Crisp & fresh Asian Chopped Salad with an easy sesame vinaigrette! Great make-ahead dish for picnics, potlucks, gatherings and take-along lunches. (Vegan & gluten-free)
Hope you’re ready because here comes another salad! Chopped salads are my favorite because you can just grab a spoon and dig right in. So many textures and flavors in every bite. In this one, the rainbow colors, simple sesame vinaigrette, and crisp Asian-style veggies keep me coming back for more.
This is also a great dish for picnics, potlucks, gatherings, and take-along lunches. It’s lovely made ahead of time if needed. (Just store the dressing and salad in separate containers, then toss together when you’re ready to serve.) Slivered almonds, crushed peanuts, or roasted cashews are the perfect addition for crunch and a protein boost!
For bigger flavor and heartiness, you could try this salad with a thinned out version of the creamy Thai Peanut Sauce with garlic & ginger!
PS – come join The Garden Grazer on Instagram and share a pic if you make or adapt this! I love seeing your recreations.
Asian Chopped Salad with Sesame Vinaigrette
Ingredients
- 1 head romaine
- 1 1/2 cups purple cabbage
- 1 1/2 cups snow peas
- 3-4 green onions
- 1 cup shredded carrot
- 1 red bell pepper
- 1/2 cup chopped cilantro
- Optional: I highly recommend adding peanuts or sliced/slivered almonds as well!
For the Sesame Dressing:
- 1/4 cup rice wine vinegar
- 2 Tbsp. sesame oil
- 1 Tbsp. tamari (or soy sauce)
- 1 Tbsp. maple syrup
- 1 1/2 Tbsp. sesame seeds
- Optional: minced garlic or ginger
Instructions
- Chop romaine and cabbage. Place in a large bowl.
- Slice snow peas and green onions. Dice bell pepper, slice carrots, and roughly chop cilantro. Add to bowl.
- Make the dressing: in a small bowl whisk together all dressing ingredients.
- Pour over salad and toss to combine.
- Top with additional sesame seeds if desired. (Or slivered almonds!)
Notes
Nutrition Per Serving (estimate)
Enjoying this Asian Chopped Salad? Feel free to also check out the full “Vegan Salad” recipe archives on the site for more plant-based salad inspiration!
yumm so many colours!! looks delicious 🙂
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Thanks Anna!! The colors make me smile every time 🙂
Can't wait to try this!
Yay!! Enjoy Sheri! 🙂
I purchased a similar Asian chopped salad already in the bag with the dressing included…I've been wanting to make my own from 'scratch'…so glad I found your recipe, pinned it on Pinterest, Google + d it. Can't thank you enough, for sharing this amazing healthy, and yummy recipe!
Hi Elisabeth! Thanks so much for sharing and your kind words 🙂 Things are so fun to make from "scratch"! Hope you enjoy!
You are a salad rock star! Thanks for yet another delicious and beautiful addition!
Haha, thanks Ann! Honored to hear that 🙂 Salads are so fun and versatile! So glad to hear you're enjoying them, thanks for the sweet message. Wishing you a lovely week!
Excellent. Just make it to go with caramelized pork. I will use less oil next time but really nice.
Hi Marie! Great to hear you enjoyed 🙂
This is so Yum!!! Light and fresh, and very nutritious, something I can make with is usually in the refrigerator. Thank you for such yummy recipes!
Hi Nancy! So glad to hear you're enjoying the recipes – thanks for the sweet comment 🙂 Have a great weekend!
Wonderful salad! My family really enjoyed this. I also added the slivered almonds and some sweet corn. I doubled the dressing (except for the sesame seeds). We don't like coriander so didn't add to salad. Will definitely have this again. Loved the colours. Thanks for a great recipe.
Fantastic to hear it was loved by the family! And so glad you were able to easily adapt it to suit your taste 🙂 Wishing you and your loved ones a very happy holiday season!!
What brand soy sauce did you use? There are so many out there 😮
Hi! Lately I've been using San-J Organic Tamari 🙂
Is there another kind of vinegar I could use besides rice wine? I don't have any of that.
Hi Suzanne! Feel free to substitute it with some apple cider vinegar if you have that! Hope you enjoy and wishing you a beautiful weekend! 🙂
Just tried this recipe last night. Added 1 t. minced garlic and 1 t. minced ginger in the dressing as suggested. Didn't use cilantro since one family member doesn't like it. Excellent flavor! Fresh, colorful. Will definitely make again.
Hi Phyllis! Oh I'm so happy to hear you enjoyed this – thanks so much for the sweet feedback 🙂 Have a lovely rest of the week!
I would like to make this for a women’s group (30) as a side salad the main course is an Asian chicken hot dish. Would you recommend doubling or tripling the recipe?
oops, I haven’t made this and I don’t know how to remove the two-star rating. Can you help me remove the rating?
Hi Barb! No worries, I just removed the rating for you 🙂 I would probably triple the recipe if serving as a side to a group of 30. Hope it’s enjoyed by all! Wishing you a very lovely rest of the week! -Kaitlin