This Chopped Asian Salad is one I make on repeat! Its a colorful blend of fresh veggies and a flavourful miso dressing with the perfect crunch in every bite! Its also vegan and can be gluten free so everyone can enjoy it!
Is it just me, or does a salad always taste better when its chopped into small cubes?? You can then eat it with a spoon which makes it even more delicious
This chopped salad is inspired by all the amazing Asian flavors and ingredients put in one bowl. All the different textures and tastes make you go back for more with each mouthful!
Some more Asian inspired recipes you must try are my Spicy Tuna Crispy Rice, Rice Paper Dumplings and Peanut Noodles. This crunchy Asian Salad recipe is filling enough to enjoy as a main meal and works great for meal prep. I like to make a batch to last for the week which saves so much time.
The Japanese styleMiso Asian Salad Dressing I have to say is the star of the salad! I absolutely love the umami flavors and taste of miso paste. It also includes probiotics and health benefits which makes this salad even better! Take your time and enjoy the process of chopping the ingredients. I personally find it a little therapeutic when chopping vegetables. It goes a long way with this salad as you can get a taste of all the ingredients with every spoon![feast_advanced_jump_to]
- 3 cups white cabbage , thinly sliced.
- 3 cups red cabbage , thinly sliced.
- 1 medium red bell pepper, cut into thin strips.
- 1 medium carrot, julienne.
- 1 cup sugar snap peas, chopped.
- 3 green onions, chopped.
- 1 tbsp cilantro, chopped.
- 1 tbsp sesame seeds.
Chopped Asian Salad
This Chopped Asian Salad is a colorful blend of fresh veggies and a flavourful miso dressing. Perfect for lunch, a light dinner or any season
Prep: 15min
Total: 15min
Serving Size: 1 serving
Nutrition Facts: calories 267 kcal, Carbohydrate 17 g, Protein 9 g, Fat 20 g, Saturated Fat 3 g, Trans Fat 0.004 g, Sodium 521 mg, Fiber 5 g, Sugar 6 g, unSaturated Fat 15 g, servingSize 1 serving
Ingredients:
- 2 medium Persian cucumbers or Lebanese cucumbers
- 2 medium carrots
- ⅓ red cabbage
- 1 romaine lettuce (inner leaves only)
- 1 ½ cups edamame beans
- Handful fresh mint leave
- Handful cashew nuts
- 2 tbsp white miso paste
- 2 tbsp soy sauce or tamari (I use salt reduced)
- ½ lemon or lime
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
- ½ tsp grated ginger (or more if you love ginger like I do)
- 4 tbsp extra virgin olive oil
- 1-2 tsp water (if needed)
- ***Optional add 1 tsp honey/maple syrup if you prefer it on the sweeter side
Instruction:
- Start by dicing all of the vegetables (carrots, cabbage, cucumbers, romaine lettuce) into similar sized cubes and add to a large bowl. You can also use a chopper or a mandolin to shred the carrots like I have
- Tear in the mint leaves and add to the bowl along with the edamame beans
- Add all the dressing ingredients to a mason jar (or a glass or small bowl), shake the bowl or use a whisk to ensure all the ingredients are well combinedIf the dressing seems too thick, you can add a dash of water to help thin it out
- Pour the miso asian dressing over your salad and mix well together so it’s all coated Top with cashews right before serving and dig into your crunchy Chopped Asian Salad!
Asian Slaw – Crunchy Asian Cabbage Salad with Sesame Dressing
FAQ
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