Asian Chopped Salad
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Skip the salad kit and make this easy Asian Chopped Salad instead! Shredded cabbage, fresh veggies, and wonton strips are tossed in a honey sesame dressing for a simple yet oh-so flavorful lunch or side dish.
Why you’ll love this recipe!
Veggie-packed – This Asian-style chopped salad is an easy way to get your veggies in! There’s no shortage of cabbage, carrots, and edamame in every bite.
So tasty! From the refreshing vegetables to the honey sesame dressing, this simple salad has a surprising amount of flavor.
Flexible – Mix and match the vegetables, change the dressing, or top it with your favorite proteins. You can have a lot of fun with this Asian-inspired salad!
Table of Contents
Oh, how I adore quick and colorful salads, and this Asian Chopped Salad recipe is just that! Made with vibrant fresh vegetables, crispy wonton strips, almonds, and a simple honey sesame dressing, the mix of fun flavors, colors, and textures feels like a party in my mouth.
Planning your Sunday meal prep menu? Definitely add this salad to your list. You have total control over all the veggies and toppings, and the cabbage-veggie base stays crisp in the fridge for days. I’m a big fan of topping it with a pile of shredded chicken for extra protein, but there are endless other options.
Excellent recipe. A hit to all who taste it!
– Judy
Shredded Salad Ingredients
Cabbage – A store-bought shredded green cabbage mix works well and saves time. If you don’t want to go that route, use 3 cups of thinly sliced purple or green cabbage instead (or a mix!).
Vegetables – I kept it simple with store-bought shredded carrots, shelled edamame, and chopped green onions.
Slivered almonds – This was my nut of choice, but peanuts or cashews are just as good here.
Wonton strips – Their light, salty crunch makes this salad! If you can’t find the strips, use uncooked chow mein noodles or ramen noodles instead.
Asian chopped salad dressing – I dressed this salad with a sweet sesame dressing made from honey, soy sauce, sesame oil, rice vinegar, fresh ginger, and a garlic clove. Maple syrup and agave will both work as substitutes for the honey here.
This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list.
Variations
- Gluten-free option – For a gluten-free Asian salad, omit the wonton strips and replace the soy sauce in the dressing with tamari.
- Nut-free option – Swap the almonds for sesame seeds or extra vegetables.
- Add more vegetables – A sliced red bell pepper, a chopped cucumber, snap peas, fresh cilantro, bean sprouts, and/or chopped romaine lettuce would be seriously refreshing.
- Change the dressing – Sometimes, I’ll add a drizzle of sriracha or white miso to the dressing to mix up the flavors, or I’ll swap it for another Asian-style dressing.
- Top with protein – You can easily turn this salad into a meal by topping it with cooked shrimp, my honey garlic chicken, a sliced chicken breast, or crispy baked tofu.
How to Make an Asian Chopped Salad
Step 1: Make the dressing. Add all of the dressing ingredients to a jar with a lid. Seal the lid closed, then shake to combine.
Step 2: Assemble the salad. Add the cabbage, carrots, edamame, green onion, almonds, and wonton strips to a large bowl.
Step 3: Dress, toss, and serve. Pour the dressing over the salad and toss it well with kitchen tongs. Serve it right away and enjoy!
Erin’s Tips and Tricks
- If you can, take the time to toast the almonds in a dry skillet for about 5 minutes or until fragrant. Their natural oils will add another dimension of flavor to the salad!
- Wait to add the dressing until you’re ready to serve this salad. That way, the vegetables stay crunchy and don’t get soggy.
- Save time with pre-chopped ingredients. Store-bought cabbage coleslaw mixes and pre-shredded carrots are huge time-savers here.
My Pro Tip
Serving Suggestions
This chopped Asian salad has a permanent spot on my weekly meal plan. When I’m not eating it for lunch, I’ll serve it next to these garlic steak bites or my honey soy salmon for light yet filling Asian-inspired dinners.
Storage
Make Ahead: Combine the salad vegetables and make the dressing, then store them in separate airtight containers in the fridge for up to 3 days. Keep the nuts and wonton strips at room temperature.
Refrigerator: Any leftovers will keep for up to 5 days in an airtight container. Try to store the dressing separately from the salad to keep the vegetables crisp.
More Easy Salad Recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Asian Chopped Salad
Ingredients
- 12 oz. cabbage mix, or use 2-3 cups thinly sliced purple cabbage
- 1/2 cup shredded carrots
- 1/2 cup shelled edamame, or sub sugar snap peas
- 2 green onions, sliced
- 1/2 cup slivered almonds
- 1/2 cup wonton strips
Dressing:
- 1/4 cup honey
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 1/2 tsp fresh ginger, grated
- 1 garlic clove, minced
Instructions
- Start by making the dressing: add all of the dressing ingredients to a jar with a lid. Secure the lid, then shake to combine.
- Next, add the cabbage, carrots, edamame, green onion, almonds, and wonton strips (along with any other salad ingredients you'd like) to a large bowl.
- Before serving, pour the dressing over the salad and use tongs to toss. If you're making this ahead of time, wait to add the dressing until you're ready to eat. Enjoy!
Notes
- red bell pepper
- cilantro
- cucumber
- peanuts
- cashews
- cooked and diced chicken
Nutrition
Excellent recipe. A hit to all who taste it!
Thanks Judy! Glad you loved the salad!
I’ve tasted this Asian salad prepared for a party of friends. It was delicious! I hope mine will be just as good, I’m preparing it for a group of ladies from church get together. I know they all will want the recipe afterwards! Thank-you! Helen