This Asian Inspired Chopped Cabbage Salad is packed with tons of vegetables and protein from the chickpeas and edamame. It keeps well in the refrigerator, so it’s great for meal prep lunches, but can also be enjoyed as a potluck side dish!
I have been all about the chopped cabbage salads lately and I’ve been loving them even more now that the weather is starting to warm up. This Asian Inspired Chopped Salad is packed with tons of vegetables, and the chickpeas and edamame add lots of protein. Cabbage is really hearty, so this chopped salad is great for all your summer potluck needs!
Why You’ll Love This Asian Chopped Salad Recipe
- No cooking involved – There is some chopping that you’ll have to do this this “chopped” salad, but you won’t have to turn the stovetop or oven on!
- It’s hearty – Cabbage is the main base of this vegetable salad and cabbage stays hearty for a couple of days, even when mixed with dressing. This salad won’t wilt if left out for a couple hours at a BBQ or potluck.
- It’s colorful – I don’t know about you, but I love a salad that has tons of colors in it! It really makes you feel like you’re being good to your body.
Asian Inspired Chopped Salad Recipe Ingredients
- Cabbage – The base of this chopped salad is green and purple cabbage. You can just use one kind of cabbage if you like though. I love using cabbage as a base in chopped salads because it stands up well to dressing. If you don’t like cabbage, you could use another salad green that you prefer.
- Carrots – You can either slice the carrots thinly or you can grate the carrots and chop them up.
- Cucumber – I love using hothouse, or English, cucumbers because they a thin skin and smaller seeds, but any cucumbers will work.
- Red Bell Pepper – Red bell peppers add a nice sweetness and color, but you can use any kind of bell pepper you like. Yellow or orange would probably go with this salad butter than green peppers.
- Chickpeas – Chickpeas are pretty mild in flavor and add protein. I just use canned chickpeas, but you can also cook your own.
- Edamame – I have been loving edamame lately so I add it in with every chance I get! The edamame happens to go really well with the Asian flavors in this salad. You just want to make sure to get the shelled edamame, not the pods.
- Cilantro and Green Onion – I love adding fresh herbs to my salads and cilantro and green onion worked really well with the rest of the flavors. Mint would also be great in this salad.
- Dressing – I made a dressing for this salad, but you can also use a store-bought teriyaki style dressing if you like. My dressing is made using oil, rice wine vinegar, lime juice, soy sauce, maple syrup, ginger, garlic, toasted sesame seeds and salt.
How To Make The Best Chopped Salad
- Start by chopping all your vegetables to the same size. I added chickpeas and edamame to this salad, so I like to chop my veggies to a similar size as them. When everything is the same size, you can’t have any ingredients competing with other ingredients.
- Make a flavorful dressing. Chopped salads are usually full of flavorful vegetables, but it’s also nice to flavor your dressing well. I like to add raw ginger and garlic, along with lots of other great flavors. A creamy peanut based sauce would be great too.
- Add something crunchy. There are a lot of crunchy vegetables in this chopped salad, but I also like to add something like toasted sesame seeds, toasted sliced almonds, wonton strips or crunchy chow mien noodles.
Asian Chopped Salad Recipe Frequently Asked Questions
- 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 making more than a day ahead of time, I would suggest storing the dressing separately and adding it right before serving, or a couple hours before serving.
- How long do leftovers last in the refrigerator? If stored in an airtight container, leftovers will last 3-4 days. The salad won’t be super fresh after 2-3 days, but it should still taste good.
- Can I use a store-bought dressing? Yes, you should be able to find an Asian style sesame dressing at your local grocery store.
- How should I serve this Asian Chopped Salad? You can eat it by itself, it is filling with the protein from the chickpeas and edamame! You can also serve with a side of tofu or chicken (if you’re not vegetarian) or as a side dish a potluck or BBQ.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Veggie Packed Chopped Salad Recipes?
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Asian Inspired Chopped Cabbage Salad
- Total Time: 25 minutes
- Yield: 6-10 1x
- Diet: Vegan
Description
This Asian Inspired Chopped Cabbage Salad is packed with tons of vegetables and protein from the chickpeas and edamame. It keeps well in the refrigerator, so it’s great for meal prep lunches, but can also be enjoyed as a potluck side dish!
Ingredients
Scale
- 4 cups chopped green cabbage
- 4 cups chopped purple cabbage
- 1 large red bell pepper, chopped
- 1 cup chopped carrot
- 1 cup diced cucumber
- 1 cup diced sugar snap peas
- 1 1/2 cups shelled edamame, thawed
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/2 cup chopped cilantro
- 1/2 cup thinly sliced green onion
Asian Dressing
- 1/2 cup oil, you can use either olive oil or a neutral flavored oil like safflower or canola
- 1/2 cup rice wine vinegar
- Juice of 1 lime
- 1 tablespoon pure maple syrup
- 1 1/2 tablespoons tamari, or soy sauce
- 2 teaspoons toasted sesame oil
- 2 cloves garlic, grated or finely minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon toasted sesame seeds
Instructions
- Wash all your vegetables and then chop them into bite size pieces. I like to make sure they are all about the same size, and a similar size to the chickpeas. Add chopped vegetables to a large bowl and then add the edamame, chickpeas, cilantro and green onions.
- Add all dressing ingredients to a jar, or bowl, and whisk until completely combined. Give the dressing a taste and adjust seasonings as needed.
- Pour the dressing over the salad, you don’t have to use all of it, and then mix everything together well. Add extra toasted sesame seeds and fresh herbs as a garnish, if desired. Serve immediately, or refrigerate for 2-3 days.
Notes
This salad can be enjoyed as a plant based lunch, or as a side dish, so portion sizes will vary depending on how you are serving it.
- Prep Time: 25 mins
- Cook Time: 0 mins
- Category: Side, Vegan
- Method: No Cook
- Cuisine: Asian Inspired
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