This asian salad recipe is about to become your new obsession!
We’re talking crispy cabbage, crunchy carrots, sweet edamame, and the most addictive sesame ginger dressing you’ve ever tasted. Every single bite is a flavor explosion.
I first made this salad for a summer potluck. It was gone in minutes. People were literally hovering around the bowl with their plates! One friend texted me three times that week asking for the recipe.
Now I make it at least twice a week. Sometimes I eat the entire bowl for lunch. No regrets!
Ready to fall in love with salad? Let’s make this happen!
Table of Contents
Why This Asian Salad Will Change Your Life
Okay, maybe that’s dramatic. But also… maybe not?
Here’s the thing: this isn’t your sad desk salad. This is the salad that makes you EXCITED to eat vegetables!
The crunch factor alone is off the charts. We’re layering different textures—crispy cabbage, juicy carrots, tender edamame, crunchy wonton strips. It’s like a party in your mouth!
And that dressing? Sweet, tangy, with just a hint of ginger. It coats everything perfectly without making the salad soggy.
This is the perfect salad for meal prep, potlucks, or when you need to convince someone (yourself included!) that healthy food can be absolutely delicious. Trust me on this!
Let’s Talk About These Ingredients
Can we just appreciate how BEAUTIFUL this salad is? It’s basically eating a rainbow!
The Cabbage Duo
I use both napa and red cabbage here. Game changer!
Napa cabbage is mild and tender with that signature crunch. Red cabbage adds gorgeous color and a slightly peppery bite. Together? Magic.
You can totally use pre-shredded coleslaw mix if you’re in a hurry. I won’t judge! Just give it a rough chop so the pieces aren’t too long.
Carrots for Sweetness
Fresh carrots bring natural sweetness that balances the tangy dressing perfectly.
I like to julienne mine (fancy word for “thin strips”) or use a vegetable peeler to make ribbons. They look prettier AND coat better with dressing.
Those pre-shredded bag carrots? They work too! See? I’m all about making your life easier.
Edamame – The Protein Hero
This is what makes the salad actually filling!
Just grab a bag of frozen shelled edamame from the freezer aisle. Microwave according to package directions, let them cool, and toss them in. Boom—instant protein and that beautiful green pop!
Fresh Cilantro (Or Not!)
I’m a cilantro lover, so I add a generous handful. It adds freshness and that distinctive flavor.
But hey, if you’re in the “cilantro tastes like soap” camp, swap it for fresh mint or just skip it entirely. Your salad, your rules!
The Crunchy Toppings
This is where things get FUN.
Wonton strips add that restaurant-quality crunch. Sliced almonds or cashews work great too! I’ve even used crushed ramen noodles in a pinch (no judgment zone here).
Sesame seeds on top? Always. They’re tiny but mighty!
How This Salad Comes Together
Here’s the beautiful thing: this salad is basically just chopping and tossing. No cooking skills required!
The Prep Work
Start with your cabbage. I like to slice it thin—about 1/4 inch strips. Don’t stress about perfection! Rustic and chunky works too.
Same with the carrots. Thin ribbons, shredded, julienned—whatever makes you happy. Just keep them relatively thin so they’re easy to eat.
The edamame needs to be cooked and cooled. I just pop frozen ones in the microwave for 3-4 minutes, drain any water, and let them chill while I prep everything else.
That Magical Dressing
While your veggies hang out, whisk up the dressing. It takes literally 2 minutes!
The secret? Good quality sesame oil. Don’t skip this! It’s what gives that authentic Asian flavor. And fresh ginger? Yes, please! The zing it adds is everything.
I always make extra dressing and keep it in a jar in the fridge. It lasts for a week and I end up putting it on everything—grain bowls, roasted vegetables, you name it!
The Big Toss
Here’s my pro tip: don’t dress the salad until right before serving.
The veggies stay crispy longer this way. Plus, if you’re making this for meal prep, you can portion out the salad into containers and pack the dressing separately.
When you’re ready to eat, drizzle that gorgeous dressing over everything and toss until every piece is coated. Don’t be shy with the dressing—this salad can handle it!
Then add your crunchy toppings right at the end. This keeps them from getting soggy. First bite? Pure heaven!
How to Make It a Meal
This salad is incredibly versatile! I love that about it.
As a Side
It’s perfect alongside grilled chicken, teriyaki salmon, or even just some crispy tofu. The freshness cuts through richer main dishes beautifully.
We had it with Korean BBQ short ribs last week and it was the perfect balance!
As a Main Dish
Add some protein directly to the salad! Shredded rotisserie chicken, grilled shrimp, or pan-seared tofu all work amazingly.
