Asian Chopped Salad

This delicious salad is quick to prepare and completely customizable to your personal tastes. I love the color and crunch of purple cabbage, and try to choose a rainbow of fresh vegetables to add – whatever I have on hand!

Quinoa adds protein and fiber to this salad, and I usually add chopped almonds or cashews for extra crunch. The simple dressing brings everything together.

Asian Chopped Salad

Asian Chopped Salad

Yield: 10
Prep Time: 20 minutes
Total Time: 20 minutes

This easy salad comes together quickly – fresh chopped veggies topped with a quick homemade dressing and you're done!


  • Purple cabbage
  • Carrots
  • Red, orange, or yellow bell pepper
  • Sugar snap peas
  • Scallions
  • Chopped radishes
  • Cilantro
  • Chopped cashews, almonds, or peanuts
  • Quinoa (or any other grain or rice if you want to make it heartier) – optional; you could even cook some soba or ramen noodles to make it a noodle salad
  • 1/4 cup rice wine vinegar
  • 2 Tbsp. sesame oil
  • 1 Tbsp. soy sauce (or tamari if gluten free)
  • 1 Tbsp. maple syrup (or honey if not vegan)
  • 1 1/2 Tbsp. sesame seeds
  • Garlic (either 1/4 tsp. dried or 1 minced garlic clove)
  • Ginger (either 1/4 tsp. dried or 1 inch piece of fresh grated ginger)
  • Sriracha if you want it a bit spicier!


  1. Chop veggies and nuts (if using).
  2. Cook the quinoa or other grain of choice; let cool.
  3. Whisk the ingredients for the dressing in a small bowl.
  4. Toss to combine.


I try to choose a rainbow of colored vegetables for this salad, but you can get creative and use any type of veggies that you prefer.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 132Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 338mgCarbohydrates: 18gFiber: 2gSugar: 4gProtein: 4g

Nutritional information is estimated and may vary per preparation.

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