If you're craving something fresh, crunchy, light, and flavorful, try this Asian Chopped Salad tossed with a zesty sesame dressing. It is a go-to for a quick and delicious plant-based meal or side dish!
We used to buy salad kits for convenience. But, it’s almost as easy, and much more affordable, to make your own from scratch or semi-scratch, giving you a customizable salad with more servings for less money. Why semi-scratch? I use a few convenient packaged ingredients, like shredded cabbage and pre-shredded carrots, to help.
You’ll love this recipe because it’s quick, easy, and delicious. The combination of crunchy veggies, and a zesty sesame dressing makes it a deliciously satisfying meal or side dish. Plus, it’s vegan, easily customizable, budget-friendly, and perfect for meal prep, ensuring you get a tasty, nutritious meal without the hassle.
If you want other vegan salad options, try Buffalo Cauliflower Salad, Asian Cucumber Salad, Thai Peanut Noodle Salad, and Vegan Greek Pasta Salad.
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Recipe Ingredients
To make this big, crunchy salad, you’ll need the following ingredients. You can use any amount you like for each ingredient. See the recipe card for suggested quantities.
Ingredient Notes
- Cabbage - If you purchase a bag of mixed cabbage, use it the same day or the next day. It goes bad fast. If you see any humidity in the bag, stay clear and reach for the ones in the back.
- Napa Cabbage - I like including this cabbage in my Asian salads. It is mild, tender, and slightly sweet with a crisp texture, making it perfect for Asian chopped salads. Its delicate crunch and ability to absorb flavors from the dressing enhances the overall freshness and taste of the salad. I love it so much that I sometimes stick to just Napa cabbage and skip the other greens.
- Asian Sesame Dressing - I’ve included my favorite Asian sesame dressing in the recipe card, doubled up to perfectly coat this crunchy large salad.
How To Make Asian Chopped Salad
This is a simple, dump-and-mix meal. Just chop a few veggies, toss them with the dressing, and dig in! It's best served fresh.
Chop all the ingredients, then combine everything in a large bowl. Top it with the sesame dressing, nuts, and crispy noodles. This salad is best enjoyed cold or at room temperature.
Recipe Tips
- The cabbage from the bag is pretty hard so I like to soften it by adding about 1 teaspoon of salt and massaging it for a minute. Let it sit to soften further for about 15 minutes. If it's too salty or you want to reduce the sodium, rinse it before adding the other ingredients.
- A pre-shredded cabbage mix saves time and adds a great crunch to the salad. However, you can leave it out and just use the napa cabbage or substitute it with romaine lettuce or other cabbage.
- This salad is perfect for meal prep. If stored in the fridge, add the dressing just before serving to keep the veggies crisp.
- Add some grilled tofu or tempeh for a protein boost if desired.
Note on Bags of Shredded Cabbage
When purchasing bags of cabbage, I suggest using them on the same day or, at most, the next day. They go bad pretty quickly, so check the bag for any humidity.
Serving Suggestions
- Main Dish: Serve the salad as a light, refreshing main course by adding grilled tofu, tempeh, or crispy chickpeas for protein.
- Side Dish: Pair it with your favorite Asian-inspired entree, such as stir-fried vegetables, miso soup, gochujang noodles, or a bowl of fried rice.
- Wrap Filling: Use the salad as a crunchy filling for rice paper rolls for a fun, hand-held meal like in these Vegan Summer Rolls.
- Topped with Noodles: Serve over a bed of cold soba or rice noodles for a heartier meal with added texture.
- Picnic or Potluck: This salad travels well and is a great addition to any picnic, potluck, or barbecue spread.
Storage
- Storage: Any leftover Asian chopped salad should be stored in an airtight container in the refrigerator. It will stay fresh for about a day or two - cabbage and cucumbers don't keep well after cutting. To maintain a crispy texture, keep the dressing separate and add it just before serving. If the salad is already dressed, consider storing any crunchy toppings (like nuts or wonton strips) separately to keep them from getting soggy.
