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!
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.
Recipe Variations
If you’re looking to switch things up a bit, here are some fun variations to try:
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.
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: Please enter your first name for your account. Your saved recipe will also be sent to your email. Nutrition info is calculated using the dressing made with my natural sugar-free honey. Sugar content will be higher if you use regular honey. 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.
