asian chopped salad

Asian Chopped Salad is a bowl of crunchy, delicious goodness. It’s not only vibrant and healthy, it has a sweet and savory flavor that is irresistible. The easy homemade Asian dressing brings everything together.

Asian Chopped Salad Recipe

white cabbage (thinly sliced)

red cabbage (thinly sliced)

red bell pepper

carrot

sugar snap peas (chopped)

green onions (chopped)

cilantro (chopped)

sesame seeds

cashews (toasted and chopped)

crispy chow mein noodles (or wontons)

tbsp sesame oil

tbsp rice vinegar

tbsp honey

lime juice

ginger

tsp black pepper

Roast cashews on a preheated skillet until golden brown. Let them cool down completely. Chop them into small pieces.

Wash and prepare all the vegetables and arrange them in a large bowl.

Sprinkle the salad with chopped cilantro, sesame seeds, noodles and cashews.

For the Asian salad dressing, combine the ingredients together in a jar and shake well.

Pour the dressing over the salad before serving and toss to combine. Season with salt and pepper to taste.

Asian chopped salad is a delicious and colorful salad, loaded with refreshing crisp vegetables, plant-based protein, and a homemade creamy sesame dressing.

Asian Chopped Salad

head romaine lettuce, sliced

purple cabbage, shredded

yellow bell pepper, sliced

1 carrot, shredded

cup extra firm tofu, cut into 1/2-inch cubes

edamame,

fresh cilantro, finely chopped (for garnish)

white sesame seeds (for garnish)

creamy sesame dressing

In a large mixing bowl or serving dish, combine lettuce, cabbage, bell pepper, carrot, tofu, and edamame. Pour creamy sesame dressing on top. Toss to combine.

Serve immediately with cilantro and sesame seeds on top.

These Asian Chopped Salads with Chickpeas are perfect for a healthy and filling meal prep lunch!

Chopped Asian Salad with Chickpeas [Meal Prep]

Romaine lettuce

Napa cabbage or savoy cabbage

cabbage

carrots

red bell pepper, chopped

cilantro leaves

Green onions, or scallions

chickpeas

almonds,

peanut butter, room temperature

water

garlic, grated

tamari, or soy sauce

rice wine vinegar

maple syrup

salt

Sriracha,

Add all chopped vegetables into a large bowl and mix together.

Add all peanut sauce ingredients to a jar and mix until creamy.

Place a large pan over medium heat and add sliced almonds.  Cook, stirring often, until starting to brown and smell good.

If making for meal prep, separate the salad and chickpeas into four equal portions in food safe containers.  Then place the dressing and almonds into small containers.  Store in the refrigerator until ready to eat, 4-5 days.

A fresh and flavorful Asian-inspired salad with easy sesame vinaigrette! Such beautiful colors and a great make-ahead dish.

Asian-Style Chopped Salad with Sesame Vinaigrette

romaine lettuce

purple cabbage

snow peas

onions

cilantro

rice vinegar (I use unseasoned)

Tbsp. toasted sesame oil

Tbsp. tamari (or soy sauce)

Tbsp. maple syrup

Tbsp. sesame seeds

garlic ginger

Chop romaine and cabbage. Place in a large bowl.

Slice snow peas and green onions. Dice bell pepper, slice carrots, and roughly chop cilantro. Add to bowl.

Make the dressing: In a small bowl whisk together all dressing ingredients.

Pour over salad and toss to combine.

Top with additional sesame seeds if desired. (Or slivered almonds for crunch.)

Amazing recipe. Just love it. Thanks so much.

Made this the other night for dinner. It was unseasonably warm so it was perfect! We grilled a tuna steak that I sliced and put on top. Delicious!! I did add some grated ginger and a pinch of garlic powder to the dressing - great flavor! I’ll definitely be making this again. Thank you!!

Made this for dinner last night to go with an Asian inspired vegan soup and it was a hit! Dressing had lots of flavor and was amazing over all the fresh salad veggies. This will definitely be added to our dinner rotation.

