by Olena

Asian Salad

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Olena Osipov
5 from 6 votes

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

Ingredients 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

Ingredients for Asian Salad Dressing

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

  • Olive and toasted sesame oils: 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. 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.

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

How to Make Asian Salad

  • 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.

Variations

  • 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, Store and Make Ahead

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

Asian Salad

Asian Salad {Simple Make Ahead Recipe}

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!
5 from 6 votes
Print Save Rate
Course: Salad
Cuisine: Asian
Prep Time: 20 minutes
Servings: 6 servings
Calories: 174kcal
Author: Olena Osipov

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 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.

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

      • Olive and toasted sesame oils: 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. 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.
      • 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.
      Variations
      • 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!

      Nutrition

      Serving: 1.5cups | Calories: 174kcal | Carbohydrates: 16g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Sodium: 197mg | Potassium: 435mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5929IU | Vitamin C: 49mg | Calcium: 86mg | Iron: 2mg
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      olena osipov in the studio

      Hello and welcome to iFOODreal.

      My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

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