This Asian Salad is easy to make with fresh and crispy veggies! It makes the perfect lunch or healthy side dish for summer barbecues, picnics and potlucks. The cilantro lime vinaigrette is light, refreshing and made with simple pantry ingredients.
Updated July 2019
Looking for a healthy and simple side to bring to your summer potluck or barbecue? This crunchy Asian Salad recipe is packed with flavor and comes together in under 20 minutes.
AN EASY SUMMER SALAD RECIPE
This simple Asian salad recipe is loaded with amazing texture from the cabbage, grated carrots and crunchy slivered almonds. The sweet and tangy dressing is made with simple ingredients and fresh herbs.
This healthy salad is also allergy-friendly and works perfectly for guests that are gluten free, paleo, low carb, keto and Whole30 compliant.
My mom used to make her own version of ramen noodle salad with chicken for us almost every week. Her homemade Asian slaw was always one of the first dishes to go anytime she brought it along to a family function.
You guys, I was one of the pickiest eaters growing up! But my mom’s Asian ramen noodle salad always it the spot. It would have slightly different mix-ins every time depending on what she had on hand.
INGREDIENTS YOU NEED TO MAKE THIS SALAD:
The beauty about this Asian chopped salad is that you can decide what you want to add, this Asian salad recipe uses:
- shredded Napa cabbage – Use regular green cabbage or to make things easier, a package of your favorite coleslaw mix.
- red cabbage
- sliced green onions, and
- grated carrots
- fresh herbs: mint and cilantro
- sliced or slivered almonds
- crunchy cashews – feel free to swap in some pecans, peanuts or any other nuts or seeds you like
- sesame seeds
WHAT IS ASIAN SALAD DRESSING?
There’s no right or wrong when it comes to what you want to add in your vinaigrette. Our Whole30 Asian dressing recipe includes:
- apple cider vinegar
- coconut aminos
- lime juice
- toasted sesame oil
- minced garlic
- grated ginger
- salt and pepper to taste, and
To make a creamy Asian dressing, you can also stir in 1-2 tablespoons of tahini (you can also use peanut butter if not Paleo or Whole30).
HOW TO MAKE ASIAN SALAD:
- HOW TO MAKE ASIAN DRESSING: Add all the ingredients for the dressing into a jar or a bowl and shake or whisk until combined.
PREP THE VEGGIES: Shred the cabbage and grate the carrots and add to a large bowl. To make this salad even easier, you can buy your favorite coleslaw mix.
TOSS SALAD: Pour the dressing over the shredded veggies and toss well to coat.
GARNISH AND SERVE: Top with chopped green onions, nuts, sesame seeds and fresh mint and cilantro.
IS ASIAN SALAD HEALTHY?
Yes. This paleo salad is not only gluten free, low carb, keto and Whole30 friendly, the macros for one serving of this healthy salad is:
- 47 calories
- 6g NET Carbs
- 2g Protein
- 1g Fat
What I love is how versatile this salad is. You can add any protein of your choice to make it a complete meal.
- shredded or grilled chicken to make this an Asian Chicken Salad
- POT LUCK FAVORITE: soba noodles or ramen noodles for a delicious Asian Noodle Salad
- add fruit: mango, pineapples are some other popular potluck options
We make an Asian salad with chicken often and it’s one of my husband’s favorite dishes that he requests frequently.
This says a lot since my husband is NOT a big salad eater. He’ll even offer to help me toss the salad when it’s time to add the dressing.
- shred veggies the night before and store in a large clear resealable bag in the fridge
- make the dressing the night before and store in an airtight container in the fridge
- toss the salad right before serving or you can also toss ahead and store the salad in glass meal prep containers
This Asian Salad is easy to make with fresh and crispy veggies and makes the perfect lunch or healthy side dish for summer barbecues, picnics and potlucks. The cilantro lime vinaigrette is light, refreshing and made with simple pantry ingredients.
- 4 cups Napa or Green cabbage , shredded; or 2 bags of your favorite coleslaw mix
- 2 cups red cabbage , shredded
- 1 large carrot , grated or julienne
- 3 green onions , thinly sliced
- 1/4 cup fresh chopped cilantro
- sliced almonds , for garnish
- 1/4 cup fresh mint leaves
- toasted sesame seeds , for garnish
- 1/2 cup shredded cooked chicken , optional
- 3 tablespoons coconut aminos
- 2 tablespoons apple cider vinegar
- 2 teaspoons sesame oil
- 2 teaspoons fresh lime juice
- 1 teaspoon fish sauce , OR 1/2 teaspoon Trader Joe's Mushroom & Company All Purpose Mushroom Seasoning
- 1 garlic clove , minced
- 1 teaspoon fresh ginger , grated or minced
- salt and pepper to taste
- 1/4 teaspoon red pepper flakes , optional
- 1/2 tablespoon low carb / Whole30 liquid sweetener of your choice
- 1-2 tablespoons tahini OR nut butter , optional for a creamy dressing
In a large bowl, combine the two cabbage and grated carrots.
- In a small mixing bowl, whisk together the ingredients for the dressing. Taste and adjust seasoning to your liking.
- Pour the desired amount of dressing over salad and toss to combine. Place in the fridge for about 10-20 minutes for flavors to meld.
Right before serving, fold in green onions, cilantro and almonds. Add optional toppings as desired.
- Best enjoyed immediately or on the same day.
* Nutritional info is calculated without the cooked chicken or nut buttter.
If including chicken, the macros would be:
65 calories, 4g Protein, 2g Fat