Asian Chopped Salad Recipe

Fresh Asian chopped salad with crunchy cabbage, bell pepper, carrots, sugar snap peas, cashews, and crispy noodles. Tossed in a tangy sesame-ginger dressing, this healthy salad is perfect for lunch, dinner, or meal prep.

Ingredients

For the Salad

• 3 cups white cabbage, thinly sliced
• 3 cups red cabbage, thinly sliced
• 1 medium red bell pepper, cut into thin strips
• 1 medium carrot, julienned
• 1 cup sugar snap peas, chopped
• 3 green onions, chopped
• 1 Tbsp fresh cilantro, chopped
• 1 Tbsp sesame seeds
• 1/2 cup cashews, toasted and chopped
• 1/2 cup crispy chow mein noodles or wontons

For the Dressing

• 4 Tbsp sesame oil
• 4 Tbsp rice vinegar
• 2 Tbsp honey
• 2 Tbsp lime juice
• 2 tsp fresh ginger, peeled and grated
• 1 tsp salt (or to taste)
• 1/2 tsp ground black pepper (or to taste)

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Instructions

Step 1: Prepare the Cashews

1. Toast the cashews in a dry skillet over medium heat until golden brown and fragrant.
2. Let them cool completely, then chop into small pieces.

Step 2: Assemble the Salad

1. Wash and prepare all vegetables.
2. Place the cabbage, bell pepper, carrot, sugar snap peas, and green onions in a large salad bowl.
3. Sprinkle with cilantro, sesame seeds, toasted cashews, and crispy chow mein noodles.

Step 3: Make the Dressing

1. In a jar with a lid, combine sesame oil, rice vinegar, honey, lime juice, ginger, salt, and pepper.
2. Shake well until fully blended.

Step 4: Toss and Serve

1. Pour the dressing over the salad just before serving.
2. Toss gently to combine.
3. Taste and adjust seasoning if needed.

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Why You’ll Love This Recipe

• Fresh, colorful, and full of crunchy textures.
• Packed with nutrient-rich vegetables and healthy fats from cashews.
• Easy to prepare and perfect for meal prep, parties, or weeknight dinners.
• The tangy, sweet, and nutty dressing ties it all together.

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Tips

• Slice vegetables thinly for the best texture.
• Add the dressing right before serving to keep the salad crisp.
• For extra crunch, toast sesame seeds before adding them.
• Use a mandoline for evenly sliced cabbage and carrots.

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Variations and Substitutions

• Protein boost: Add grilled chicken, shrimp, or tofu.
• Nuts: Substitute cashews with almonds or peanuts.
• Greens: Mix in kale, spinach, or romaine lettuce.
• Dressing: Replace honey with maple syrup for a vegan option.

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FAQs

Can I make this salad ahead of time?
Yes, prep the vegetables and dressing separately. Combine just before serving.

How long will leftovers last?
Tossed salad is best eaten the same day, but undressed vegetables keep well for up to 2 days in the fridge.

Can I use bottled dressing?
Yes, but homemade dressing gives the freshest flavor.

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Serving

• Serve as a light lunch, side dish, or starter.
• Perfect with Asian-inspired mains like stir-fry, grilled meats, or rice dishes.
• Great for potlucks and picnics since it’s colorful and easy to transport.

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Suggestions

• Make it a complete meal by topping with edamame, quinoa, or noodles.
• Add chili flakes or sriracha for a spicy kick.
• Double the recipe for large gatherings or meal prep.