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Fresh Asian chopped salad topped with sesame seeds, cilantro, roasted peanuts, and a tangy homemade soy-sesame dressing.

Asian Chopped Salad Recipe

By Emma Cook
A vibrant, crunchy Asian chopped salad packed with fresh vegetables, herbs, and a tangy sesame dressing. Perfect as a light meal or side dish, with optional protein add-ins like chicken, tofu, or shrimp.
Without Protein: 170.5 calories per serving With Grilled Chicken: 228.25 calories per serving With Pan-Fried Tofu: 218 calories per serving With Cooked Shrimp: 206.5 calories per serving
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Salad
Cuisine asian
Servings 4 servings
Calories 170 kcal

Ingredients
  

Vegetables:

  • 2 cups Napa cabbage finely shredded
  • 1 cup red cabbage finely shredded
  • 1 cucumber thinly sliced
  • 1 large carrot julienned
  • 1 red bell pepper diced
  • 2 green onions thinly sliced

Herbs & Nuts:

  • ¼ cup fresh cilantro chopped
  • 2 tbsp fresh mint chopped (optional)
  • 2 tbsp toasted sesame seeds
  • ¼ cup roasted peanuts or cashews optional for crunch

Dressing:

  • 3 tbsp soy sauce or tamari for gluten-free
  • 2 tbsp rice vinegar
  • 1 tbsp lime juice freshly squeezed
  • 1 tbsp sesame oil toasted for extra flavor
  • 1 tbsp honey or maple syrup for vegan
  • 1 garlic clove minced
  • 1 tsp fresh ginger grated
  • ½ tsp chili flakes adjust to taste

Optional Protein Add-ins:

  • 1 cup grilled chicken sliced
  • 1 cup pan-fried tofu cubed
  • 1 cup cooked shrimp peeled and deveined

Instructions
 

  • In a large bowl, combine the Napa cabbage, red cabbage, cucumber, carrot, bell pepper, and green onions.
  • Add the chopped cilantro, mint (if using), toasted sesame seeds, and nuts for extra crunch.
  • In a separate small bowl, whisk together the soy sauce, rice vinegar, lime juice, sesame oil, honey, garlic, ginger, and chili flakes until well combined.
  • Pour the dressing over the salad and toss well to ensure all ingredients are evenly coated.
  • If adding protein, layer it on top of the salad or toss it in with the vegetables.
  • Let the salad sit for 5-10 minutes to allow the flavors to meld before serving. Enjoy fresh!

Notes

  • For a vegan version, use maple syrup instead of honey and tofu for protein.
  • Keep the dressing separate until ready to serve if prepping ahead to maintain crunch.
  • Adjust chili flakes for more or less spice, based on your preference.
Keyword Asian chopped salad recipe, Easy Asian salad recipe, Healthy Asian salad, Crunchy Asian salad, Asian salad dressing recipe