Asian Salad Recipe hits every craving at once: crunchy, fresh, tangy, a little sweet, and just enough heat to keep things interesting. It works for busy weeknights, potlucks, or meal prep, and you can finish the whole thing in about 25 minutes. I first tossed this together after a long day and ate it straight from the mixing bowl over the sink, so you know it passes the real-life test.
Why Asian Salad Recipe Is Worth It
This salad packs layers of texture and flavor that keep each bite exciting. Crisp cabbage, juicy veggies, toasty nuts, and a bold sesame-soy dressing all team up in one bowl.
You can serve it as a light main dish or as a side with grilled chicken, shrimp, or tofu. It holds up better than most leafy salads, so you can prep it ahead without ending up with a soggy situation.
Bright, crunchy, and full of flavor, this Tasty Asian Salad Recipe tastes like takeout-level goodness in a single bowl. ★★★★★
Ingredients You Need
Salad ingredients
- 4 cups shredded green cabbage (bagged coleslaw mix works great as a shortcut)
- 2 cups shredded red cabbage (or use all green if that is what you have)
- 1 cup shredded carrots (matchstick carrots from the produce section save time)
- 1 red bell pepper, thinly sliced
- 1 cup sugar snap peas or snow peas, sliced on a diagonal
- 3 green onions, thinly sliced
- 1 cup edamame, cooked and shelled (frozen steam-in-bag edamame works perfectly)
- 1 cup cucumber, seeded and thinly sliced
- 1 small handful fresh cilantro, chopped
- 1 small handful fresh mint, chopped (optional but highly recommended)
- 1 avocado, diced (add right before serving)
Crunchy toppings
- 1 cup shredded rotisserie chicken or cooked tofu cubes, optional for protein
- 1/3 cup roasted peanuts or cashews, roughly chopped
- 2 tablespoons toasted sesame seeds (white or black)
- 1/2 cup crunchy ramen noodles or crispy wonton strips, optional but fun
Dressing ingredients
- 1/4 cup low sodium soy sauce or tamari (use tamari or coconut aminos for gluten free)
- 3 tablespoons rice vinegar (unseasoned)
- 2 tablespoons fresh lime juice
- 2 tablespoons honey or maple syrup
- 2 tablespoons toasted sesame oil (Kadoya or Spectrum both taste great)
- 2 tablespoons neutral oil such as avocado or grapeseed oil
- 1 tablespoon smooth peanut butter or almond butter
- 1 teaspoon fresh ginger, finely grated
- 1 clove garlic, finely minced or grated
- 1 teaspoon sriracha or chili garlic sauce, more to taste
- 1/4 teaspoon black pepper
Equipment list
- Large salad bowl
- Small bowl or jar with lid for dressing
- Whisk or fork
- Cutting board and sharp knife
- Tongs or salad spoons for tossing
Quick Tips & substitutions
- Use bagged coleslaw mix to cut your chopping time in half.
- Swap edamame with chickpeas if you do not have edamame on hand.
- Choose tamari or coconut aminos instead of soy sauce for a gluten free version.
- Use maple syrup instead of honey to keep the dressing fully vegan.
- Replace peanut butter with sunflower seed butter for nut free needs.
- Add rotisserie chicken, grilled shrimp, or baked tofu to turn this into a full meal.
- Toss the salad right before serving and keep crunchy toppings on the side for extra texture.
- Taste the dressing and adjust lime, soy, and sweetener until it hits your favorite balance.
How to Make Asian Salad
Mix the dressing
Add soy sauce or tamari, rice vinegar, lime juice, honey, sesame oil, neutral oil, peanut butter, ginger, garlic, sriracha, and black pepper to a small bowl or jar. Whisk until the peanut butter dissolves and the dressing turns smooth and glossy. Taste and tweak with extra lime for brightness, soy for salt, or honey for sweetness.
Prep the veggies
Shred the green and red cabbage into thin ribbons and place them in a large salad bowl. Slice the bell pepper, snap peas, cucumber, and green onions, then add them to the bowl. Stir in the edamame, cilantro, and mint so the colors spread evenly.
Toss the salad
Pour about two thirds of the dressing over the cabbage mixture. Use tongs to toss until every piece looks lightly coated. Add more dressing as needed, but keep a little extra on the side in case the salad sits for a while.
Add protein and crunch
Fold in the shredded chicken or tofu if you use it. Gently add the diced avocado so it holds its shape. Sprinkle peanuts or cashews, sesame seeds, and crunchy ramen or wonton strips over the top right before serving.
Taste and adjust
Taste a big forkful and check the balance of salt, acid, and heat. Add a squeeze of lime, a splash of soy, or a little extra sriracha if you want more kick. Serve the Tasty Asian Salad Recipe immediately while everything tastes crisp and fresh.
Recipe Variations
- Gluten free: Use tamari or coconut aminos and skip ramen or use gluten free crunchy noodles.
- Vegan: Use maple syrup instead of honey and choose tofu or edamame as your protein.
- Low carb: Go heavier on cabbage and greens, skip ramen, and use nuts and seeds for crunch.
- Extra protein: Add grilled chicken, shrimp, salmon, or baked tofu cubes.
- Extra veggies: Toss in shredded Brussels sprouts, thinly sliced red onion, or radishes.
- Nut free: Use roasted pumpkin seeds or sunflower seeds instead of peanuts or cashews.
Ways to Serve Asian Salad
- Serve as a main dish salad with extra edamame or tofu on top.
- Pair with grilled chicken thighs or skewers.
- Pack in meal prep containers with brown rice or quinoa on the side.
- Spoon into lettuce cups for a fun hand-held option.
- Serve alongside simple baked salmon or roasted veggies.
Storage Success
Store leftover Tasty Asian Salad Recipe in an airtight container in the fridge for up to 3 days. Keep crunchy toppings and avocado separate and add them right before you eat so they stay crisp and bright. If the salad sits overnight, add a small splash of lime juice or soy sauce and toss again to wake up the flavors. The cabbage softens slightly but still tastes great for lunches and quick dinners.
Asian Salad Recipe
Ingredients
Instructions
- In a large bowl, combine the shredded cabbage, carrots, red bell pepper, cucumber, green onions, and cilantro.
- If using, add the cooked shredded chicken to the bowl with the vegetables.
- Sprinkle the toasted sesame seeds over the salad.
- In a small bowl or jar, whisk together the soy sauce, rice vinegar, sesame oil, vegetable oil, honey, grated ginger, minced garlic, lime juice, and red pepper flakes (if using) until well combined and emulsified.
- Pour the dressing over the salad just before serving.
- Toss well to evenly coat all ingredients with the dressing.
- Taste and adjust seasoning if needed, adding a bit more lime juice or soy sauce to preference.
- Serve immediately for best texture and flavor.
Notes
Approximate per serving (4 servings, without optional chicken): 150 calories; fat 9 g; saturated fat 1.5 g; carbohydrates 15 g; fiber 3 g; sugars 10 g; protein 4 g; sodium 520 mg.
With 1 cup total shredded chicken added (about 3–4 oz), per serving: 195 calories; fat 9 g; saturated fat 1.5 g; carbohydrates 15 g; fiber 3 g; sugars 10 g; protein 12 g; sodium 560 mg. Values are estimates and will vary based on specific ingredients, brands, and portion size.