Name: Asian Chopped Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 3 cups white cabbage, thinly sliced; 3 cups red cabbage, thinly sliced; 1 medium red bell pepper, cut into thin strips; 1 medium carrot, julienned; 1 cup sugar snap peas, chopped; 3 green onions, chopped; 1 tbsp cilantro, chopped; 1 tbsp sesame seeds; 1/2 cup cashews, toasted and chopped; 1/2 cup crispy chow mein noodles or wontons; 4 tbsp sesame oil; 4 tbsp rice vinegar; 2 tbsp honey; 2 tbsp lime juice; 2 tsp fresh ginger, peeled and grated; 1 tsp salt (or to taste); 1/2 tsp ground black pepper (or to taste)

I absolutely adore this Asian Chopped Salad Recipe because it perfectly balances crisp textures with vibrant, fresh flavors. Whenever I make it, the mix of crunchy cabbage, snap peas, and toasted cashews paired with a tangy, slightly sweet dressing never fails to brighten up my table. It’s such a refreshing dish that feels like a celebration of fresh, wholesome ingredients, and I love how quickly it comes together for a satisfying, healthy meal or side.

Why You'll Love This Asian Chopped Salad Recipe

What really excites me about this Asian Chopped Salad Recipe is the lively flavor profile it offers. The combination of the nutty toasted cashews and sesame seeds with the zesty lime and ginger dressing gives it such a vibrant punch. The honey adds just the right touch of sweetness to balance the rice vinegar’s tang, making every bite a harmonious blend of tastes that keeps me coming back for more.

Another reason I love this recipe is how wonderfully easy it is to prepare. I often find myself pulling together the ingredients in under 30 minutes, which is perfect for busy weeknights or last-minute gatherings. The prep feels straightforward and even enjoyable—chopping fresh veggies, toasting cashews, and mixing up the dressing. Plus, the texture contrast between the crunchy cabbage, crisp snap peas, and crispy chow mein noodles makes every forkful feel exciting.

This salad is also so versatile in terms of occasions. I’ve served it alongside grilled chicken for casual dinners, brought it to potlucks where it was a big hit, and even enjoyed it during holiday meals as a lighter side dish. What makes it stand out for me is how it feels both a bit exotic thanks to its Asian-inspired ingredients, yet accessible and comforting enough to be a family favorite.

Ingredients You'll Need

The image shows fresh vegetables and small bowls of ingredients on a dark surface. There is a half head of green cabbage on the left, with a small bunch of cilantro below it. Next to the cabbage, a red bell pepper is placed above a half head of purple cabbage in the center. To the right are a clear bowl of green snap peas, a whole bright orange carrot, and three green onions with white tips. In the front row, there are three small clear bowls: one with beige sesame seeds, one with thin crunchy noodle sticks, and one with cashew nuts. The background is a white marbled texture photo taken with an iphone --ar 4:5 --v 7

The ingredients for this salad are wonderfully simple but essential to achieve that perfect balance of taste, texture, and color. Each fresh vegetable adds crispness and vibrancy, while the toasted nuts and crunchy noodles provide a satisfying contrast. The dressing ingredients bring it all together with bright and savory notes that sing.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

White and red cabbage: Both add a great crunch and vibrant color to the salad.
Red bell pepper: Brings a sweet crunch and beautiful brightness.
Carrot: Adds subtle sweetness and a lovely julienne texture.
Sugar snap peas: Provide juicy pops of freshness.
Green onions: Give a mild sharpness and fresh green flavor.
Cilantro: Offers a fragrant herbal note that lifts the whole salad.
Sesame seeds: Toasted for a nutty crunch that’s unmistakably Asian-inspired.
Cashews: Toasted and chopped for a rich, buttery crunch.
Crispy chow mein noodles: Or crunchy wontons, for fun texture contrasts.
Sesame oil: Gives a deep, toasted flavor that’s a signature of Asian cuisine.
Rice vinegar: Adds bright acidity to balance the sweetness and richness.
Honey: Sweetens the dressing gently without overpowering it.
Lime juice: Infuses the salad with refreshing citrus zing.
Fresh ginger: Grated to add warmth and subtle spice.
Salt and black pepper: Season perfectly to taste.

Directions

Step 1: Preheat a skillet over medium heat. Add the cashews and roast them, stirring frequently, until they turn a beautiful golden brown. This will take about 3 to 5 minutes. Once toasted, transfer them to a plate and allow to cool completely before chopping.

Step 2: While the cashews cool, thoroughly wash all the vegetables. Thinly slice the white and red cabbage, cut the red bell pepper into thin strips, julienne the carrot, chop the sugar snap peas, and slice the green onions. This part is relaxing for me because everything looks so fresh and colorful as I prep.

Step 3: Combine all the prepared vegetables in a large mixing bowl. Sprinkle the chopped cilantro, sesame seeds, toasted cashews, and crispy chow mein noodles on top. These layers add amazing texture and flavor contrast.

Step 4: In a jar or small bowl with a lid, mix together the sesame oil, rice vinegar, honey, lime juice, fresh grated ginger, salt, and black pepper. Shake or whisk vigorously until fully combined. This bright, tangy dressing really brings the salad to life.

Step 5: Pour the dressing over the salad just before serving. Toss everything gently to make sure each bite is coated in that delicious dressing. Taste and adjust seasoning with more salt or pepper if needed. Then dig in and enjoy!

