This Asian Chopped Salad is a favorite in my household, especially in the warmer months. Made with a flavorful, creamy peanut dressing, fresh veggies, and crispy toppings, it will turn any salad hater into a salad lover. Add protein and serve this salad as the main dish, or enjoy it as a side with chicken or fish.
This yummy Asian chopped salad features simple ingredients you likely already have in your pantry, so it’s a great last-minute recipe. The crispy toppings and fresh green onions in this recipe pair deliciously with the sweet and savory flavor of the Asian chopped salad dressing, making this dish a winner.
If you’re still craving an Asian-inspired salad this week, try my Spicy Cucumber Salad.
Table of Contents
Why You’ll Love This Recipe
- Crunchy – Topped with peanuts, wonton strips, and sesame seeds, this yummy Asian chopped salad has a delightfully crunchy texture in every bite.
- Creamy peanut dressing – The Asian salad dressing for this recipe is made with peanut butter which helps give it a smooth consistency.
- Easy – Since you don’t have to cook any elements in this chopped Asian salad recipe, it’s great for any chef’s skill level.
- Versatile – You can easily change the flavors of this Asian chopped salad recipe to your preferences by using your favorite veggies, adding protein, changing up the nuts, etc.
- Great for summery meals – This chopped salad is quite light and refreshing, so it’s a great option for lunches/dinners in the summertime.
Ingredients & Substitutions
Peanut Dressing
Asian Chopped Salad
- Toasted Sesame Oil: Be sure to use dark-colored toasted sesame oil (vs regular sesame oil). It has a much more intense nutty flavor, which works well with this Asian chopped salad.
- Peanuts: You can substitute peanuts for chopped almonds, cashews, or even sunflower seeds. Each of these options will help create a crunchy texture in the salad.
- Edamame: You can typically find shelled edamame in the frozen vegetable section at the grocery store. I usually microwave it according to the package instructions and then cool it to room temperature in the fridge or freezer.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Asian Chopped Salad
Quick Overview
- Create the dressing.
- Chop the veggies.
- Combine ingredients.
Step by Step Instructions
If you’re making the dressing the day before, you’ll need to shake it again before adding it to the salad.
Add the wontons and sesame seeds to the Asian chopped salad last to avoid soggy toppings.
Step 1: In a small jar or airtight container, add the peanut butter, honey, rice vinegar, soy sauce, lime juice, sesame oil, ginger, red chili flakes, and garlic. Shake until all of the dressing ingredients are completely combined. You can also use a small food processor or blender.
Step 2: In a large mixing bowl, add the red cabbage, green cabbage, bell pepper, carrot, cucumber, edamame, green onion, cilantro, and peanuts..
Step 3: Add about two-thirds of the dressing. Toss until well combined. Taste and add more if needed.
Step 4: Top with crispy wontons and sesame seeds.
Recipe Serving Suggestions
Garnish this Asian chopped salad with extra chopped nuts, more fresh cilantro, and crispy chow mein noodles (for extra crunch). I love serving this Asian salad recipe with other Asian-inspired mains. Here are a few ideas:
Expert Tips & Variations
- Use a vegetable slicer. Speed up slicing the veggies for this Asian chopped salad with a veggie slicer. This appliance will also help cut the vegetables into more even pieces.
- Pat veggies dry. There are a few reasons why you’ll want to pat the veggies dry. For one, it helps the leftovers stay fresh for longer. The peanut dressing will also cling to the veggies better if they’re dry.
- Make ahead. This recipe is a great make ahead option. Mix everything beforehand, but add the dressing and toppings right before serving to keep the salad fresh. This means, you can enjoy this salad for lunches during the week as long as you pack the toppings/dressing separately.
Additions & Variations
- Add protein. Make this recipe more filling by turning it into an Asian chopped salad with chicken or tofu. Protein, like grilled chicken, will help keep you full along with the fiber in the veggies.
- Include grains. You can also turn this Asian chopped salad into a main dish by adding grains. This variation will help make the recipe more filling. Rice, couscous, and quinoa all work great with this recipe.
- Use different veggies. If you don’t like the listed veggies, you can always swap them out for your favorites. A few options that work great in this recipe include lettuce, baby bok choy, and sugar snap peas.
- Try other nuts. Instead of peanuts, you can include almonds or cashews to help add crunch to the salad.
- Chop veggies instead of slicing them. If you prefer, you can also chop the veggies instead of slicing them. This can make the salad easier to eat, especially if you include veggies like cabbage or lettuce.
