Asian  Chopped Salad

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

Iceberg or romaine lettuce Red cabbage Bell pepper Carrots Onions Cilantro Edamame beans Soy Sauce Maple syrup Rice vinegar Olive oil Toasted sesame oil Sessame seeds Garlic Ginger

Ingredients You Need

Make dressing: Combine soy sauce, maple syrup, vinegar, olive oil, sesame oil, sesame seeds, garlic, ginger; whisk and set aside.


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 bowl with veggies, give a whisk to dressing and pour over salad, stir with tongs until well coated.


Serve with baked chicken breast, healthy turkey burgers, turkey meatballs or your favorite grilled protein!



You can store salad leftovers for up to 48 hours. Make ahead by preparing vegetables and dressing then storing separately refrigerated. Combine before serving.

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