Asian Salad

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This Asian salad recipe is a sweeter, more colorful version of my cabbage salad. There’s so much I love about this one. It’s bright and fresh and crisp. It’s got variety. It doesn’t weigh you down. And best of all, I can whip it up in just minutes or prep it in advance. Make it with me!

Why You Need My Asian Salad Recipe

• Naturally sweet and crunchy – I’ve got crisp cabbage and veggies, savory edamame, crunchy peanuts, a shower of cilantro and green onions… this is such a burst of flavors. And my sweet, nutty Asian salad dressing is the perfect finish.
• Fresh, simple ingredients – Just fresh produce and simple pantry staples here. Nothing processed, and no grains or noodles (so it’s gluten-free).
• Quick and easy – My Asian salad comes together in just 15 minutes, so it’s perfect for busy days. And I’ve got shortcuts for you below!
• Perfect for meal prep – This stores well, since there are no leafy greens, and the flavors develop even more with time. I often make a big batch to enjoy throughout the week as a quick, healthy side dish or lunch.

Ingredients & Substitutions

Here I explain the best ingredients for my Asian chopped salad, what each one does in my recipe, and substitution options. For measurements, see the recipe card.

• Cabbage – This is the base. I use both red and green cabbage, though you could use just one of them.
• Vegetables – A finely diced red pepper and a julienned carrot add a pop of color. Feel free to add other veggies, like cucumbers, zucchini, or cauliflower.
• Edamame – I don’t eat soy often, but the edamame was worth it for this Asian salad. Sugar snap peas or even green peas work great as tasty substitutions, or you can leave it out.
• Fresh Cilantro – If you’re not a fan of cilantro, you can use other fresh herbs, like parsley or Thai basil.
• Green Onions – For a mild, zesty bite to the Asian salad recipe. You can substitute with chives or thinly sliced red onions.
• Nuts – For extra crunch! I used chopped peanuts. You could easily swap them out for cashews or almonds, or even make it nut-free with sunflower seeds or sesame seeds.
• Asian Salad Dressing – I make my own Asian salad dressing from scratch with sesame oil, lime juice (or lemon juice), coconut aminos (or soy sauce works), honey (I prefer my natural sugar-free honey), garlic, ginger, sea salt, and crushed red pepper flakes. It takes just a few minutes! If you prefer a milder tangy dressing, try the one from my red cabbage salad.

How To Make Asian Salad

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Throw the ingredients in a large bowl. Combine the green cabbage, red cabbage, carrots, edamame, red bell pepper, fresh cilantro, and green onions. Give it a good mix!
2. Make the dressing. In a small bowl, whisk together my Asian salad dressing here.
3. Drizzle with dressing and toss. Pour my Asian salad dressing over the salad mixture and toss to combine.

My Shortcuts

You know I love a good shortcut! Here are some ways to make this Asian salad recipe come together faster:

• Coleslaw mix – To save time, sometimes I grab a bag of coleslaw mix instead of shredding the cabbage and carrots myself. A 1-pound bag is about right.
• Food processor – You can grate the cabbage by hand using a sharp knife or box grater, but I love using my food processor with a grating attachment to make the process super fast.
• Meal prep – My Asian salad stores well in the fridge for up to 3-5 days, and I think it tastes even better the next day! Just add your cilantro, green onions, and peanuts right before serving, so they don’t get soggy.

Recipe Variations

If you’re looking to switch things up a bit, here are some fun variations to try:

• Greens – You can also turn this into a leafy salad by doubling the dressing and adding 4 cups of greens, such as spinach, kale, or mixed greens. Just know that it doesn’t last as long with these.
• Protein – Toss in some grilled chicken breast for an Asian chicken salad. Sometimes I top it with grilled shrimp or grilled steak instead.
• Fruit – Some Asian salad recipes add mandarin oranges or pineapple chunks for some sweetness. I think it’s sweet enough from the dressing, but go for it if you like!
• Dressing – The one I use here is my fave for this salad, but it would also pair well with my ginger salad dressing or peanut sauce. You can also make my Asian salad dressing using jalapeno honey or turmeric ginger honey for a kick.

Serving Ideas

Although you could just add a protein to the salad, I prefer to make a main course with one of my favorite Asian-inspired dishes. Here are my top choices:

• Chicken – Whip up my honey garlic chicken or teriyaki chicken for the sweet and savory glaze. I make hibachi chicken when I want a Japanese steakhouse vibe.
• Beef – Korean beef bowls are my go-to for a quick, flavorful meal. Or try my Hunan beef, pepper steak, or beef stir fry.
• Pork – My honey garlic pork chops are perfect for an easy, sweet, and sticky dinner, and pork belly is a special treat with its crispy skin.
• Seafood – My salmon sushi bake offers a fun and easy way to enjoy sushi flavors at home without the wrapping. If you’re in a hurry, shrimp stir fry comes together really fast.

More Asian Salad Recipes

This isn’t my only Asian salad recipe, I’ve got more! Try one of my others inspired by the region:

Smashed Cucumber Salad

Thai Salad

Ahi Tuna Salad

Kani Salad

Recipe Card

5 from 2 votes

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Asian Salad

My crisp Asian salad recipe has crunchy veggies, edamame, peanuts, and a sweet, nutty dressing. A quick, healthy, and super fresh side dish!

Prep: 15 minutes

Total: 15 minutes

Author: Maya Krampf from Wholesome Yum

Servings: 8 (adjust to scale recipe)

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Ingredients

Tap underlined ingredients to see the ones I use.

• 8 oz Green cabbage (coarsely shredded, ~ 3 cups) ▢
• 8 oz Red cabbage (coarsely shredded, ~3 cups) ▢
• 1 medium Carrot (julienned) ▢
• 2/3 cup Edamame (shelled and cooked, optional) ▢
• 1 medium Red bell pepper (diced finely) ▢
• 1/3 cup Fresh cilantro (coarsely chopped) ▢
• 1/3 cup Green onions (sliced) ▢
• 1/3 cup Peanuts (chopped) ▢
• 1 recipe Asian salad dressing ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. In a large bowl, combine the green cabbage, red cabbage, carrots, edamame, red bell pepper, fresh cilantro, and green onions. Mix.

2. In a small bowl, whisk together the Asian salad dressing here.

3. Pour the dressing over the salad and toss to combine.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

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Maya’s Recipe Notes

Serving size: 1 cup

Nutrition info is calculated using the dressing made with my natural sugar-free honey. Sugar content will be higher if you use regular honey.

Nutrition Facts

Amounts per serving. Serving size in recipe notes above.

Calories 90

Fat 5.3g

Protein 3.8g

Total Carbs 8.8g

Net Carbs 5.6g

Fiber 3.2g

Sugar 3.6g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.

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Try More Of My Recipes

• 
  Egg Roll In A Bowl
• 
  Salmon Bowl
• 
  Thai Beef Salad
• 
  Hawaiian Poke Bowl

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Gratitude Moment

Another pic from our recent trip! Watching the sunset from this dock with large rocks was absolutely magical. The kids also spent a good hour jumping back and forth between them. Watching them be excited about something so simple was one of my favorite parts of the trip.

Also, is it cheesy to say I’m grateful for sunsets? It’s one of my favorite times to take photos because the lighting is just perfect. I guess that’s what happens when you’re a food blogger, you start noticing the light at random moments.