before serving to allow the flavors to meld together.
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Serve the salad chilled or at room temperature and enjoy!
Note
- This salad can be customized by adding or omitting vegetables based on your preferences, such as cucumber, radish, or snap peas.
- For added protein, you can top the salad with grilled shrimp, tofu, or a boiled egg.
- The salad dressing can be made in advance and stored in the refrigerator for up to 1 week.
- You can substitute the sesame oil with olive oil for a milder flavor if desired.
- If you prefer a spicier kick, you can add a pinch of red pepper flakes or a dash of hot sauce to the dressing.
