by Olena

Asian Salad

by Olena

5 from 2 reviews

Asian Salad with red cabbage, lettuce, edamame beans, cilantro and easy homemade Asian dressing. It is crunchy, fresh and exotic salad recipe that takes 20 minutes and can be made ahead.

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

Asian Salad

Asian Salad Recipe

Asian salad is perfect any time but especially during winter months. It is fresh, crunchy, filled with vibrant vegetables that are easily accessible. This Asian salad recipe beats any salad kit!

Filled with red cabbage, shelled edamame beans, crunchy peppers and herbs, I like to make Asian salad ahead to last a few days. It is one of the most sturdy salads I know. Super easy Asian dressing ties all veggies together so nicely. And you can literally serve it with anything.

Please meet one of my favorite salads ever!!!

Asian Salad ingredients include red cabbage, carrots, edamame, bell pepper and sesame dressing

Vegetables for Asian Salad

You can use as much or as little of these veggies as you have on hand. Also add your own additions I suggest if you scroll a little bit below.

  • Cabbage: Thinly sliced red, green or even savoy cabbage work.
  • Bell pepper: Red, yellow or orange peppers are sweet. Green pepper would add more bitterness which I equally love. Overall, 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. Often we snack on them. 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 onion 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.

edamame, purple cabbage, carrots, cilantro, bell pepper and lettuce in a glass salad bowl

Asian Salad Dressing

This simple Asian salad dressing is so easy to make with ingredients you have on hand right now:

  • Oil
  • Vinegar
  • Soy sauce
  • Maple syrup
  • Sesame seeds

Fresh minced garlic and ginger are great additions but you can skip either or both. That is in case you want to whip this salad on a whim. Don’t get discouraged if you are missing some ingredients!!! Any fresh ingredients offer lots of flavor and are key to eating healthy and tasty. 🙂

asian salad dressing in a blue bowl

Salad Additions

  • Veggies: Cucumber, bean sprouts, broccoli, cauliflower or zucchini would go well.
  • Noodles like whole wheat spaghetti or any shape pasta. Or make quinoa salad with cooked quinoa.
  • Chicken: Add leftover chicken breast to make chopped salad.
  • Shrimp: Leftover grilled shrimp or frozen cooked shrimp that has been thawed works.
  • Beef: Got leftover steak? Thinly slice it, toss it in salad and OMG I can only imagine how good your lunch will be!

Asian Salad in glass bowl with spoons

How to Serve, Make Ahead and Store

So remember how I said Asian salad goes with anything? It does. But because its flavor profile is very prominent, you want to pair it with more “plain” sides and proteins.

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

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.

More Make Ahead Salad Recipes

Asian Salad Recipe

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Asian Salad

5 from 2 reviews

Asian Salad with red cabbage, lettuce, edamame beans, cilantro and easy homemade dressing. It is crunchy, fresh and exotic salad recipe that takes 20 minutes and can be made ahead. It literally goes with everything!

  • Author: Olena of ifoodreal.com
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: No Cook
  • Cuisine: Asian
Scale

Ingredients

  • 2 cups iceberg or Romaine lettuce, chopped
  • 2 cups red cabbage, thinly sliced
  • 1 red, yellow or orange bell pepper, thinly sliced
  • 1 cup carrots, shredded or julienned
  • 2 green onions, thinly sliced
  • 2 tablespoons 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

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

Store: You can store salad leftovers for up to 48 hours without salad becoming soggy.

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.

Notes

  • 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.
  • This salad is highly customizable and can be made with less or more veggies listed.
  • You can also add cucumber, bean sprouts, broccoli, cauliflower or zucchini.
  • Add cooked noodles like whole wheat spaghetti or any shape pasta. Or make quinoa salad with cooked quinoa.
  • Add leftover chicken breast to make chicken chopped salad.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

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  1. Great salad ! Very nice dressing! Enjoyed leftovers the next day as the flavours were even better tasting! I added some raw sweet potato too!

    Will be making this one again and again 🙂 great for dinner party make ahead.

  2. Made this for lunch yesterday and it was well received by all. My 9 year old said it tasted like the top of the Thai Chicken Pizza at CPK. Will make again. Thanks for the great recipes…..glad to have found your site!

  3. I made this for some of my family, and it was loved by all.
    When the kids ask for the recipe, you know it was good.

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