Asian Crunch Salad (Sesame Sensation)

Imagine a bowl full of crunchy, yummy goodness—that’s what Asian Chopped Salad is! It’s not just tasty, but also really good for you, with sweet and savory flavors. And that homemade dressing? It’s super easy to make and oh-so-delicious!

This salad is a colorful mix of fresh veggies with a yummy miso dressing, giving you a perfect crunch in every bite. And guess what? It’s vegan and can be made without gluten, so everyone can enjoy it!

The best part? You decide what goes into your salad, using the freshest ingredients like cabbage, carrots, and snap peas for that amazing crunch.

Inspired by the awesome flavors of Asia, this salad is all about different textures and tastes. Every bite will make you want more—trust me, you won’t be able to resist!

Asian Chopped Salad Recipe

Asian Chopped Salad Recipe

This Asian Chopped Salad is packed with crunchy veggies and topped with a tasty honey sesame dressing. It's a breeze to make and perfect for getting your veggie fix! Enjoy your crunchy, delicious salad! It's great for meal prep and way better than store-bought because you control what goes in it. Plus, it stays fresh for days in the fridge!
Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine Asian
Servings 4
Calories 195 kcal


  • Large mixing bowl
  • Cutting Board
  • Knife


For the Salad:

  • 12 oz. Cabbage mix or 2-3 cups thinly sliced purple cabbage
  • ½ cup Shredded carrots
  • ½ cup Shelley edamame or sugar snap peas
  • 2 Green onions sliced
  • cup slivered Almonds
  • ¼ cup Wonton strips

For the Dressing:

  • 3 tbsp Honey
  • 2 tbsp Soy sauce
  • 2 tbsp Sesame oil
  • 1 tbsp Rice vinegar
  • ½ tsp Fresh grated ginger
  • 1 Garlic clove minced


  • First, make the dressing. Put all the dressing ingredients in a jar, close the lid, and give it a good shake.
  • In a big bowl, mix together the cabbage, carrots, edamame, green onion, almonds, and wonton strips. Feel free to add any other tasty bits you like!
  • When you’re ready to eat, pour the dressing over the salad and toss it all together. If you’re making it ahead, wait to add the dressing until you’re ready to dig in.


  • Use a veggie chopper to save time and keep your veggies the same size.
  • Make your dressing early and chill it for an hour. Add cashews right before serving to keep them crunchy.
  • Chop kale and cabbage finely for better flavor.
  • For extra protein and texture, toss in some grilled, baked, or air-friedtofu.

Nutrition Facts:

Nutrition Value
Calories195 kcal
Saturated Fat1g

How Many Days Can Asian Chopped Salad Stay in the Fridge?

How Many Days Can Asian Chopped Salad Stay in the Fridge?

Your Asian chopped salad will stay fresh in the fridge for about 4 to 5 days once you’ve dressed it up. But if you’re adding cashews, pop them in just before serving to keep them crispy.

Can I Change the Dressing to Match My Taste?

Absolutely! Mix up the dressing ingredients however you like until it tastes just right for you.

What Other Veggies Can I Toss In?

You can get creative with your veggies! Try adding snap peas, bean sprouts, or thinly sliced radishes for some extra crunch.

Can I Prepare This Salad Ahead of Time?

Yes, you can! Prep your veggies and whip up the dressing ahead of time. When you’re ready to eat, just toss everything together to keep it fresh and yummy.

Leave a Comment

Recipe Rating