Asian Salad

This Asian Salad is filled with a vibrant fusion of fresh cabbage, crunchy carrots, and a refreshing cilantro lime vinaigrette! Elevate your meal with this colorful delight for the perfect healthy lunch or  side dish for summer barbecues, picnics and potlucks. 

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Updated September 2023

Crisp and Colorful Asian Salad: A Flavorful Fusion

Looking to add a burst of vibrant flavors and textures to your meal? This Asian Salad recipe is the perfect dish to satisfy your cravings while keeping your taste buds and waistline happy. Packed with vibrant colors and textures from the cabbage and crunchy almonds, this salad is not only a feast for the eyes but also a nutritional powerhouse.

Packed with a delightful blend of colors, flavors, and textures, this crunchy ramen noodle salad will brighten up any meal. Whether you’re enjoying it as a refreshing side dish or a light meal, this recipe is sure to please your taste buds and can fit any dietary lifestyle for you or your guests.

Ingredients You’ll Need:

Our Asian Slaw is all about balance and variety, and the ingredients play a crucial role in achieving that perfect harmony of taste and nutrition:

• Napa or Green Cabbage: These varieties provide a crisp and refreshing base for the slaw, offering a subtle sweetness and a satisfying crunch.
• Red Cabbage: Adding vibrant color and a hint of peppery flavor, red cabbage complements the green cabbage perfectly.
• Carrot: Grated or julienned carrots not only contribute a delightful orange hue but also provide natural sweetness and a satisfying crunch.
• Green Onions: Thinly sliced green onions introduce a mild oniony flavor and a pleasant crispness.
• Fresh Cilantro: Chopped cilantro brings a burst of fresh herbaceousness, elevating the overall flavor profile.
• Sliced Almonds: These nuts add a satisfying nutty crunch to each bite while enhancing the salad’s texture.
• Additional Serving/Garnish Options: Get creative with your toppings! Fresh mint leaves, toasted sesame seeds, and shredded cooked chicken (optional) can take your Cashew Rice Slaw to the next level.
• Ramen Noodles (Optional): Adds a crunchy and flavorful addition to this salad. Use King Soba Organic Brown Rice Ramen for gluten-free and vegan or Immi for a keto-friendy version. Feel free to omit if preferred or on Whole30.

Dressing: The Flavor-Packed Elixir

The Crunchy Asian Salad dressing is where the magic happens. It ties all the ingredients together and imparts that irresistible flavor. Here’s what goes into our dressing:

• Coconut Aminos: Offering a hint of umami and saltiness, coconut aminos are a soy-free alternative to traditional soy sauce.
• Apple Cider Vinegar: This tangy component brightens up the dish and balances the flavors.
• Toasted Sesame Oil: Infusing a delightful nutty aroma, sesame oil adds depth and richness to the dressing.
• Fresh Lime Juice: A zesty addition that brings a burst of citrusy freshness.
• Fish Sauce (or Alternative): For that extra depth of savory flavor. If you prefer a fish sauce alternative, Trader Joe’s Mushroom & Company All Purpose Mushroom Seasoning works beautifully.
• Garlic and Ginger: These aromatic ingredients provide a lovely kick of flavor.
• Salt and Pepper: Season to your liking for a perfect balance of tastes.
• Red Pepper Flakes (Optional): If you crave some heat, add a pinch of red pepper flakes.
• Maple Syrup (or Alternative): Just a touch of sweetness. You can substitute with honey, agave, or your favorite low-carb/Whole30 sweetener.
• Tahini or Nut Butter (Optional): If you desire a creamy dressing, add tahini or your preferred nut butter.

Instructions: How to make Asian Salad

1. Combine the Cabbage and Carrot: In a large bowl, mix the green cabbage, red cabbage, and grated carrot. This creates the colorful and crunchy base of your slaw.
   

   

2. Prepare the Dressing: In a separate mixing bowl, whisk together all the dressing ingredients until well combined. Taste and adjust the seasonings according to your preferences.
3. Dress the Salad: Pour the desired amount of dressing over the cabbage and carrot mixture. Toss everything together until the dressing coats the veggies evenly. Let it chill in the fridge for 10-20 minutes to allow the flavors to meld.
4. Final Touches: Just before serving, add the sliced green onions, fresh cilantro, sliced almonds. If adding the ramen noodles, break the noodles apart slightly, or to desired size and discard the seasoning packet. Add them to the salad along with any additional toppings you desire, such as mint leaves or toasted sesame seeds.

Tips for Success

• Freshness Matters: Use fresh vegetables for the best results. Crisp, crunchy veggies make for a delightful slaw.
• Adjust Seasonings: Don’t hesitate to tweak the dressing to your taste. More lime juice for extra zing or a touch more sweetener for those with a sweet tooth.

Storage, Make-ahead and Freezer Instructions

While this slaw is best enjoyed fresh, you can store any leftovers in an airtight container in the refrigerator for a day or two.

If making ahead, store the dressing and the salad ingredients in separate resealable containers in the fridge up to 2 days ahead. Combine dressing on the day of serving.

Avoid freezing, as the vegetables may lose their texture and become watery when thawed.

Make-ahead Tips

• 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

Serving Suggestions

Asian Chopped Salad is a versatile dish that can accompany various meals. It pairs perfectly with grilled chicken, seafood, or tofu. You can also serve it as a light and healthy main course or pack it up for a picnic or potluck.