Just made this. Added 2 teas tahini. Very nice light salad vinaigrette.

Made this with your peanut sauce and it was fantastic! Just thinned out the sauce with water like was recommended. Really great flavors and colors.

Thanks Kaitlin! I actually added some more vinegar and sweetness to the dressing and seemed to do the trick. Thanks for the recipe.

Mediocre salad. I wish the dressing had more to it. Pretty bland overall and felt like rabbit food.

This is delicious! Definitely needs something crunchy. We topped ours with wonton strips since I don’t really like almonds.

Asian Chopped Salad Recipe with gluten-free crispy chow mein noodles is a bowl of crunchy deliciousness for the perfect healthy salad!

Asian Chopped Salad Recipe with Crispy Chow Mein Noodles

tbsp white sesame seeds

tbsp Paleo mayonnaise

rice vinegar

tbsp coconut aminos

sesame oil

tsp tahini

baby bok choy (chopped, rinsed, and drained)

Julienned carrots

olive oil

gluten-free chow mein noodles

almonds

Takii’s shiitake mushroom powder (or Coarse sea salt, to taste)

Dressing

Follow this recipe (https://iheartumami.com/creamy-roasted-sesame-dressing) instructions. Set the dressing aside and ready to use.

For the sesame dressing:

Chop

Dice the bok choy to smaller bite sizes. Rinse and drain well.

Julienne the carrots. Add the bok choy and carrots to a large mixing bowl.

Saute

Warm-up a medium-size skillet, add the olive oil. Add the chow mein noodles and almonds. Gently toss over low heat for about 5 minutes or until you can smell a light roasted almond aroma. Take care not to burn the nuts. Season with 2 small pinch of salt or the mushroom seasoning.

For the chopped salad:

Toss

Toss the veggies with the dressing. Season with salt to taste. Right before serving, sprinkle-in the noodles and almonds. Toss the whole salad bowl again and divide it into individual serving bowls/plates. Enjoy it right away!

To Serve:

Excellent recipe, and much healthier than the sugar-forward (but admittedly tasty) version. Only changes were the following: swapped in regular mayo, added finely chopped green onions, swapped in olive oil, added some chopped yellow pepper, and I grated my carrots because I'm lazy. Completely forgot to add the tahini, yet I'll try it next time. Many thanks!

This hand down one of my favorite salad recipes. It’s so fresh and crunchy, and adaptable.

Super easy and soooo delicious!! Even my picky husband went back for seconds!
It’s easy to measure &amp; save half the recipe if you’re only feeding two people. I stored half the bok choy mix in a bag in the fridge along with half the dressing in a jar. Measured out the almonds &amp; crispy noodles to heat up right before I serve it again. 

The combo of greens, crispy noodles, toasted nuts and tangy dressing can't be beat. Even my 6 year old devoured this meal! I served this with some oven baked spring rolls (not Paleo) on the side. Delish!

I love a good salad, and this is the best! The crispy noodles and all of the delicious flavors make it such a treat!

Amazing, love that noodle and almond crunch . . plus the dressing, so good.

So delicious and satisfying! I love the crispy noodles!

Thanks so much for this recipe! I had no idea the crispy noodles had such good ingredients. We love this fun dinner and the amazing dressing!

Those gluten-free crisps noodles you got look very interesting.  This is a great salad idea, goes well with just about anything!  I can't wait to try it. 

So flavorful and refreshing! Love the crunch from the almonds.

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Asian Chopped Salad Recipe

Asian Chopped Salad

Chopped Asian Salad with Chickpeas ...

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Top 5 asian chopped salad recipes from across the web

The most viewed asian chopped salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Asian Chopped Salad Recipe

Asian Chopped Salad

Chopped Asian Salad with Chickpeas ...

Asian-Style Chopped Salad with Sesa...

Asian Chopped Salad Recipe with Cri...

The most viewed asian chopped salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine