This easy Asian Chopped Salad recipe features vibrant veggies and a delicious sesame-ginger dressing! It's so healthy, fresh, and great made ahead for picnics, potlucks, gatherings and take-along lunches. (Vegan, gluten-free, refined oil-free.)

This Asian-inspired Chopped Salad is so fresh, healthy, and vibrant! Chopped salads are my favorite because you can just grab a spoon and dig in. So many textures and flavors in every bite.
This delicious salad features rainbow colors, crunchy savory nuts, and a flavorful sesame-ginger dressing to bring it all together. (So good!)
Plus it's fantastic for meal prep, picnics, potlucks, lunch at home, or even a light dinner. Feel free to customize it with your own favorite additions. I hope you enjoy it as much as I do!

Ingredients for Asian Chopped Salad
For this recipe, you'll toss together in a large bowl:
- Romaine lettuce: Romaine is so crisp and provides a great base for this salad. I use a medium head which is about 4-5 cups chopped.
- Purple cabbage: Or you can substitute Napa cabbage or green cabbage, but I prefer purple for the bright color. Cabbage is also part of the cruciferous family which is known for its powerful antioxidants and health-promoting nutrients, so it's great to include.
- Sugar snap peas: Or you can substitute snow peas instead.
- Green onion (scallion)
- Julienned carrot: For convenience, I buy the bags of pre-cut julienned carrot. But you can cut or shred your own from whole carrots if desired.
- Red bell pepper: Or you can use orange or yellow instead.
- Fresh cilantro: Feel free to omit this if you're not a fan of the taste!
- Roasted peanuts: I highly recommend adding roasted peanuts to this salad! They're great for crunch, texture, and plant-based protein. Sometimes I'll use a combination of peanuts and sliced almonds, but you can use all peanuts if you'd like. Or try roasted cashews as well!
- Sesame dressing: We'll use one batch of this easy homemade Asian Sesame Ginger Dressing. It's so delicious with Asian-inspired flavors like rice vinegar, tamari, lime, miso, garlic, and ginger. Feel free to prepare it a day or two in advance and store it in the fridge so it's ready to go!

Customizing
Make it spicy: Add red pepper flakes to taste, or try a drizzle or sriracha.
Other additions: Add your favorite vegan chicken tenders, crispy wonton strips, mung bean sprouts, cooked edamame (soybeans), mint, or even Baked Tofu. You can also include other vegetables like celery or cucumber. (Or try this amazing Tofu Salad with Savory Dressing!)
Garnish: I like to garnish the finished salad with extra peanuts and almonds, black sesame seeds, white sesame seeds, and more cilantro. You could also add a squeeze of fresh lime juice.

Storing
Already mixed: If the salad and dressing are already mixed together, I find it keeps for a day or two in an airtight container in the refrigerator before the salad starts getting soggy.
Stored separately: You can also meal prep this salad or prepare it in advance. Store the salad and dressing in separate airtight containers in the fridge for 2-3 days (or perhaps longer). Then toss together when ready to serve.
Serving: It's a tasty side dish for picnics, potlucks, gatherings, and take-along lunches!

For more inspiration, also browse all Asian-inspired recipes or salad recipes.

Asian Chopped Salad with Sesame Dressing
Ingredients
- 1 medium head romaine*
- 1 1/2 cups purple cabbage
- 1 cup julienned carrot
- 1 cup sugar snap peas
- 3 green onions
- 1 red bell pepper
- 1/3 cup chopped cilantro
- 2/3 cup roasted peanuts**
- 1 batch Asian Sesame Ginger Dressing
Instructions
- Make the Asian Sesame Ginger Dressing. (Or prepare this ahead of time and store in the refrigerator until ready.)
- Chop the romaine lettuce and cabbage. (I like small pieces for the "chop salad style" so it's easy to scoop up with a spoon.) Place in a large bowl with the carrots.
- Slice sugar snap peas and green onions. Dice bell pepper and roughly chop cilantro. Add them to the bowl.
- Add the peanuts, then pour the dressing on top. Toss well to combine.
- Top with additional sesame seeds, nuts, or cilantro if desired.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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MJ says
Amazing recipe. Just love it. Thanks so much.
Kaitlin says
Fantastic! So glad you enjoyed and thanks for sharing.
Susan says
Made this the other night for dinner. It was unseasonably warm so it was perfect! We grilled a tuna steak that I sliced and put on top. Delicious!! I’ll definitely be making this again. Thank you!!
Kaitlin says
Hello Susan! So glad you enjoyed this with your warm weather. Thanks very much for sharing your kind and helpful feedback!
Tricie says
Made this for dinner last night to go with an Asian inspired vegan soup and it was a hit! Dressing had lots of flavor and was amazing over all the fresh salad veggies. This will definitely be added to our dinner rotation.
Kaitlin says
So happy to hear you enjoyed it Tricie! Great idea pairing it with an Asian-inspired soup. Thanks so much for sharing your kind feedback!
Barb Kane says
Just made this. Very nice light salad vinaigrette.
Kaitlin says
Hello, Barb! Great to hear you enjoyed. Thanks for sharing your feedback!
David says
Mediocre salad. I wish the dressing had more to it. Pretty bland overall and felt like rabbit food.
Kaitlin says
Hey David - thanks for sharing your feedback. Feel free to add the optional garlic & ginger to the dressing, or peanuts, almonds, cashews, or baked tofu for a little more oomph!
Update: I've since updated this recipe with a new dressing and more vibrant flavors!
David says
Thanks Kaitlin! I actually added some more vinegar and sweetness to the dressing and seemed to do the trick. Thanks for the recipe.
Kaitlin says
That's awesome. I appreciate your follow-up and have a great weekend!
Rachel says
This is delicious! Definitely needs something crunchy. We topped ours with wonton strips since I don’t really like almonds.
Kaitlin says
Great idea - thanks for sharing!
Vicia Seargeant says
Delicious and easy to make!
Kaitlin says
Fantastic! Thanks so much for giving it a try and sharing your kind feedback.
Phyllis Rich says
Just tried this recipe last night. Didn't use cilantro since one family member doesn't like it. Excellent flavor! Fresh, colorful. Will definitely make again.
Kaitlin says
Wonderful to hear, Phyllis! Thanks for sharing, and hope you continue to enjoy it!
Rocco Rossi says
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 colors. Thanks for a great recipe.
Kaitlin says
Awesome to hear your family enjoyed it, Rocco! Great modifications as well. Thanks for sharing your helpful feedback!