Asian Chopped Salad with Sesame Dressing

This easy Asian-inspired salad 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.

Author: Kaitlin - The Garden Grazer

Prep Time:25

Total Time:25

Course: Salad

Cuisine: Asian-Inspired, Gluten-Free, Oil-Free, Vegan

Servings: (1.5-cup servings)

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

*Romaine: One medium head is about 4-5 cups chopped lettuce.

**Nuts: Or you can use 1/3 roasted peanuts + 1/3 cup sliced almonds. Add more as desired. Cashews would be tasty too!

Making ahead: Once the salad and dressing are tossed together, I find it keeps for a day or two in the fridge. If making further ahead of time, you can store the salad and dressing in separate containers. Then toss together right before serving so the salad doesn’t get soggy.

Yield: Recipe makes about 9 cups salad.

Original dressing: I've updated this recipe with a new dressing. But if you're looking for the original one, it's: 1/4 cup rice vinegar + 2 Tbsp. toasted sesame oil + 1 Tbsp. tamari + 1 Tbsp. maple syrup + 1.5 Tbsp. sesame seeds. Optional minced garlic and ginger.

Recipe originally published June 2015. Updated March 2025.

Nutrition Per Serving (Estimate)