Crunchy Asian Chopped Salad (Easy + Meal Prep Friendly)
This easy Asian Chopped Salad with Peanut Dressing is crunchy, healthy, and ready in 20 minutes. Perfect for meal prep lunches or simple dinners.
If you love big, crunchy salads that are satisfying enough to be a meal, this Asian chopped salad with peanut dressing is about to become a favorite.
It’s colorful, full of texture, and incredibly easy to make. Think crisp cabbage, crunchy veggies, protein-rich edamame and peanuts, and a creamy ginger peanut dressing that brings everything together.
Even better? This healthy cabbage salad is naturally gluten-free and can easily be made low FODMAP (see recipe notes), making it a great option for anyone with sensitive digestion.
I love making a big batch at the beginning of the week because it holds up beautifully for meal prep. Just add your favorite protein, and you’ve got a nourishing lunch or easy dinner in minutes.
If you love easy salads like this one, you’ll also enjoy my collection of healthy salad recipes filled with nourishing, plant-forward salads perfect for quick lunches or simple dinners.
Why You’ll Love This Asian Chopped Salad
Asian Chopped Salad Recipe Ingredients
- Fresh Cabbage. The crunchy base of this Asian chopped salad.
- Chopped Vegetables. Like carrots, red bell pepper, and radishes. Or, choose your own!
- Fresh Herbs. Pile on the fresh cilantro! Or, add/swap with other Asian-inspired herbs like Thai basil, chives, or mint.
- Protein. Edamame and peanuts add a boost of plant-based protein.
- Ginger Peanut Dressing. Avocado oil, rice wine vinegar, lime juice, peanut butter, maple syrup, garlic (or garlic oil), and gluten-free tamari. So good!!!
- Optional: Chopped green onions, sesame seeds, snow peas, snap peas, avocado, or a drizzle of sesame oil.
How to Make Asian Chopped Salad
You can make this Asian Chopped Salad lickety-split. And you should be able to find all of the ingredients at your local grocery store.
- Make the dressing. Blend all peanut sauce ingredients in a blender until smooth and creamy. Feel free to make the dressing ahead of time and store it in an airtight container in the refrigerator.
- Chop the cabbage and veggies. Time-saving tip! Buy pre-chopped veggies, shredded carrots, and coleslaw mix for a super quick, easy, yet still delicious Asian Chopped Salad!
- Mix it all up. Add the cabbage, veggies, edamame, peanuts, and dressing (to taste) to a large bowl. Toss well and serve.
How to Turn This Asian Chopped Salad into a Complete Meal
This Asian cabbage salad already contains plant-based protein from edamame and peanuts, but you can easily boost the protein to make it a more filling meal. Add…
- Plant-Based Protein. Baked tofu, tempeh, crispy chickpeas, extra edamame.
- Animal Protein Options. Grilled or rotisserie chicken, pan-seared salmon, and shrimp.
Gut-Healthy Benefits of Cabbage
Cabbage is an underrated nutrition powerhouse. As a cruciferous vegetable, it’s rich in fiber, antioxidants, and beneficial plant compounds that support digestion and overall gut health.
The fiber in cabbage helps feed beneficial gut bacteria and promotes healthy digestion, which is why it’s often included in detox salad recipes and gut-friendly meals.
Plus, cabbage stays crunchy longer than lettuce, making it ideal for meal prep salads like this one.
Asian Chopped Salad FAQ’s
More Healthy Salad Recipes
Crunchy Asian Chopped Salad with Peanut Dressing
Ingredients
Peanut Dressing
- 3/4 cup avocado oil
- 1/4 rice wine vinegar
- Juice from 1/2 of a lime
- 1 tablespoon peanut butter
- 1 tablespoon maple syrup
- 1 clove garlic, see recipe note for low FODMAP option.
- 1 teaspoon fresh minced ginger
- 1 teaspoon gluten-free tamari, or to taste
Salad
- 2 cups chopped Napa cabbage
- 2 cups chopped red cabbage
- 1 cup thinly sliced carrots
- 1 cup chopped red bell pepper
- 1 cup chopped cilantro
- 1/2 cup chopped radishes
- 1 cup shelled and cooked organic edamame
- 1/2 cup peanuts
- Ginger Peanut Dressing, to taste
Instructions
- Make the dressing by combining all the ingredients in a high speed blender, and blend until smoothy and creamy. Set aside or refrigerate until ready to use.
- Chop/cut the cabbage, carrots, red peppers. cilantro, and radishes, and place them in a large serving bowl. Add the edamame and peanuts, and toss well to combine.
- Toss with dressing (to taste) right before serving, or serve it on the side. You will probably have dressing left over.
Equipment
- 1 Blender
Notes
- Oil. Avocado oil provides a nice, neutral flavor, but any heart-healthy monounsaturated oil, like extra-virgin olive oil, will do!
- Acid. I use a combination of rice vinegar and lime juice. Other options include white balsamic vinegar, lemon juice, or even orange juice.
- Nut Butter. Peanut butter is my go-to. But you can also use almond butter or cashew butter and swap the peanuts in the salad for almonds or cashews.
- Sweetener. A little maple syrup adds a hint of sweetness. Feel free to omit or substitute honey (not vegan).
- Seasonings. Garlic (omit or use garlic-infused oil for a low FODMAP option), fresh ginger, and gluten-free Tamari soy sauce.
- Fresh Cabbage. Red Cabbage and Napa Cabbage, aka Chinese Cabbage, are my go-tos in this Asian Chopped Salad. No cabbage? Make this with chopped leafy green veggies like kale or romaine lettuce.
- Chopped Vegetables. Use any raw crunchy vegetables you have on hand.
- Fresh Herbs. I love this with lots of fresh cilantro, but feel free to omit it if that’s not your thing, and add other Asian-inspired herbs like Thai basil, chives, or mint.
- Protein. Want more? Add extra edamame and peanuts; add tofu, tempeh, or chickpeas; for omnivores, add rotisserie chicken.
- Optional. Chopped green onions, sesame seeds, snow peas, snap peas, avocado, or a drizzle of sesame oil.
Nutrition
Let’s Chat! Are you a fan of chopped salads? What are your favorites? Anything else you would add to this Asian chopped Salad? If you enjoyed this recipe, please give it a 5-star rating. And, please share this post with your friends and family. Thanks so much for your support!
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