Recipe FAQs
Typically, an Asian chopped salad kit will include a mix of veggies like cabbage, lettuce, and carrots. These Asian chopped salads will also include vinaigrette and toppings like almond slivers and crispy wontons.
A homemade Asian salad will contain many of the same ingredients as a salad kit. However, the homemade version is easier to adjust to your preferences. So, you can include a peanut dressing (like in this recipe), a wider range of veggies, and more crunchy toppings.
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Asian Chopped Salad
Equipment
Ingredients
Peanut Dressing
- 1/4 cup natural peanut butter
- 3 Tablespoons honey
- 2 Tablespoons EACH rice wine vinegar & soy sauce
- 1 lime, juiced
- 1 teaspoon toasted sesame oil*
- 1 Tablespoon finely minced fresh ginger
- 1/4 teaspoon EACH red chili flakes & granulated garlic
Asian Chopped Salad
- 2-3 cups EACH thinly sliced red & green cabbage
- 1 cup EACH thinly sliced bell pepper, carrot, & cucumber
- 1 cup shelled edamame*
- 1/3 cup EACH chopped green onion, cilantro, & salted peanuts*
- crispy wonton strips & sesame seeds, optional for topping
Instructions
- In a small jar or airtight container, add the peanut butter, honey, rice vinegar, soy sauce, lime juice, sesame oil, ginger, red chili flakes, and garlic. Shake until all of the dressing ingredients are completely combined. You can also use a small food processor or blender.1/4 cup natural peanut butter, 3 Tablespoons honey, 2 Tablespoons EACH rice wine vinegar & soy sauce, 1 lime, juiced, 1 teaspoon toasted sesame oil*, 1 Tablespoon finely minced fresh ginger, 1/4 teaspoon EACH red chili flakes & granulated garlic
- In a large mixing bowl, add the red cabbage, green cabbage, bell pepper, carrot, cucumber, edamame, green onion, cilantro, and peanuts.2-3 cups EACH thinly sliced red & green cabbage, 1 cup EACH thinly sliced bell pepper, carrot, & cucumber, 1 cup shelled edamame*, 1/3 cup EACH chopped green onion, cilantro, & salted peanuts*
- Add about two-thirds of the dressing. Toss until well combined. Taste and add more if needed.
- Top with crispy wontons and sesame seeds.crispy wonton strips & sesame seeds, optional for topping
Notes
- Toasted Sesame Oil: Be sure to use dark-colored toasted sesame oil (vs regular sesame oil). It has a much more intense nutty flavor, which works well with this Asian chopped salad.
- Peanuts: You can substitute peanuts for chopped almonds, cashews, or even sunflower seeds. Each of these options will help create a crunchy texture in the salad.
- Edamame: You can typically find shelled edamame in the frozen vegetable section at the grocery store. I usually microwave it according to the package instructions and then cool it to room temperature in the fridge or freezer.
- Use a vegetable slicer. Speed up slicing the veggies for this Asian chopped salad with a veggie slicer. This appliance will also help cut the vegetables into more even pieces.
- Pat veggies dry. There are a few reasons why you’ll want to pat the veggies dry. For one, it helps the leftovers stay fresh for longer. The peanut dressing will also cling to the veggies better if they’re dry.
- Make ahead. This recipe is a great make ahead option. Mix everything beforehand, but add the dressing and toppings right before serving to keep the salad fresh. This means, you can enjoy this salad for lunches during the week as long as you pack the toppings/dressing separately.
- Add protein. Make this recipe more filling by turning it into an Asian chopped salad with chicken or tofu. Protein, like grilled chicken, will help keep you full along with the fiber in the veggies.
- Include grains. You can also turn this Asian chopped salad into a main dish by adding grains. This variation will help make the recipe more filling. Rice, couscous, and quinoa all work great with this recipe.
- Use different veggies. If you don’t like the listed veggies, you can always swap them out for your favorites. A few options that work great in this recipe include lettuce, baby bok choy, and sugar snap peas.
- Try other nuts. Instead of peanuts, you can include almonds or cashews to help add crunch to the salad.
- Chop veggies instead of slicing them. If you prefer, you can also chop the veggies instead of slicing them. This can make the salad easier to eat, especially if you include veggies like cabbage or lettuce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yum! This sounds amazing! Will try it this weekend as a side! Thanks for the yummy recipe!
I really love the peanut dressing! This whole sale is refreshing and satisfying!
How we love a great cabbage salad around here. This salad was full of flavor with an Asian twist that we loved. Certainly going to make this more often.