Chopped Asian Salad with Sesame Ginger Dressing
- Kylee Melo, RD, RDN
- 20 hours ago
- 4 min read
Fresh, crunchy, colorful, and loaded with flavor, this Chopped Asian Salad is the kind of salad you’ll actually look forward to eating.
Crisp green and red cabbage, shredded carrots, protein-rich edamame, green onions, cilantro, and toasted nuts are tossed with a simple homemade sesame ginger dressing. It’s light and refreshing but still satisfying enough for lunch or dinner.
The best part? Everything can be chopped ahead of time, making this an easy option for meal prep, work lunches, or a quick side dish during a busy week.
Serves: 6
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Ingredients
For the Salad
3 cups finely chopped green cabbage
2 cups finely chopped red cabbage
1 cup shredded carrots
1 cup shelled edamame, cooked and cooled
1/2 cup thinly sliced green onions
1/2 cup chopped fresh cilantro
1/2 cup chopped roasted peanuts or cashews
2 tablespoons toasted sesame seeds
Sesame Ginger Dressing
3 tablespoons low-sodium soy sauce or tamari
2 tablespoons rice vinegar
1 tablespoon pure maple syrup
1 tablespoon toasted sesame oil
1 tablespoon fresh lime juice
2 teaspoons freshly grated ginger
1 garlic clove, finely minced
1 teaspoon sesame seeds
Instructions
1. Prepare the vegetables
Finely chop the green and red cabbage and place them in a large serving bowl. Add the shredded carrots, edamame, green onions, and cilantro.
2. Make the sesame ginger dressing
In a small bowl or jar, combine the soy sauce, rice vinegar, maple syrup, toasted sesame oil, lime juice, ginger, garlic, and sesame seeds.
Whisk well, or cover the jar and shake until completely combined.
3. Toss the salad
Pour the dressing over the chopped vegetables and toss until everything is evenly coated.
4. Add the crunch
Just before serving, add the chopped peanuts or cashews and toasted sesame seeds. Toss gently once more.
5. Serve
Serve immediately for maximum crunch, or refrigerate for about 20 to 30 minutes before serving to allow the flavors to come together.
Make It a Complete Meal
This salad already gets a nice boost of plant-based protein from the edamame, but you can easily turn it into a more substantial meal.
Try adding crispy baked tofu, braised tofu, or tempeh, or serve it alongside steamed rice or your favorite Asian-inspired entrée.
For an even heartier salad, add about 1 cup of cooked and cooled brown rice or quinoa.
Helpful Tips
Keep it crunchy: If you're meal prepping, store the dressing separately and toss it with the salad just before eating.
Save time: Use pre-shredded cabbage and carrots when you need a quick weeknight meal.
Make it gluten-free: Use certified gluten-free tamari instead of soy sauce.
Make it nut-free: Leave out the peanuts or cashews and add extra toasted sesame seeds for crunch.
Add a little sweetness: Mandarin oranges or thinly sliced mango pair beautifully with the sesame ginger dressing.
Why You'll Love This Chopped Asian Salad
Cabbage makes a wonderful base for meal-prep salads because it stays crisp much longer than delicate leafy greens. It also provides fiber and vitamin C, while edamame adds plant-based protein, fiber, iron, and other important nutrients.
Carrots bring natural sweetness and color, and sesame seeds and nuts add satisfying texture and healthy unsaturated fats.
Together, they make a colorful, vegetable-packed salad that's simple enough for everyday meals but flavorful enough to serve alongside your favorite Asian-inspired dishes.
Nutrition Facts
Serving Size: 1/6 of recipeServings: 6
Nutrition | Amount Per Serving |
Calories | 190 |
Total Fat | 11 g |
Saturated Fat | 1.5 g |
Sodium | 390 mg |
Total Carbohydrate | 17 g |
Dietary Fiber | 6 g |
Total Sugars | 7 g |
Protein | 9 g |
Nutrition information is an estimate and may vary depending on the specific ingredients and brands used.
Serving Ideas
Serve this chopped Asian salad as a fresh side with General Tso Tofu, Orange Tofu, Pad See Ew, fried rice, fresh spring rolls, or vegetable dumplings.
It also makes a great make-ahead lunch. Simply portion the chopped salad into containers, keep the dressing separate, and toss everything together when you're ready to eat.
Storage
Store the undressed salad in an airtight container in the refrigerator for up to 4 days.
For the best texture, keep the dressing and nuts separate until you're ready to serve. The sesame ginger dressing can be refrigerated in a sealed jar for up to 5 days. Shake well before using.
Chopped Asian Salad FAQs
Can I make this salad ahead of time?
Yes. In fact, cabbage makes this an excellent meal-prep salad because it holds its texture well. Chop the vegetables ahead of time and store the dressing separately until you're ready to serve.
Can I make it gluten-free?
Yes. Simply replace the soy sauce with certified gluten-free tamari.
What can I use instead of edamame?
If you don't want to use edamame, try crispy tofu or another plant-based protein you enjoy.
Can I leave out the nuts?
Absolutely. Leave out the peanuts or cashews and add a little extra toasted sesame seed for crunch.
Fresh, Crunchy & Easy
This Chopped Asian Salad with Sesame Ginger Dressing proves that a simple salad doesn't have to be boring. It's crisp, colorful, packed with vegetables, and finished with a savory-sweet dressing that brings everything together.
Whether you serve it as a quick lunch, meal-prep option, or colorful side dish, it's an easy recipe worth keeping in your regular rotation.
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