I’ve even added leftover steak strips. Nothing goes to waste in my kitchen!
Party Pleaser
This is my go-to potluck dish. It travels well, looks gorgeous, and appeals to almost everyone (just leave cilantro optional for the haters!).
Pro tip: double the recipe. It WILL disappear fast!
Storage & Make-Ahead Magic
Meal Prep Queen Status
You can absolutely prep this ahead! Here’s what I do:
Chop all the veggies and store them in an airtight container in the fridge for up to 3 days. Keep the dressing separate in a jar.
When you’re ready to eat, just toss, add toppings, and devour!
Dressed Salad
Once you’ve added dressing, the salad will stay crispy for about 4-6 hours in the fridge. After that, the cabbage starts to soften (still tasty, just not as crunchy).
Freezer?
Nope! This is a fresh salad situation. The textures just don’t survive freezing. But honestly, it’s so easy to make that you don’t need to freeze it anyway!
Your Questions Answered
Can I use regular cabbage instead of napa?
Absolutely! Green cabbage works great. It’s a bit heartier and sturdier, which means it stays crunchy even longer. Just slice it extra thin since it’s tougher than napa.
What if I can’t find wonton strips?
No problem! Use sliced almonds, crushed cashews, or even chow mein noodles. Some grocery stores sell them in the Asian section as “salad toppers.” Or just skip them—the salad is still amazing!
Is this salad gluten-free?
The vegetables and dressing are naturally gluten-free! Just make sure to use tamari instead of soy sauce in the dressing, and skip the wonton strips (or find a GF version). Use nuts for crunch instead.
How spicy is this?
Not spicy at all! It’s sweet and tangy. If you WANT heat, add some sriracha to the dressing or sprinkle red pepper flakes on top. But the base recipe is totally mild and family-friendly.
Can I make this vegan?
Yes! The salad itself is already vegan. Just double-check that your wonton strips don’t contain eggs (some brands do, some don’t).
More Asian-Inspired Recipes You’ll Love
Okay, I need you to make this salad right now!
Seriously, grab that cabbage from your fridge and let’s DO THIS. The crunch! The flavor! The fact that you can meal prep it and have healthy lunches all week!
Made this asian salad recipe? I want to hear about it! Drop a comment below and let me know what you think. And don’t forget to rate the recipe—it helps other salad lovers find it too! ♡
Happy crunching!
xo, Marina
The Best Asian Salad Recipe
Ingredients
Equipment
Method
- In a small bowl or jar, whisk together rice vinegar, sesame oil, soy sauce, honey, grated ginger, minced garlic, lime juice, and black pepper until well combined.
- Taste and adjust seasonings as needed. Add red pepper flakes if you want a little heat. Set aside or refrigerate until ready to use.
- Thinly slice the napa cabbage and red cabbage into strips, about ¼-inch wide. Add to a large mixing bowl.
- Peel and julienne (or shred) the carrots into thin strips. Add to the bowl with the cabbage.
- If using frozen edamame, cook according to package directions (usually 3-4 minutes in the microwave), drain, and let cool completely. Add to the salad bowl.
- Add chopped cilantro (if using) and sliced green onions to the bowl.
- Pour the sesame ginger dressing over the salad. Start with about half the dressing, toss well, then add more to taste. Reserve any extra dressing in the fridge for up to 1 week.
- Toss everything together until the vegetables are well coated with dressing.
- Just before serving, top with wonton strips, sliced almonds or cashews (if using), and sesame seeds for that perfect crunch!
- Serve immediately and enjoy! Store any leftovers in an airtight container in the refrigerator.
Notes
RECIPE NOTES
Storage: Store undressed salad in an airtight container in the fridge for up to 3 days. Keep dressing separate. Once dressed, consume within 4-6 hours for best crunch. Make it a Meal: Add grilled chicken, shrimp, tofu, or steak to make this a complete main course. Substitutions:- No napa cabbage? Use all red cabbage, green cabbage, or a coleslaw mix.
- No edamame? Try chickpeas, snap peas, or skip entirely.
- Nut allergies? Use sunflower seeds or pumpkin seeds instead of almonds/cashews.
- No wonton strips? Crushed ramen noodles, chow mein noodles, or crispy rice noodles work great!
NUTRITION INFORMATION (per serving)
Based on 6 servings- Calories: 185 kcal
- Carbohydrates: 18g
- Protein: 6g
- Fat: 11g
- Saturated Fat: 1.5g
- Fiber: 4g
- Sugar: 8g
- Sodium: 420mg
- Potassium: 345mg
- Vitamin A: 4800 IU
- Vitamin C: 42mg
- Calcium: 95mg
- Iron: 2mg
