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!
For another delicious dish with tons of veggies, try Kung Pao Vegetables.
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.
- 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 enhance 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.
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.
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. See the recipe card for more.
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
- Serve the salad as a light, refreshing main course by adding grilled tofu, tempeh, or crispy chickpeas for protein.
- Pair it with your favorite Asian-inspired entrees, such as Mongolian Tofu, miso soup, gochujang noodles, or a bowl of Vegan Thai Basil Fried Rice.
- Use the salad as a crunchy filling for rice paper rolls for a fun, hand-held meal like in these Vegan Summer Rolls.
- Serve over a bed of cold soba or rice noodles for a heartier meal with added texture.
- This salad travels well and is a great addition to any picnic, potluck, or barbecue spread.
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.
- 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.
Recipe FAQS
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 Asian-Inspired Vegan Recipes
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.
Asian Chopped Salad With Sesame Dressing
Ingredients
- 1 10-12 ounce bag 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 celery thinly sliced
- 4 radishes thinly sliced
- 3 green onions chopped
- ½ cup slivered almonds or 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 cloves garlic 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.
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.