20 Minute Crunchy Asian Chopped Salad

20 Minute crunchy Asian Chopped Salad Recipe with colorful red cabbage, lettuce, edamame beans, cilantro and easy Asian salad dressing. A crunchy, fresh, and flavorful salad recipe ready so fast!

It literally goes with everything! We served salad with Instant Pot ribs but baked honey garlic chicken would pair nicely as well.

Chopped Asian salad is filled with fresh, crunchy, and vibrant vegetables that are easily accessible year round. It’s healthier and tastes better than any salad kit!

Filled with red cabbage, shelled edamame beans, crunchy peppers and herbs, I like to make this Asian salad ahead to last a few days. It is one of the most sturdy healthy salad recipes I know.

Super easy Asian salad dressing ties all veggies together so nicely. And you can literally serve it with anything from turkey burger recipe in the summer to baked chicken breast in the winter.

Please meet one of my favorite salads ever!

Ingredients in Crunchy Asian Salad

You can use as much or as little of these veggies as you have on hand for this chopped salad recipe. Also add your own crunchy additions, see my favorites below!

• Cabbage: Thinly sliced red, green or even napa cabbage or savoy cabbage work.
• Bell pepper: Red bell pepper, yellow or orange peppers are sweet. Green pepper would add more bitterness which I equally love. Peppers contribute to the crunch factor.
• Edamame beans: Edamame are soy beans. I buy them shelled in a bag in frozen section of most supermarkets. If available, I choose organic. Kids love edamame which are high in protein, fiber and antioxidants. You can eat edamame raw. I give instructions in the recipe how to thaw them.
• Lettuce: Iceberg or romaine lettuce make salad lighter, more tender and bulky. If you use only cabbage, Asian salad comes out more like a slaw. I prefer to buy any thin leafy greens organic because they are sprayed and absorb pesticides heavily.
• Green onions and cilantro: I love to add lots of herbs because they are a nutrition powerhouse we can’t just eat on their own. You can skip either or both, or add less.

Healthy Asian Salad Dressing

A simple homemade salad dressing with sesame seeds is so easy to make!

• Toasted sesame oil: It is important to use toasted sesame oil because that is what makes the dressing. Pay attention to label because there are many non toasted brands on the shelves.
• Olive oil: Extra virgin olive oil is the most raw, unprocessed and nutritious oil choice for a salad dressing.
• Rice vinegar: It is the most authentic Asian vinegar. But white vinegar or lemon juice are good substitutions.
• Soy sauce: I use Bragg’s liquid aminos, they have same amount of sodium as regular soy sauce. Low sodium soy sauce or coconut aminos will work.
• Maple syrup: Dissolves better than honey in a dressing but liquid honey will work. If it solidifies, warm up in a microwave quickly.
• Sesame seeds: Black or white, toasted or raw. Using toasted sesame oil eliminates the need to use toasted sesame seeds.
• Fresh minced garlic and ginger: Great additions but you can skip either or both. That is in case you want to whip this salad on a whim.

How to Make Asian Chopped Salad

Don’t get discouraged if you are missing some ingredients! Any fresh ingredient offers lots of flavor and are key to eating healthy and tasty. 🙂

• Make dressing: Combine soy sauce, maple syrup, vinegar, olive oil, sesame oil, sesame seeds, garlic, ginger; whisk and set aside. Prepping dressing first allows its ingredients “to marry each other” while you are making salad. More flavor!
• Thaw edamame: Place frozen shelled edamame in a bowl with warm water and let it thaw while you are chopping vegetables. Then drain.
• Chop veggies: Slice lettuce, cabbage, bell pepper, carrots, onion and cilantro; place in a large salad bowl for serving.
• Combine everything: Add drained edamame to the bowl with veggies, give a whisk to the dressing and then pour over, stir salad with tongs until well coated.

