- What Goes in Asian Salad?
- How to Make an Asian Salad
- How Do You Make Asian Salad Dressing?
- Can this Salad be Made Ahead?
- Other Variations of the Salad
- Common Questions
- Your New Salad Obsession
Let’s be honest, prepping a good asian salad recipe always sounds easier than it is, especially when you’re staring at a bag of wilted lettuce you forgot in the fridge. Maybe you want something fresh and crunchy. But, uh, not another boring green salad that tastes like lawn trimmings. Trust me, this one’ll actually get you excited about vegetables. You’ll learn exactly what goes in, the best sesame dressing, plus some sneaky make-ahead moves (and yes, plenty of fun twisty options). Basically, this is the chopped salad you’ll want to eat for lunch and, hilariously, for breakfast.
What Goes in Asian Salad?
So, here’s the deal. You need a big ol’ bowl, a cutting board, and the guts to chop a heap of colorful, crunchy veggies. Start with shredded cabbage. Napa works nice, but honestly I’ve used boring green cabbage too. Toss in matchstick carrots (don’t be too precise, no one cares). Sliced bell pepper brings a hit of sweetness. Edamame? Absolutely, if you want it heartier. Don’t forget chopped cilantro for a pow of flavor, plus chopped green onions for zing. Oh, and a handful of crispy wonton strips or roasted peanuts at the end. That makes it extra irresistible, pinky promise.
This isn’t a salad that hides. It’s all about bright colors and a satisfying noisy crunch. If you want to throw in a handful of snap peas or radishes, I say go for it. No law against improvising. Here’s something wild, even a shred of purple cabbage gives it serious party-vibe energy.
I tried this asian salad recipe with my family and it’s the first time my son asked for seconds on something green. Even my picky husband went for a third scoop. – Julie from Denver
How to Make an Asian Salad
Alright, no fancy tricks. Grab a large bowl. Dump in your chopped cabbage first so it’s the sturdy base. Add those crunchy carrots, a good toss of bell pepper, a little edamame, handfuls of herbs and onion. Stir it up so every bite gets a fair shake of color.
Once your veggies are mingling, wait on the crispy add-ins until the end. Mixing too early? You’ll get limp tortilla sadness. Pour on that bright zesty sesame dressing (we’ll get to that magic in a sec). Toss well, like you mean it. I use my hands, not gonna lie. If you’re adding chopped chicken, tofu, or even cold noodles, just work them in at this stage. Clean up later.
Stand back and admire your chop-shop. It should look like something out of a travel magazine and smell like a lunch date at your favorite spot.
How Do You Make Asian Salad Dressing?
Maybe you’ve bought boring bottled stuff that tastes suspiciously like pancake syrup. No shade, but you deserve better. Here’s what makes this one shine: toasted sesame oil is the hero. Grab a jar and sniff it, you’ll see. Whisk it with some rice vinegar for a bite, a squirt of soy sauce for salt, and a tiny touch of honey or even maple syrup if you’re out. Little garlic goes a long way, and a dab of fresh grated ginger if you’re feeling show-offy.
Final step: taste, taste, taste. If you like it tangier, splash in more vinegar. More sweet? Add a bit more honey. I usually double the batch because somehow, family members will dip everything in it (chips, cucumbers, their fingers). Plus, it keeps in the fridge for days.
No joke, the zesty sesame dressing turns this asian salad recipe from ‘meh’ to full-on five-star restaurant energy.
Can this Salad be Made Ahead?
Oh, heck yes. Actually, it gets even better when you let the flavors marry a bit. The trick is don’t dress it early or it turns into a pile of sadness. Here’s what I do for meal prep:
- Chop all veggies (cabbage, carrots, etc) and store together in a container
- Keep crispy toppings in a zip bag—away from wet stuff
- Make the sesame dressing in a jar and stash it in the fridge
- Assemble and toss everything just before serving, otherwise the crunch goes out the window
Perfect for work lunches, lazy dinners, or bringing to a barbecue when you wanna impress but also barely try.
Other Variations of the Salad
Here’s where you get wild. Sometimes, I bulk it up with shredded rotisserie chicken or some leftover steak. Going meatless? Toss in marinated tofu cubes or a mess of chickpeas. You can even swap the cabbage for kale if you want more hipster cred, or just use up whatever is floundering in your veggie drawer.
Fruits? Oh yeah. A handful of mandarin oranges or thin-sliced mango will make you look like a pro. Nuts: Cashews, peanuts, or even almond slivers. Don’t forget sesame seeds. I’ve even seen people crumble ramen noodles (uncooked, I know, but try it). So honestly, the sky’s the limit if you follow your cravings and fridge luck.
I switched in broccoli slaw and added grilled shrimp—knocked everyone’s socks off. Can’t wait to make it picnic style next time!
Common Questions
Do I have to use both green and purple cabbage?
Absolutely not. Use whichever you like. Mixing both just bumps up the wow factor.
Can I make this gluten-free?
Totally. Use gluten-free soy sauce or tamari, and swap out wonton strips for nuts or seeds.
Do kids usually eat this?
If you stick to mild veggies and maybe go a bit lighter on the herbs, most kids (even veggie-averse ones) will eat twice as much as you expect.
What’s the best carb to serve this with?
Honestly, sometimes just a scoop of steamed rice or cold noodles on the side works awesome.
How long will the leftover dressing keep?
A week, easy, in the fridge. It might get a little thicker but just give it a shake.
Your New Salad Obsession
So there you go—told you this asian salad recipe would be the fresh upgrade you needed. All you need is a pile of crunchy stuff, that zesty sesame dressing, and a little prep magic. Don’t be scared to riff with what you’ve got on hand (the best salads are rarely the most planned-out ones). Hungry for more ideas? Check out this super-handy guide to Asian salads for extra inspiration. Make it, share it, and hey, maybe you’ll actually start enjoying salads. Try it and tell me your favorite spin—I’m always on the hunt for new combos!
Asian Salad
Ingredients
Method
- In a large bowl, add shredded cabbage as the base.
- Add matchstick carrots, sliced bell pepper, edamame, chopped cilantro, and green onions.
- Toss the ingredients gently to combine.
- Don't add crispy toppings yet to keep them crunchy.
- In a separate bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, garlic, and ginger.
- Taste the dressing and adjust vinegar or sweetener as desired.
- Pour the dressing over the salad just before serving.
- Toss well to coat all vegetables.
- Add crispy wonton strips or peanuts on top and serve.