Asian Chopped Salad Recipe with Sesame Ginger Dressing

This nutrient-dense Asian chopped salad is packed with a crunchy mix of freshly chopped vegetables, finished with an oil-free sweet ginger dressing and chopped cashews. It’s a bright, filling salad that works well for lunches, potlucks, or weeknight dinners.

I enjoy Asian flavors and like to recreate lighter, nutrient-rich versions of favorite dishes. One of my go-to items at a local restaurant is their chopped Asian salad, so I developed my own version using a variety of greens, crisp vegetables, and a simple sweet ginger dressing. The result is a colorful salad that stays crunchy and keeps well in the refrigerator once dressed.

Chopped salads are convenient because each bite includes a little of everything, and the small, uniform pieces are easy to eat with a fork. This recipe focuses on whole, nutrient-dense ingredients, but it’s flexible enough to adapt to what you have on hand.

Asian Chopped Salad Ingredients

Start with a sturdy base of mixed greens and cabbages, finely chopped so they’re easy to eat. Layer the other vegetables on top for color, texture, and flavor.

• Kale — finely chopped for tenderness and easy eating.
• Romaine lettuce — adds crunch and volume.
• Red (purple) cabbage — for color, crunch, and extra nutrients.
• White cabbage — another crunchy cabbage for balance.
• Carrots — shredded or shaved for sweetness and texture.
• Red bell pepper — bright color and mild sweetness.
• Yellow summer squash — mild and slightly sweet; can be substituted with zucchini.
• English cucumber — fewer seeds help keep the salad from getting watery.
• Red onion — sliced or chopped for a sweet-tangy bite.
• Chopped cashews (optional) — salty crunch; add right before serving to preserve texture.

Arrange the finely chopped greens as the base on a large platter or in a big bowl, then add the remaining vegetables. Hold the cashews until just before serving if you want them to stay crunchy.

Ingredient Substitutions and Variations

• Use any sturdy greens you prefer—spinach, butter lettuce, or mixed baby greens will work.
• To save prep time, buy pre-shredded slaw and pre-shredded carrots.
• Parsnips can replace carrots for a different flavor profile.
• Zucchini is a fine alternative to yellow summer squash.
• Green onions (scallions) can be used instead of red onion for a milder taste.
• If using a regular cucumber, remove the seeds to avoid excess moisture.
• Swap cashews for peanuts, almonds, or skip nuts entirely if desired.

Other Possible Ingredients

• Mandarin oranges — add a sweet citrus note.
• Shelled edamame — boosts protein and texture.
• Bok choy — finely sliced for extra crunch.
• Snow peas — a crisp, fresh addition.

Sweet Ginger Dressing Ingredients

This oil-free sweet ginger dressing is bright and keeps well in the fridge. It complements the crunchy vegetables without making them soggy.

• Garlic — fresh cloves, minced.
• Fresh ginger root — grated or minced for warmth and sweetness.
• Rice vinegar — adds gentle acidity and sweetness.
• Soy sauce — for umami; use tamari or liquid aminos for a gluten-free option.
• Maple syrup — natural sweetener; date syrup or agave can be used instead.
• Water — thins the dressing to the desired consistency.
• Sriracha (optional) — adds a touch of heat; omit if you prefer no spice.

Dressing Substitutions

• Use garlic powder (about 1/8 tsp per clove) if you don’t have fresh garlic.
• Ground ginger can replace fresh grated ginger (use about 1/4 tsp ground ginger per 1 tbsp fresh).
• Champagne vinegar or another mild vinegar can substitute for rice vinegar in a pinch.
• Tamari or liquid aminos work well as gluten-free soy sauce alternatives.
• Swap maple syrup for date syrup or agave to change the sweetener.
• If you don’t want spice, simply omit the Sriracha or use a pinch of red pepper flakes instead.

Recipe FAQs

Tips

• Use a vegetable chopper or food processor to speed up prep and ensure even-sized pieces.
• Prepare the dressing ahead of time and chill it for at least an hour to let the flavors meld.
• Hold the cashews or other crunchy toppings until just before serving to preserve texture.
• Finely chop the kale and cabbages so they’re easy to eat and distribute throughout the salad.
• Add grilled, baked, or air-fried tofu for extra protein and heartiness if desired.

Enjoy this Asian chopped salad for lunch, dinner, or as a colorful side. The combination of textures and flavors makes it a crowd-pleaser.

📖 Recipe