Favorite Additions and Variations

• Veggies: Cucumber, bean sprouts, broccoli, cauliflower or zucchini would go well.
• Kale: Use kale for your greens of choice, and it becomes similar to massaged kale salad.
• Dressing: Swap the dressing for a peanut dressing, just thin out this peanut sauce slightly or try Japanese carrot ginger dressing!
• Noodles like whole wheat spaghetti or any shape pasta.
• Chicken: Add leftover of your favorite chicken breast recipe or try healthy orange chicken for some major flavor!
• Shrimp: Leftover grilled shrimp skewers or frozen cooked shrimp that has been thawed works.
• Beef: Got leftover carne asada steak? Thinly slice it, toss it in salad and OMG I can only imagine how good your lunch will be!

Can This Salad Be Made Ahead?

Yes! Refrigerate bowl with veggies covered for up to 2 days. Salad dressing can be made for up to 7 days in advance and refrigerated. Combine everything before serving.

Meal prep this salad with Instant Pot whole chicken for healthy lunch ideas.

How to Store Leftovers?

You can store salad leftovers for up to 48 hours without salad becoming soggy. One of many reasons I love this salad!

More Salad Recipes to Try

• Thai cucumber salad
• Mango slaw
• Savoy cabbage slaw
• Healthy broccoli salad
• Thai chicken salad
• Lettuce salad
• Mixed greens salad

Browse over 50 of my favorite healthy salad recipes!

20 Minute Crunchy Asian Chopped Salad Recipe

Crunchy Asian Chopped Salad Recipe with colorful red cabbage, lettuce, edamame beans, cilantro and easy homemade Asian salad dressing.

5 from 16 votes

Servings 6 servings

Calories 174

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Total Time 20 minutes minutes

Print Recipe Save RecipeSaved Recipe Rate Recipe

Equipment

• Glass bowls
• Measuring tools
• Measuring cups

Ingredients  

1x2x3x

• ▢ 2 cups iceberg or Romaine lettuce chopped
• ▢ 2 cups red cabbage thinly sliced
• ▢ 1 large red, yellow or orange bell pepper thinly sliced
• ▢ 1 cup carrots shredded or julienned
• ▢ 2 green onions chopped
• ▢ 2 tbsp cilantro chopped
• ▢ 1 1/2 cups edamame beans shelled

Asian Salad Dressing:

• ▢ 1 tbsp soy sauce I used Bragg liquid aminos
• ▢ 2 tbsp maple syrup or honey
• ▢ 2 tbsp rice vinegar or lemon juice
• ▢ 2 tbsp olive oil
• ▢ 1 tbsp toasted sesame oil
• ▢ 2 tbsp sesame seeds
• ▢ 1 garlic clove minced
• ▢ 1 tsp ginger minced

Instructions 

• In small bowl, add soy sauce, maple syrup, vinegar, olive oil, sesame oil, sesame seeds, garlic, ginger and whisk with a fork. Set aside.
• In a medium bowl, add frozen edamame, cover with hot water and set aside.
• In a large salad bowl, add lettuce, cabbage, bell pepper, carrots, onion and cilantro. Drain edamame beans and add to the bowl with other veggies. Pour dressing over salad and toss well.
• Serve with baked chicken breast, healthy turkey burgers, or turkey meatballs.

Notes

• Store: You can store salad leftovers for up to 48 hours.
• Make Ahead: Refrigerate bowl with veggies covered for up to 2 days. Salad dressing can be made for up to 7 days in advance and refrigerated. Combine everything before serving.
• Toasted sesame oil: It is important to use toasted sesame oil because that is what makes the dressing.
• Rice vinegar: It is the most authentic Asian vinegar. But white vinegar or lemon juice are good substitutions.
• Soy sauce: Low sodium soy sauce or coconut aminos will work.
• Fresh minced garlic and ginger: Great additions but you can skip either or both.
• Edamame: You can find shelled edamame beans in a bag in frozen section of most supermarkets. If you have fresh edamame, no need to place in hot water.

See recipe post for more tips and FAQs.

Nutrition

Serving: 1.5cups | Calories: 174kcal | Carbohydrates: 16g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Sodium: 197mg | Fiber: 4g | Sugar: 8g

Course: Salad

Cuisine: Asian

Author: Olena Osipov

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