Asian Chopped Salad

Stacey Lawson


This is a yummy, crunchy salad. It encompasses all the Asian flavors in a bowl. You could add chicken or shrimp to it to make it an entrée salad.


★★★★★ 1 vote

15 Min
No-Cook or Other



  • 1
    head of savoy cabbage, shredded
  • 1/2
    head of green cabbage, shredded
  • 5 large
    carrots, julienned
  • 5 stalk(s)
    celery, julienned
  • 1 bunch
    green onions, chopped (white & green)
  • 1 bunch
    cilantro, fresh coarsely chopped
  • 1 c
    almonds, sliced and toasted
  • ·
    wonton noodles

  • 3 clove
    garlic, minced
  • 2 Tbsp
    ginger, fresh and minced
  • 1/2 c
    olive oil
  • 1/4 c
    sesame oil
  • 1/3 c
    rice wine vinegar
  • 1/2 c
    soy sauce
  • 1/4 c
  • 3 Tbsp

How to Make Asian Chopped Salad


  1. For dressing: combine all ingredients and whisk together.
  2. For salad: combine all vegetables and toss to combine. (put as much or as little cilantro for your taste)
  3. Drizzle desired amount of dressing on greens, then add almonds and crunchy noodles to top of salad. Enjoy

Printable Recipe Card

About Asian Chopped Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Asian
Other Tags: Quick & Easy Healthy

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