Variations and Substitutions

Feel free to get creative with this recipe:

• Protein-Packed: Boost the protein content by adding shredded cooked chicken or your favorite plant-based protein such as crispy tofu, edamame or air fryer chickpeas.
• Nutty Twist: Experiment with different nut varieties for a unique flavor profile.
• Soy Sauce Swap: If you’re not soy-free, you can use gluten-free tamari or low-sodium soy sauce instead of coconut aminos.

Frequently Asked Questions (FAQ)

Q1: Can I prepare the dressing in advance? A1: Yes, you can make the dressing ahead of time and store it in an airtight container in the refrigerator. This can save you time when you’re ready to assemble the salad. Just give it a good shake or stir before using.

Q2: Is there a way to make this salad gluten-free? A2: Absolutely! The recipe already includes gluten-free options such as coconut aminos instead of soy sauce. Just ensure that any optional ingredients or substitutions you use are also gluten-free.

Q3: Can I make this salad ahead of time for meal prep? A3: While the salad is best enjoyed fresh, you can prepare the components in advance. Store the shredded vegetables and dressing separately. Combine them just before serving to maintain the salad’s crispness.

Q4: How long will the salad stay fresh in the refrigerator? A4: Leftovers can be stored in an airtight container in the refrigerator for up to 1-2 days. However, keep in mind that the vegetables may lose some of their crunch over time.

Q5: Can I make this salad nut-free? A5: Yes, you can omit the sliced almonds if you have a nut allergy or prefer not to use nuts. The salad will still be delicious and crunchy without them.

Q6: Are there any low-carb alternatives to maple syrup for the dressing? A6: Certainly! You can use a low-carb sweetener like erythritol or stevia instead of maple syrup to keep the salad low-carb or keto-friendly.

Q7: What are some protein alternatives to shredded chicken? A7: If you’d like to add protein but prefer not to use chicken, consider options like cooked shrimp, tofu, or tempeh. These can be a great addition to the salad.

Q8: Can I use a food processor to shred the vegetables? A8: Yes, a food processor with a shredding attachment can make quick work of shredding the cabbage and carrots if you prefer to save time on prep.

More Asian-inspired salad recipes you will love:

Asian Cabbage Slaw

Crunchy Asian Cucumber Salad

Asian Noodle Salad

5 from 3 votes

Print

Asian Salad

Prep Time

20 mins

Total Time

20 mins

 

This Asian Salad is filled with a vibrant fusion of fresh cabbage, crunchy carrots, and a refreshing cilantro lime vinaigrette! Elevate your meal with this colorful delight for the perfect healthy lunch or  side dish for summer barbecues, picnics and potlucks. 

Course: Main Course, Salad

Cuisine: American, Asian

Keyword: asian salad, easy low carb dinner, healthy side dish, keto, paleo, salad side dish, whole30

Servings: 6 servings

Calories: 47 kcal

Author: Kelly

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
• 1/2 - 1 package uncooked crispy ramen noodles of choice (about 50 grams) , discard the seasoning packet. Lightly crushed or broken into smaller pieces. Optional, omit if preferred. Use King Soba Organic Brown Rice Ramen for gluten-free and vegan or Immi for a keto-friendy version.

ADDITIONAL SERVING / GARNISH OPTIONS:

• 1/4 cup fresh mint leaves
• toasted sesame seeds , for garnish
• 1/2 cup shredded cooked chicken , optional, can also sub with tofu or other protein of choice

Dressing:

• 3 tablespoons coconut aminos can also sub with gluten-free tamari or low sodium soy sauce if not soy-free
• 2 tablespoons apple cider vinegar can also sub with 3 tbsp rice vinegar
• 2 teaspoons toasted sesame oil
• 2 teaspoons fresh lime juice
• 1 teaspoon fish sauce can also sub with 1/2 teaspoon Trader Joe's Mushroom & Company All Purpose Mushroom Seasoning instead if you prefer not to use fish sauce
• 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 sticky sweetener of choice , such as maple syrup, honey, organic agave or low carb / sugar-free / Whole30 liquid sweetener of your choice such as Lakanto, Swerve, homemade date paste, etc.
• 1-2 tablespoons tahini OR nut butter of choice , optional for a creamier dressing

Instructions

1. In a large bowl, combine the two cabbage and grated carrots.

2. In a small mixing bowl, whisk together the ingredients for the dressing. Taste and adjust seasoning to your liking.

3. Pour the desired amount of dressing over the salad and toss to combine. Place in the fridge for about 10-20 minutes for flavors to meld.

4. Right before serving, fold in green onions, cilantro and almonds. If adding the ramen noodles, break the noodles apart slightly, or to desired size and discard the seasoning packet. Add them to the salad along with any additional toppings you desire, such as mint leaves or toasted sesame seeds.

5. Best enjoyed immediately or on the same day.

Recipe Notes

* Nutritional info is calculated without the cooked chicken or nut buttter. 

If including chicken, the macros would be:

65 calories, 4g Protein, 2g Fat

How to store

While this slaw is best enjoyed fresh, you can store any leftovers in an airtight container in the refrigerator for a day or two.

If making ahead, store the dressing and the salad ingredients in separate resealable containers in the fridge up to 2 days ahead. Combine dressing on the day of serving.

Avoid freezing, as the vegetables may lose their texture and become watery when thawed.

Nutrition Facts

Asian Salad

Amount Per Serving (1 serving)

Calories 47 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g5%

Carbohydrates 8g3%

Fiber 2g8%

Sugar 3g3%

Protein 1g2%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.