Asian-inspired chopped coleslaw

This Asian-inspired Chopped Cabbage Salad is packed with tons of veggies and protein from chickpeas and edamame. It keeps well in the fridge so is great for meal prep, but can also be enjoyed as a potluck side dish!

Chopped Asian salad in a bowl with a serving spoon

I’ve been obsessing over the chopped coleslaws lately and I love them even more now that the weather is getting warmer. This Asian-inspired chopped salad is packed with tons of veggies, and the chickpeas and edamame add plenty of protein. Cabbage is really hearty, so this chopped salad is great for all your summertime potluck needs!

Why You’ll Love This Asian Chopped Salad Recipe

  • No cooking involved – This “chopped” salad requires some chopping, but no need to turn on the hob or oven!
  • It’s hearty – Cabbage is the main base of this vegetable salad and cabbage stays hearty for a few days even when mixed with dressing. This salad won’t wilt if left out for a few hours at the BBQ or potluck.
  • It is colorful – I don’t know about you, but I love a salad that has tons of colors in it! It really makes you feel good about your body.

shows how to make the best chopped salad with veggies and dressing

Asian-inspired ingredients for chopped salad recipes

  • cabbage – The base of this chopped salad is green and red cabbage. However, you can use just one type of cabbage if you wish. I love using kale as a base for chopped salads because it lends itself well to the dressing. If you don’t like cabbage, you can use any other lettuce greens you prefer.
  • carrots – You can either slice the carrots thinly or you can grate and chop the carrots.
  • Cucumber – I love using greenhouse or English cucumbers because they have thin skin and smaller seeds, but any cucumber will work.
  • Red pepper – Red bell peppers add a nice sweetness and color, but you can use any type of bell pepper you like. Yellow or orange would probably go with this salad butter as green peppers.
  • Chickpeas – Chickpeas are fairly bland in flavor and add protein. I only use canned chickpeas, but you can cook your own too.
  • Edamame – I’ve been loving edamame lately, so I’m adding it at every opportunity! The edamame really goes well with the Asian flavors in this salad. You just want to make sure you’re getting the shelled edamame, not the pods.
  • coriander and green onion – I love adding fresh herbs to my salads and the cilantro and spring onions paired really well with the other flavors. Mint would also be great in this salad.
  • dressing – I made a dressing for this salad, but you can use store-bought teriyaki-style dressing if you like. My dressing is oil, rice vinegar, lime juice, soy sauce, maple syrup, ginger, garlic, toasted sesame seeds, and salt.

mix chopped asian salad ingredients in a bowl

How to make the best chopped salad

  1. Start by slicing all your veggies to the same size. I added chickpeas and edamame to this salad, so I like to cut my veggies to a similar size to hers. When everything is the same size, no ingredients can compete with other ingredients.
  2. Make a flavorful dressing. Sliced ​​salads are usually full of flavorful veggies, but it’s also nice to add flavor to your dressing. I like to add raw ginger and garlic along with many other great flavors. A creamy peanut-based sauce would also be great.
  3. Add something crunchy. There are lots of crunchy veggies in this chopped salad, but I also like to add something like toasted sesame seeds, toasted slivers of almonds, won tan strips, or crunchy chow mien noodles.

Asian-inspired chopped salad in a bowl

Frequently Asked Questions about Asian Chopped Salad Recipe

  • Is this salad vegan? Yes!
  • Is this recipe gluten free? Yes!
  • Can this chopped salad be made ahead of time? Yes, this is a great salad to make ahead of time. If you’re making more than a day ahead, I would suggest keeping the dressing separate and adding it right before serving or a few hours before serving.
  • How long do leftovers keep in the fridge? If kept in an airtight container, leftovers will last 3-4 days. After 2-3 days, the salad will no longer be quite fresh, but it should still taste good.
  • Can I use store bought dressing? Yes, you should be able to find Asian-style sesame dressing at your local grocery store.
  • How do I serve this Asian style shredded lettuce? You can eat it alone, it’s filling with the protein from chickpeas and edamame! You can also serve it with a side of tofu or chicken (if you’re not a vegetarian), or as a side of a potluck or BBQ.

Do you have a question that I haven’t answered? Ask me in the comments section below and I’ll get back to you as soon as possible!

Close-up of Asian chopped salad with toasted sesame seeds

Looking for more veggie packed chopped salad recipes?

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Chopped Kale Power Salad

Creamy Southwest Chopped Coleslaw

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Asian-inspired chopped coleslaw


  • Author: she likes food
  • Total time: 25 minutes
  • Yield: 610 1X
  • Diet: Vegan

Description

This Asian-inspired Chopped Cabbage Salad is packed with tons of veggies and protein from chickpeas and edamame. It keeps well in the fridge so is great for meal prep, but can also be enjoyed as a potluck side dish!


  • 4 cups chopped kale
  • 4 cups chopped purple cabbage
  • 1 large red peppers, chopped
  • 1 cup chopped carrot
  • 1 cup cucumber cubes
  • 1 cup diced sugar snap peas
  • 1 1/2 cups peeled edamame, thawed
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1/2 cup chopped coriander
  • 1/2 cup thinly sliced ​​spring onion

Asian dressing

  • 1/2 cup Oil, you can use either olive oil or a tasteless oil like safflower or canola oil
  • 1/2 cup rice wine vinegar
  • juice from 1 lime
  • 1 tablespoon pure maple syrup
  • 1 1/2 tablespoons Tamari or soy sauce
  • 2 teaspoons toasted sesame oil
  • 2 Garlic cloves, grated or finely chopped
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon toasted sesame

instructions

  • Wash all your vegetables and then cut them into bite-sized pieces. I like to make sure they are all about the same size and similar in size to the chickpeas. Place chopped veggies in a large bowl, then add edamame, chickpeas, cilantro, and scallions.
  • Place all the ingredients for the dressing in a glass or bowl and whisk until completely combined. Flavor the dressing and adjust the seasonings as needed.
  • Pour the dressing over the salad, you don’t have to use all of it, then mix everything together well. Garnish with additional toasted sesame seeds and fresh herbs, if desired. Serve immediately or refrigerate for 2-3 days.

Remarks

This salad can be enjoyed as a plant-based lunch or as a side dish, so serving sizes will vary depending on how you’re serving it.

  • Preparation time: 25 minutes
  • Cooking time: 0 minutes
  • Category: side, vegan
  • Method: No chef
  • Kitchen: Asian inspired

Keywords: Asian-inspired chopped salad

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