This crunchy Asian chopped salad is the one that disappears first at every potluck. Crisp cabbage, sweet carrots, edamame, and herbs are tossed in a glossy sesame-ginger dressing and finished with toasted almonds for crunch in every forkful.
It's bright, satisfying, and sturdy enough to make ahead — the cabbage holds its crunch for days, making it a meal-prep dream.
Why you'll love this recipe
- So crunchy. Cabbage and almonds give it irresistible texture.
- Make-ahead. Stays crisp for days, unlike leafy salads.
- Bright dressing. The sesame-ginger dressing is addictive.
Tips for the best results
Slice the cabbage thinly for the best texture, and dry your veg well so the dressing clings. Add the almonds and dressing just before serving if you want maximum crunch, or toss everything for grab-and-go meal prep. Toasting the almonds deepens their flavor.
Crunchy Asian Chopped Salad
Crisp cabbage, carrots, and edamame in a sesame-ginger dressing with toasted almonds.
☆☆☆☆☆
Ingredients
- 1/2 head green cabbage, thinly sliced (about 5 cups)
- 2 cups shredded purple cabbage
- 2 carrots, julienned or grated
- 1 cup shelled edamame
- 3 green onions, sliced
- 1/2 cup cilantro, chopped
- 1/2 cup sliced almonds, toasted
- Dressing: 3 tbsp rice vinegar, 2 tbsp soy sauce, 2 tbsp sesame oil, 1 tbsp honey, 1 tbsp grated ginger, 1 clove garlic minced
Instructions
- Step 1. Whisk together all the dressing ingredients in a small bowl until smooth.
- Step 2. In a large bowl, combine the green and purple cabbage, carrots, edamame, green onions, and cilantro.
- Step 3. Pour the dressing over and toss well to coat.
- Step 4. Just before serving, add the toasted almonds and toss again.
- Step 5. Taste and adjust with a little more soy sauce or vinegar, then serve.
Make it your own
Add shredded rotisserie chicken or pan-seared tofu to make it a full meal, swap almonds for cashews or crunchy chow mein noodles, or toss in mandarin orange segments for sweetness. A spoonful of peanut butter in the dressing makes it extra rich.
Frequently asked questions
How long does it keep? Up to 4 days dressed, thanks to the hardy cabbage. Add the nuts fresh to keep them crisp.
Can I make the dressing ahead? Yes — it keeps for a week in the fridge. Shake well before using.
Is it gluten-free? Use tamari in place of soy sauce and check your other labels to make it gluten-free.