Servings and Timing

This Asian Chopped Salad Recipe serves six generous portions, making it perfect for a family dinner or to share at gatherings. Prep time is impressively quick—about 15 to 20 minutes—since most ingredients are raw and just need chopping, while toasting the cashews takes an additional 5 minutes. The total time from start to finish is roughly 30 minutes, so it’s ideal when you need something fresh and vibrant in a snap. There’s no cooking beyond toasting the nuts, and no resting time is necessary, so you can serve it immediately after mixing.

How to Serve This Asian Chopped Salad Recipe

A large white bowl filled with a colorful salad layered in sections. Starting from the top right and moving clockwise, there is a layer of light green shredded cabbage, next to vibrant red sliced bell peppers with sesame seeds sprinkled on them. Below this is a layer of chopped green beans, followed by deep purple shredded cabbage. On the top left, there is a section of bright orange shredded carrots. Scattered all over the salad are chopped peanuts and thin, crunchy brown noodle sticks. Fresh green herbs are mixed throughout, adding a touch of freshness. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

I love serving this Asian Chopped Salad as a bright, refreshing side alongside grilled or roasted meats like chicken, pork, or salmon. The crisp, tangy salad helps balance out richer mains perfectly. For a lighter meal, I’ll scoop a hearty portion on the plate with some grilled tofu or tempeh for a fantastic vegetarian option.

When it comes to presentation, sprinkling a few extra sesame seeds or chopped cashews on top adds a beautiful finishing touch. I sometimes garnish with a couple of lime wedges or a small sprig of cilantro for extra color and freshness. I serve it chilled or at room temperature — either way, it’s incredibly refreshing and crisp.

For drinks, I find this salad pairs wonderfully with a crisp white wine like Sauvignon Blanc or a light, citrus-forward Asian beer. If you prefer mocktails, a cold jasmine green tea or sparkling water with a twist of lime complements the salad’s flavors beautifully. This dish shines at casual dinners, weekend lunches, and lively parties where you want a colorful, healthy option everyone will love.

Variations

I’m always excited to experiment with variations of this Asian Chopped Salad Recipe. If you want to switch things up, you can substitute napa cabbage or kale for the white and red cabbage to change the texture slightly. Using mixed nuts instead of just cashews also adds a fun twist with diverse flavors and crunch.

If you’re vegan, rest assured this salad fits perfectly since it contains no animal products, but you can make it even more protein-packed by tossing in some edamame or chickpeas. For gluten-free needs, just be sure to swap out the chow mein noodles for crispy rice noodles or simply omit them.

Flavor-wise, you could play with the dressing by adding a splash of soy sauce or tamari for extra umami, or swap honey for maple syrup for a different sweetness. Some days, I like to add a pinch of chili flakes or a dash of Sriracha to give the salad a spicy kick. You can also mix in shredded cooked chicken or shrimp to turn it into a complete meal.

Storage and Reheating

Storing Leftovers

If you have leftovers, I recommend storing the salad and dressing separately to keep the veggies crisp longer. Place the salad in an airtight container and refrigerate for up to 2 days. The dressing can be kept in a sealed jar in the fridge for up to a week. When ready to eat again, just toss the salad with the dressing to refresh the flavors.

Freezing

This Asian Chopped Salad Recipe isn’t suitable for freezing as the fresh vegetables, crispy noodles, and dressing won’t hold up well once thawed. Freezing would cause the cabbage and snap peas to become soggy and lose their delightful crunch, so I recommend enjoying it fresh whenever possible.

Reheating

This salad is best served cold or at room temperature, so reheating isn’t necessary. If you do want to warm it very slightly, as when pairing with a hot dish, just allow it to sit out briefly to lose some chill but avoid any direct heat to preserve the fresh textures and flavors.

FAQs

Can I make this Asian Chopped Salad Recipe ahead of time?

Yes! You can chop all the vegetables and prepare the dressing in advance. Keep the salad and dressing separate until just before serving to maintain freshness and crunch. It’s best enjoyed within a day or two of assembling.

What can I substitute for the crispy chow mein noodles?

If you can’t find chow mein noodles, try crushed crispy wontons, fried wonton strips, or crispy rice noodles. For a gluten-free option, crispy roasted chickpeas or toasted gluten-free crackers can add crunch.

Is this salad suitable for meal prep lunches?

Absolutely! Just be sure to pack the dressing separately from the salad if you want to keep everything crisp until lunchtime. Toss together just before eating to enjoy the fresh flavors and textures fully.

Can I add protein to this salad?

Definitely! I often add grilled chicken, shrimp, tofu, or tempeh to make it a more filling meal. Any protein that pairs well with the Asian-inspired flavors will work beautifully.

How spicy is this salad?

As written, this recipe is mild with no heat, making it approachable for everyone. However, you can easily add spice by mixing in chili flakes, Sriracha, or fresh sliced chili peppers to taste.

Conclusion

I truly hope you try this Asian Chopped Salad Recipe because it’s one of those dishes that instantly lifts your meal with its fresh, vibrant flavors and satisfying crunch. It’s quick to make, endlessly adaptable, and always a crowd-pleaser in my kitchen. Once you discover how bright and delicious it is, it might just become your new go-to salad for any occasion!