Asian Chopped Salad

This crunchy Asian Chopped Salad is an easy way to get your veggies in! The recipe is made with cabbage, carrots and edamame and topped with a simple yet flavorful 6-ingredient honey sesame dressing.

Oh how I adore a quick and colorful salad recipe, and this Asian Chopped Salad is just that! 

If you're a fan of meal prepping, you must add this to your list. If I were to go back, I'd include this salad in my life of vegan meal prep ideas because it stays fresh for several days in the fridge. 

This salad is superior to any pre-made salad kit because you can control what goes in it and the quantity of everything. The recipe I've created provides suggestions on what I think is delicious, but feel free to modify to your liking.

Recipe features

• An easy way to add more vegetables to your diet, and ready in about 10 minutes total.
• Topped with a sweet sesame dressing.
• It's both vegan and gluten free.
• Pairs well with almost anything, making it an ideal side dish.

Ingredients

Cabbage - A pre-made cabbage mix works well and helps save time. If you don't want to go that route, use 3 cups of thinly sliced purple or green cabbage. 

Carrots - A bag of shredded carrots (sometimes called "matchstick carrots) work well, or you can thinly slice whole carrots if you prefer.

Edamame - Or substitute snap peas -- either one works! If you're using edamame, opt for shelled edamame.

Green onion - No substitution. 

Almonds - Sliced or slivered almonds add a nice texture to the salad. Salted cashews or peanuts are another great option. If you don't want to add nuts, add 1 sliced red bell pepper instead.

Wonton strips - These add a nice crunch to the salad and again, add to the overall texture and flavor. 

Asian salad dressing - A combination of honey, soy sauce, sesame oil, rice vinegar, grated ginger, and garlic make up the dressing.

Instructions

Step 1: Make the dressing. Add all of the dressing ingredients to a mason jar with a lid. Secure the lid, then shake to combine and set aside. 

Step 2: Assemble the salad. Add the cabbage, carrots, edamame, green onion, almonds, and crispy wonton strips to a large mixing bowl. 

Step 3: Combine. Pour the dressing overtop of the vegetables, then use kitchen tongs to toss until they're coated in the sauce. 

Tips and FAQs

• Wait to add the dressing until you're ready to serve this salad. That way, the vegetables stay crunchy and don't get soggy. If you're meal prepping, store the dressing separately in a small container.

Variations

• Want it to be spicy? Add 1 teaspoon of sriracha to the dressing.
• Want to make it nut-free? Omit the almonds and use 1 thinly sliced red bell pepper instead.
• To bulk up this salad: include baked tofu, romaine lettuce and chopped cucumber and top with sesame seeds and/or chopped cilantro

Can I add meat to this salad? 

Yep! If you want to add more protein, I'd add diced and cooked chicken breast or thighs. Or, for something more flavorful, you could make my honey garlic chicken to add on top. 

What pairs well with chopped salad?

For this particular salad, I say pair it with my honey turmeric chicken, honey soy salmon or these Asian lettuce wraps.

Storage

Refrigerator: Store this salad in an airtight container in the fridge for up to 5 days. Make sure to store the dressing separately so the salad doesn't get soggy.

More veggie-filled recipes

• Fattoush Salad
• Vegan Taco Salad
• Instant Pot Vegetable Soup

More Asian-inspired recipes

• Spicy Cucumber Salad
• Teriyaki Pork Meatballs
• General Tso's Tofu
• Beef Stir Fry 

If you made this recipe, be sure to leave a comment and star rating below. Thanks!