A crisp and fresh Asian-style Chopped Salad recipe with an easy sesame vinaigrette dressing! Great make-ahead dish for picnics, potlucks, gatherings and take-along lunches. (Vegan, gluten-free, oil-free option.)
This Asian-inspired Chopped Salad is so fresh and delicious!
Chopped salads are my favorite because you can just grab a spoon and dig in. So many textures and flavors in every bite.
This salad combines rainbow colors, a simple sesame vinaigrette, and crisp Asian-style vegetables.
Ingredients for Asian Chopped Salad
For this recipe you will toss together in a large bowl:
- Romaine lettuce: Romaine is so crisp and rich in nutrients. It's a great source of vitamin A, vitamin C, vitamin K, and folate. Plus it contains carotenoid phytonutrients like beta-carotene, lutein, and zeaxanthin which studies show have powerful antioxidant properties.
- Purple cabbage: Or you can substitute napa cabbage or green cabbage. I like purple for the bright color. Cabbage is a member of the cruciferous family which are known for their powerful antioxidants and health-promoting nutrients.
- Snow peas: Or substitute with sugar snap peas instead.
- Green onion (scallion)
- Shredded carrot
- Red bell pepper: Simply omit this if you're not a fan of raw bell pepper in salads.
- Fresh cilantro
- Rice vinegar: I use unseasoned rice vinegar which does not contain added sugar and salt.
- Toasted sesame oil
- Tamari: Or use soy sauce, but I use tamari for gluten-free. Coconut aminos could also work. Be sure to use low sodium if desired.
- Pure maple syrup: This is my favorite natural sweetener, but feel free to use your own favorite or what you have on hand.
- Sesame seeds
Note: You can also add minced garlic cloves or freshly grated ginger to the dressing if you'd like!
Add nuts: Slivered almonds, crushed peanuts, or roasted cashews are also a great addition for crunch and protein.
Peanut dressing (oil-free): Instead of the light sesame dressing, you could toss this salad with a rich and flavorful oil-free peanut dressing instead. Simply use a thinned out version of this creamy Thai Peanut Sauce recipe with garlic and ginger.
Other additions: Add your favorite vegan chicken tenders, crispy wonton strips, cooked edamame (soybeans), celery, or even Baked Tofu.
Making in advance: Store the prepared dressing and salad in separate airtight containers in the fridge. Then toss together when you're ready to serve. This will help keep it fresh and crisp.
Tip: This Asian-style salad is a tasty side dish for picnics, potlucks, gatherings, and take-along lunches!
Asian-Style Chopped Salad with Sesame Vinaigrette
- 1 large head romaine lettuce
- 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 vinegar (I use unseasoned)
- 2 Tbsp. toasted sesame oil
- 1 Tbsp. tamari (or soy sauce)
- 1 Tbsp. pure maple syrup
- 1 1/2 Tbsp. sesame seeds
- Optional: minced garlic or freshly grated ginger
- 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 for crunch.)
Nutrition Per Serving (Estimate)
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