Asian Chopped Salad with Homemade Ginger Dressing

Our Asian Chopped Salad is crunchy, sweet, and salty all at once, making it incredibly satisfying. Crisp green and purple cabbage, sweet mangos, carrots, edamame, and peanuts, are dressed with a homemade ginger Asian dressing.

It’s fresh, colorful, and packed with flavor making this Asian-inspired salad a fantastic choice for lunch or dinner. Serve it alongside chicken, salmon, shrimp, or tuna.

Crunchy Asian-Inspired Chopped Salad

Ohhhh…this Salad has got that salty-sweet-crunchy thing going on, which makes it insanely satisfying!

PRO TIP: Double the ginger dressing recipe because you’ll want to use it all week as a marinade or drizzled over roasted or grilled vegetables!

Why You’ll Love This Asian Salad

• Fresh and Crunchy: There is just so much crunch in this salad! Two kinds of cabbage, carrots, green onions, and peanuts all give it an amazingly satisfying crisp texture!
• Sweet and Savory: If you like sweet and savory foods, this salad is perfect for your next light lunch or dinner! The sweet mangos with the salty ginger Asian dressing is a combo you just can’t get enough of!
• Vegan Friendly Recipe: Swap out the honey for maple syrup and this recipe becomes vegan friendly, with the added boost of protein coming from the peanuts and edamame.
• Customizable: Add even more protein by adding grilled chicken, shrimp, salmon or tuna to make this a more substantial meal.
• Meal Prep Friendly: You can refrigerate this salad for up to 48 hours.

Makes about 6 servings

Ingredients:

• 4 cups shredded green cabbage
• 3 cups shredded purple cabbage
• 1 large carrot, peeled and cut into matchsticks
• 1 cup precooked edamame beans
• 1 fresh mango, peeled and chopped
• 4 green onions, sliced
• 1 handful/bunch fresh cilantro leaves, chopped
• 1/2 cup peanuts, or chopped cashews (optional)
• 1 fresh lime slice, or wedge as garnish

 Ginger Dressing:

• 1 Tbsp minced fresh garlic
• 1/2 Tbsp ginger puree
• 2 Tbsps sesame seed oil
• 1/4 cup coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce
• juice of 1 fresh lime
• 2 Tbsps raw honey
• 1/8 tsp white pepper

Ingredient Notes:

Cabbage: We used both green and purple cabbage in this dish to not only create an incredibly crunch Asian chopped salad base, but also to add color and additional nutrients.

Edamame: This boost of plant-based protein will help you feel full and satisfied longer.

Mango: The sweetness from the mango slices really helps balance the savory ginger dressing.

Peanuts: These add crunch and nuttiness to the salad. You can swap them out for cashews if you prefer.

Ginger Dressing: To make this homemade ginger dressing, we combined the freshest garlic and ginger we could find, then added a dash of sesame oil and coconut aminos to really get that Asian flavor. To brighten it, we also added a splash of lime, and to sweeten we used a little bit of honey…which can be swapped for maple syrup or another natural sweetener you prefer.

How To Make Asian Chopped Salad:

Step 1. Add the garlic, ginger, sesame oil, coconut aminos, or soy sauce, lime juice, honey, and white pepper into a small bowl and whisk really well until combined.

Step 2. Add the chopped salad ingredients in to a large bowl: green and purple cabbage, carrots, edamame, mango, green onions, cilantro, and peanuts.

Step 3: Toss the salad by drizzling the ginger dressing over the top and toss well until evenly coated.

Step 4. Taste test to see if your salad needs flavors adjusted – occasionally I like a teensy bit of sea salt and fresh lime squeezed on mine.

Step 5. Serve immediately, or refrigerate for several hours, then enjoy! Best eaten within 48 hours. Refrigerate any leftovers.

Enjoy, and be sure to come back here to let us know how you liked it!

❤Rachel

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