Asian Chopped Salad is a crispy healthy meal! Just a little bit savory, a little exotic, but a whole lotta’ color and crunch! This salad is loaded with… you guessed it, chopped veggies including cabbage, cilantro, green onions and an assortment of fresh crunchy veggies to create this delicious salad! 

Topped with teriyaki grilled chicken thighs or Asian beef skewers, this salad makes for a filling meal on its own. It also makes a great slaw for burgers or hot dogs! It’s great with practically anything!

Pouring dressing over Asian Salad

What’s in Chopped Salad?

As you’d imagine… a variety of chopped veggies! Chopped salads can be any combo of flavors and veggies (I have a great marinated salad I love too).

This recipe beats anything you can buy pre-made at the store. Cabbage, bell peppers, peas, carrots, and bean sprouts all blend perfectly in a healthy, crunchy combination of flavor! Top with a zesty sesame ginger dressing for the perfect final touch!

It’s better than a salad kit because you can use any quantity of ingredients you like! Extra sesame seeds or almonds? Sure! Extra red bell peppers or a little less shredded cabbage? You can even mix this Asian chopped salad dressing with a dash of Sriracha for a spicy kick!

Pro Tip: gently saute the almonds and let them cool completely before adding to the salad. Toasting nuts burn off some of the oil, keeping them crunchy longer as well as more flavorful!

Overhead shot of Asian Salad in a bowl before mixing together

Dressing for Chopped Salad

I use a simple homemade Sesame Ginger Dressing to complement the veggies in this easy chopped salad. Homemade dressing is so easy to make and has the best flavor.

A store bought dressing will work well in this recipe. If you purchase sesame ginger dressing, I love to add one of the following to each up.

Choose one per cup of dressing:

  • 1 tablespoon orange juice or a bit of orange zest
  • 1 teaspoon sesame oil
  • 1/2 teaspoon of sriracha or to taste
  • a squeeze of lime juice
  • a dash of soy sauce

Keep in mind homemade dressing is loaded with flavor and doesn’t need any additions.

Mixing Asian Salad with two spoons

My Favorite Additions!

  • Veggies: broccoli, cauliflower, zucchini, cucumbers, soybeans (edamame), pepperoncini peppers, or asparagus
  • Nuts & Seeds: black sesame seeds, or toasted cashews or peanuts (in place of almonds)
  • Noodles: Deep-fried crunchy Asian noodles or crispy Asian noodles (wontons), crispy wonton strips (add as a garnish)
  • Meat & Eggs: shrimp, BBQ pork, smoked salmon, hard-boiled eggs, or chicken

How Long Will Chopped Salad Last?

Keeping your Asian style salad fresh by not overdressing it. The best part about this salad is that it is super crunchy. So, don’t overdo it by soaking it in too much dressing!

If it DOES get a little soggy, freshen the flavors with some new crunchy things of your choice! A bit of lemon juice and salt and pepper will renew your salad in a jiffy!

Asian-Fusion Recipes

Pouring dressing over Asian Salad
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Asian Chopped Salad

Deliciously crunchy Asian inspired salad.
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 2 servings
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  • 1 romaine heart chopped
  • 1 cup green cabbage thinly sliced
  • 1 cup purple cabbage thinly sliced
  • 1 red pepper thinly sliced
  • 1 cup bean sprouts
  • 1 cup snap peas sliced
  • 1 cup carrots julienned
  • 2 green onions thinly sliced

For Serving

  • 2 tablespoons cilantro chopped
  • cup Sesame Ginger Dressing store bought or homemade
  • 1 teaspoon sesame oil
  • ¼ cup almonds toasted
  • 1 tablespoon sesame seeds


  • Wash, prep and chop all vegetables
  • Heat sesame oil in a skillet over medium heat and toast almonds for 3-5 minutes or until slightly browned and fragrant. Set aside to cool.
  • Combine all ingredients together and toss with dressing.
  • Top with toasted almonds, cilantro, and sesame seeds.
5 from 62 votes

Nutrition Information

Calories: 237 | Carbohydrates: 28g | Protein: 10g | Fat: 12g | Saturated Fat: 1g | Sodium: 77mg | Potassium: 972mg | Fiber: 11g | Sugar: 14g | Vitamin A: 18686IU | Vitamin C: 159mg | Calcium: 157mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad
Cuisine Asian
Asian Salad with a title
Asian Salad in a bowl with a title
Asian Salad in a white bowl with a title


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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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  1. What do you recommend using besides the cilantro? I’m one of those that think it’s taste like soap. This sounds amazing and I want to try it but the cilantro threw me off. Or can I just leave it out? You always have great recipes!

    1. You can leave the cilantro off and it will still be delicious Amber! If you try it I would love to hear how it turns out!

  2. Really tasty. I used the Newman’s sesame ginger dressing. I substituted baby cucumbers for the snap peas and I added wonton strips.5 stars

  3. Extended family favorite. Everyone requests I make this every time the grandparents smoke teriyaki chicken. We all serve the chicken on top!5 stars

  4. This salad is Delicious!!! Instead of a head of each type of cabbage I just used bagged pre-cut and sliced Cole Slaw mix. I also used Newman’s Own Sesame Ginger Salad Dressing instead of the recipe.
    Even my non-salad loving son liked it.

    1. Thank you for visiting, Mike! To receive our newsletters, you can sign up here or scroll down to the bottom of the post and you will see a signup box.

    1. Hi Natalie, I would toss the broccoli and asparagus in raw but edamame should be pre-cooked before tossing it in.

  5. Making this salad ahead of time and not adding the dressing until you are ready to serve is the key to keeping it crunchy.