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Fresh Asian Chopped Salad

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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.

Ingredients

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  • 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

Instructions

  1. Finely chop cabbage, carrots, bell pepper, and cucumber. Place in a large mixing bowl.
  2. Add the edamame, green onions, cilantro, and/or mint. Toss gently to combine.
  3. 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.
  4. Pour dressing over the chopped salad and toss thoroughly so every piece is well coated.
  5. Sprinkle toasted sesame seeds over the top. Serve immediately or chill briefly to let the flavors meld.

Notes

  • Use a mix of green and red cabbage for color and texture contrast.
  • Chickpeas or black beans can substitute edamame for variety.
  • To make it gluten-free, use tamari or coconut aminos instead of soy sauce.
  • Store dressing separately if making ahead to keep vegetables crisp.
  • Try Thai basil or flat-leaf parsley as alternative herbs.

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