This crunchy Asian Cabbage Salad makes the perfect light and refreshing salad for spring and summer potlucks, barbecues and parties. It’s a flavorful chopped salad recipe that’s so easy to make with shredded mixed cabbage, edamame, fresh herbs all tossed in a sweet and savory sesame ginger dressing. Gluten-free, low carb, vegan and easily, paleo, low carb, keto and Whole30 compliant.
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Updated May 2022
Crispy Asian Cabbage Salad with Homemade Dressing
Looking for a veggie-packed dish that’s full of nutrients and flavor for spring and summer? You’re going to love every bite of this Asian Cabbage Salad that’s an explosion of freshness with the crispy cabbage, crunchy carrots, cashews and the creamy sesame ginger vinaigrette. Eating healthy has never felt so divine.
If you’re a fan of crispy and satisfying salads, you’re going to be downright obsessed with this crispy Asian chopped salad. It’s healthier, easier, fresher, cheaper—and it comes together in a matter of minutes. It’s a delicious lunch option, dinner side and will have all your guests wanting more at any weekend BBQ, potluck or picnic. Plus, our version complies with a much wider variety of dietary restrictions since it’s naturally gluten-free, grain-free, vegan, dairy-free with low carb, keto paleo and Whole30 options.
Ingredients you need
It’s time to reveal the wholesome ingredients that make up this satisfying salad. Off we go!
For the Chopped Salad
- Napa cabbage: Finely chopped. You can sub with green savoy cabbage if preferred.
- Red cabbage: You’ll need one small head of purple cabbage. Finely chopped.
- Red bell pepper: Very thinly sliced
- Carrots: Shredded
- Shelled Edamame: Frozen and thawed. Omit for paleo and Whole30 or sub with sugar snap peas.
- Green onions: Finely chopped.
- Fresh cilantro: Roughly chopped.
- Sliced almonds: Toasted.
- Cashews: Toasted.
- Toasted sesame seeds: You’ll need 1 teaspoon.
- Mandarin oranges: You can use fresh or packaged and drained. Omit for strict keto.
For the Sesame Ginger Dressing
- Coconut vinegar or rice vinegar: Adds a mild tanginess to the salad. You can also sub with fresh lime juice or champagne vinegar.
- Maple syrup: You can also sub sugar-free maple syrup or with any sticky liquid sweetener of choice. Omit for Whole30.
- Coconut aminos: You can sub gluten-free tamari or low sodium soy sauce if not gluten-free.
- Toasted sesame oil
- Creamy cashew butter: Or any nut butter.
- Ginger: Freshly grated.
How to make Asian Cabbage Salad
- Prepare the vegetables: Prepare the cabbage, bell pepper, carrots, green onions and cilantro by chopping or shredding them.
- Add to a bowl: Place them into a large bowl then add the edamame.
- Make the dressing: In a medium bowl or jar, whisk or shake together the dressing ingredients.
- Assemble the salad: Pour half of the dressing over the salad and toss to coat. Taste and add more dressing as needed. Add the almonds, sesame seeds, Mandarin oranges, and more green onions and cilantro and give the salad a final, light toss.
- Chill and serve: Chill in the fridge for 20-30 minutes for best results, before serving.
Can I Make it in Advance?
Yes – feel free to make this Asian coleslaw and the dressing up to 1 day before you toss them together and serve. Store them in separate airtight containers in the fridge.
Tips for the Best Results
Determined to whip up the most amazing green cabbage kale salad of all time? Let’s make it happen!
- Fresh Ingredients are Key: It’s always best to use the freshest produce ingredients you can get your hands on. That’s what makes this salad so heavenly!
- Make it Your Own: This isn’t one of those recipes that you have to follow super strictly. Go ahead and load up your salad with whatever you’re craving!
- Adjust the Consistency of the Dressing: Once the dressing is blended and smooth, you may want to make it thinner or thicker. To make it thinner, simply add a small amount of water and re-blend it (a little goes a long way!). You can make it thicker by adding more of any solid ingredient.
Wondering what goes well with this crunchy chopped salad? Honestly, we don’t know what doesn’t! We’ve rounded up a few standout pairing options to help you get inspired.
- Serve with Grilled Shrimp: These easy Grilled Shrimp Skewers are served with a zesty lemon butter sauce that’s going to knock your socks off! They complement this salad beautifully.
- Pair with Tofu: If you’re looking for a hearty main course that’s vegan-friendly, you can’t go wrong with these Orange Tofu. They might just become a new family favorite!
- Serve with Juicy Chicken: This Easy Grilled Chicken is a must-make for summer!
How to Store Leftovers
It’s best to store the dressing separately from the salad if possible. Keep everything in airtight containers in the fridge either way. Enjoy your leftovers within 1-2 days.
Can I Freeze This?
We don’t recommend freezing this Asian chopped salad or the dressing that goes with it. The thawing process would diminish the quality of the dish.
More Healthy Salad Recipes
Need more nutritious salads in your life? Say no more.
This crunchy Asian Cabbage Salad makes the perfect light and refreshing salad for spring and summer potlucks, barbecues and parties. It's so easy to make with shredded mixed cabbage, edamame, fresh herbs all tossed in a sweet and savory sesame ginger dressing. Gluten-free, low carb, vegan and easily, paleo, low carb, keto and Whole30 compliant.
- ½ small head of Napa cabbage finely chopped (about 3 cups), can also sub with green savoy cabbage if preferred)
- ½ small head purple / red cabbage finely chopped (about 3 cups)
- 1/2 medium red bell pepper very thinly sliced
- 2 medium carrots shredded
- 1 cup frozen and thawed shelled edamame , omit for paleo and Whole30 or sub with snap peas.
- 2 green onions finely chopped, plus more for garnish
- 1/2 cup fresh cilantro roughly chopped, plus more for garnish
- 1/2 cup sliced almonds toasted
- 2 tablespoons cashews toasted
- 1 teaspoon toasted sesame seeds
- ½ cup fresh or packaged + drained Mandarin oranges, , omit for strict keto.
- ¼ cup coconut vinegar or rice vinegar
- 2 tablespoons maple syrup , may sub with sugar-free sticky liquid sweetener for a low sugar option. Omit for Whole30
- 2 tablespoons coconut aminos can sub gluten-free tamari or low sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1 tablespoon creamy cashew butter or nut butter
- ½ tablespoon fresh grated ginger
Prepare the cabbage, bell pepper, carrots, green onions and cilantro by chopping or shredding them.
Place them into a large bowl then add the edamame.
- In a medium bowl or jar, whisk or shake together the dressing ingredients.
Pour half of the dressing over the salad and toss to coat. Taste and add more dressing as needed.
Add the almonds, sesame seeds, Mandarin oranges, and more green onions and cilantro and give the salad a final, light toss.
Chill in the fridge for 20-30 minutes for best results, before serving.
Store dressing separately from salad if possible. Refrigerate everything in airtight containers for 1-2 days.
YUM! This dish was so light and healthy, love it Kelly!
This was so light and refreshing. thank you