- Freshen up the Salad: If the salad has been stored for a day or two, you can freshen it up by adding a little more dressing, a squeeze of lime juice, or tossing in some fresh herbs or crunchy toppings just before serving.
Additions and Variations
- Tofu or Tempeh adds a hearty, plant-based protein. Try Everything Bagel Crispy Tofu or Smoked Tofu for great additions.
- These Roasted Chickpea Croutons are a delicious addition.
- Adding pineapple, mandarin oranges, papaya, or mango gives a great flavor contrast.
- Add mint, Thai basil, or cilantro for a herby touch.
Frequently Asked Questions
You can prep the salad ingredients in advance and store them in the fridge. To maintain a crispy texture, add the dressing and crunchy noodles or wontons just before serving. But, if you prefer a softer cabbage texture, let the dressing sit for about 30 minutes in the salad, then enjoy.
If you don’t have Napa cabbage, you can substitute with regular green cabbage, romaine lettuce, or a mix of both for a similar texture.
More Vegan Salads You'll Love
What did you think?
Got a minute? I'd love for you to dive into the comments and rate this Asian chopped salad. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
PrintRecipe
Asian Chopped Salad With Sesame Dressing
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
If you're craving something fresh, crunchy, light, and flavorful, try this Asian Cabbage Salad, tossed with a zesty sesame dressing. It is a go-to for a quick and delicious plant-based meal.
Ingredients
- 1 10-12 ounces bag of shredded cabbage mix or ½ head of green or purple cabbage, chopped
- 3-4 cups napa cabbage
- 1 cup carrots, shredded
- 1 red bell pepper or spicy red pepper, diced or julienne
- ½ English cucumber, julienne or cubed
- 1 cup edamame, shelled and cooked
- ½ cup thinly sliced celery
- 4 thinly sliced radishes
- 3 green onions, chopped
- ½ cup slivered almonds, peanuts, or cashews
- ½ cup crispy noodles or wonton strips
Asian Sesame Dressing
- 4 tablespoons sesame oil
- 4 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons maple syrup
- 2 tablespoons peanut butter, unsweetened
- 2 tablespoons toasted sesame seeds
- 2 teaspoons grated ginger
- 2 garlic cloves, minced
- 2 teaspoons sriracha
- 2 teaspoons fresh lime juice
Instructions
- Prepare the Vegetables: Open the bag of pre-shredded cabbage mix and set it aside. Slice the red bell pepper, julienne the cucumber, chop the green onions, celery, radishes, and napa cabbage.
- Make the dressing: Mix all the dressing ingredients in a small bowl.
- Assemble the Salad: In a large mixing bowl, combine the pre-shredded cabbage mix, napa cabbage, bell pepper, cucumber, edamame, celery, radishes, and green onions. Toss everything together with the dressing.
- Garnish and Serve: Sprinkle the salad with nuts, crispy noodles, and salt if desired. Serve immediately.
Notes
If I use a bag of cabbage, I like to soften it by mixing it with a teaspoon of salt and then massaging it for a minute or two. I let it sit for about 15 minutes before mixing the other ingredients.
With that said, if you let the dressing sit with the salad for about 30 minutes, it softens the cabbage as well.
Bags of cabbage tend to spoil quickly, so for the best results, use them the same day or the next day.
I always keep frozen edamame in my freezer for quick salads like this. When I’m ready to use them, I place the edamame in a bowl with some water, microwave them for a minute to thaw, then drain, and they’re ready to go.
For me, the whole idea behind a chopped salad is that you have bite-sized pieces (however, sometimes I like to julienne the peppers and cucumbers for variety). Chop everything small, including the cabbage, or slice it very thinly for the best texture.
Nutritional information is only an estimate.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: salads
- Method: No cook
- Cuisine: Asian
Susan says
This was a big salad! Love it. Thanks for the recipe.
Regi Pearce says
Glad you liked it!
Anonymous says
The sauce makes it. I added a romaine salad head to it and it was a great meal I took to work. I also added some leftover tofu I had.