Crunchy Asian Chopped Salad

 

A vibrant, high-protein salad featuring a blend of colorful cabbages, edamame, and a zesty homemade sesame-ginger dressing.

Prep time: 20 minutes

Cook time: 5 minutes (toasting nuts)

Servings: 4-6

Ingredients

The Salad Base

Cabbage: 3 cups green cabbage + 2 cups red cabbage (finely shredded)

Lettuce: 2 cups Romaine heart (chopped)

Carrots: 1 cup shredded or julienned

Bell Pepper: 1 red bell pepper (thinly sliced)

Edamame: 1 cup shelled edamame (thawed from frozen)

Green Onions: 4 stalks (thinly sliced)

Cilantro: ½ cup chopped fresh cilantro

The Crunch (Toppings)

Almonds: ½ cup slivered or sliced almonds (toasted)

Sesame Seeds: 1 tbsp toasted sesame seeds (black or white)

Optional: Fried wonton strips or crispy chow mein noodles

Sesame-Ginger Dressing

Oil: ¼ cup neutral oil (avocado or light olive oil)

Vinegar: 3 tbsp rice vinegar (unseasoned)

Sesame Oil: 1 tbsp toasted sesame oil

Soy Sauce: 2 tbsp low-sodium soy sauce (or tamari for gluten-free)

Sweetener: 1-2 tbsp honey or maple syrup

Aromatics: 1 tsp fresh ginger (grated) + 1 clove garlic (minced)

Optional Kick: ½ tsp Sriracha or red pepper flakes

Instructions

1. Toast the Nuts

Place the slivered almonds in a small skillet over medium-low heat. Shake frequently until they are golden brown and fragrant (about 3–5 minutes). Remove immediately from the pan to prevent burning and let them cool.

2. Prepare the Dressing

In a small bowl or mason jar, whisk together the oil, rice vinegar, sesame oil, soy sauce, sweetener, grated ginger, and minced garlic. Taste and add Sriracha if you prefer a little heat. Set aside to let the flavors "marry."

3. Chop the Vegetables

Finely shred the cabbages and chop the romaine. Ensure the carrots and bell peppers are cut into small, bite-sized strips so every forkful has a bit of everything.

4. Assemble

In a large mixing bowl, combine the cabbages, romaine, carrots, bell pepper, thawed edamame, green onions, and cilantro.

5. Toss and Serve

Drizzle the dressing over the salad and toss well with tongs. Just before serving, top with the toasted almonds, sesame seeds, and wonton strips to ensure they stay perfectly crunchy.

Chef's Tips for Success

Texture Secret: For the best crunch, refrigerate the chopped vegetables for 30 minutes before dressing. The cold makes the cabbage and peppers extra crisp.

Protein Boost: Add grilled chicken breast, seared shrimp, or crispy baked tofu to turn this into a hearty main course.

Meal Prep: Cabbage-based salads are sturdy! You can prep the vegetables and dressing 3-4 days in advance. Store the dressing, nuts, and wonton strips separately and combine only when ready to eat.

Ginger Hack: Keep your ginger root in the freezer. It is much easier to grate using a microplane while frozen, and you don't even need to peel it first!