Name: Fresh Asian Chopped Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
Ingredients: 2 cups green cabbage, finely chopped; 2 cups red cabbage, finely chopped; 1 large carrot, julienned or shredded; 1 red bell pepper, diced; 1 cucumber, seeded and diced; 1 cup shelled edamame (fresh or thawed); 3 green onions, thinly sliced; 1/4 cup fresh cilantro and/or mint, chopped; 2 tbsp toasted sesame seeds; 2 tbsp soy sauce or tamari; 2 tbsp rice vinegar; 1 tbsp sesame oil; 1 tsp fresh ginger, finely grated; 1 clove garlic, minced; 1 tbsp honey or maple syrup; Optional: 1/2 tsp sriracha or chili flakes

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A vibrant medley of crisp vegetables, fresh herbs, and crunchy edamame, tossed in a tangy sesame-ginger dressing. This Fresh Asian Chopped Salad is bright, refreshing, and perfect as a light lunch or a colorful side dish.

Why You’ll Love This Recipe

Bursting with flavor: The sesame-ginger dressing delivers the perfect balance of tangy, sweet, and savory notes.
Textural delight: Crunchy cabbage, juicy bell peppers, and tender edamame make every bite exciting.
Ultra-nutritious: Packed with vegetables, legumes, and healthy fats from sesame seeds and oil.
Quick & make‑ahead friendly: Prep the ingredients in minutes and toss before serving for maximum freshness.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Green cabbage, finely chopped
Red cabbage, finely chopped
Carrot, julienned or shredded
Red bell pepper, diced
Cucumber, seeded and diced
Edamame, shelled (fresh or thawed)
Green onions, thinly sliced
Fresh cilantro and/or mint, chopped
Toasted sesame seeds

For the sesame-ginger dressing:

Soy sauce or tamari
Rice vinegar
Sesame oil
Fresh ginger, finely grated
Garlic, minced
Honey or maple syrup
Optional: sriracha or chili flakes for heat

Directions

Prepare the vegetables: Finely chop cabbage, carrots, bell pepper, and cucumber. Place in a large mixing bowl.
Add edamame and herbs: Add the edamame, green onions, cilantro, and/or mint. Toss gently to combine.
Make the dressing: In a small bowl or jar, whisk together soy sauce, rice vinegar, sesame oil, grated ginger, garlic, honey, and optional spice until well emulsified.
Dress the salad: Pour dressing over the chopped salad and toss thoroughly so every piece is well coated.
Finish and serve: Sprinkle toasted sesame seeds over the top. Serve immediately, or chill briefly to let the flavors meld.

Servings and timing

Servings: Yields about 6 generous side-dish servings or 4 light lunch portions.
Prep time: 15 minutes
Total time: 15 minutes

Variations

Protein boost: Add grilled chicken, shrimp, or tofu for a complete meal.
Nutty crunch: Stir in chopped peanuts, almonds, or cashews.
Sweet chew: Toss in mandarin orange segments, diced mango, or shredded apple.
Spicy kick: Mix in sliced fresh chili, crushed red pepper, or a swirl of sriracha in the dressing.

Storage/reheating

Storage: Keep leftovers in an airtight container in the fridge for up to 2 days. The vegetables retain their crispness well.
Make‑ahead tip: Store dressing separately and toss just before serving to avoid sogginess.

FAQs

1. Can I use any cabbage variety?

Yes—green, red, Napa, or Savoy cabbage all work well. Use a mix for vibrant color and texture.

2. Is edamame interchangeable with other legumes?

Certainly; chickpeas or black beans can be used if preferred.

3. How spicy is the dressing?

It’s mild by default. Add sriracha or chili flakes for more heat or omit them entirely for a mild version.

4. Can I make this salad gluten-free?

Yes—use gluten-free tamari or coconut aminos instead of soy sauce.

5. How long does this salad stay fresh?

Up to 2 days in the fridge, though it’s most crisp and flavorful when freshly prepared.

6. Can I halve or double the recipe?

Absolutely—it scales easily to fit your needs.

7. What’s the best way to chop the veggies?

Cut everything into bite-sized pieces—finely chopped cabbage and julienned carrot ensure easy eating.

8. Can I prep the veggies a day ahead?

Yes, chop and store them separately in sealed containers. Dress just before serving.

9. What other herbs work well?

Thai basil, flat-leaf parsley, or a hint of mint make excellent additions.

10. What goes well with this salad?

Serve alongside grilled meats, spring rolls, rice bowls, or enjoy it solo as a nutritious lunch.

Conclusion

This Fresh Asian Chopped Salad delivers vibrant color, crisp textures, and bold flavors in every forkful. It’s easy to prepare, endlessly adaptable, and perfect for warm-weather meals or balanced weeknight dinners.

Pro tip: Save any leftover dressing in the fridge to drizzle over grain bowls or steamed veggies later.

Ready to brighten up your plate? Try this salad today, and share your favorite add-ins or dressing tweaks—I’d love to hear what elevates it for you!

Fresh Asian Chopped Salad

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Author: Emma Harper
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 6 side servings or 4 light lunch portions 1x
Category: Salad
Method: No-Cook
Cuisine: Asian
Diet: Vegan

Instructions

Finely chop cabbage, carrots, bell pepper, and cucumber. Place in a large mixing bowl.
Add the edamame, green onions, cilantro, and/or mint. Toss gently to combine.
In a small bowl or jar, whisk together soy sauce, rice vinegar, sesame oil, grated ginger, garlic, honey, and optional sriracha or chili flakes until well emulsified.
Pour dressing over the chopped salad and toss thoroughly so every piece is well coated.
Sprinkle toasted sesame seeds over the top. Serve immediately or chill briefly to let the flavors meld.