20 Minute Chopped Asian Salad with Orange-Sesame Miso Dressing is a healthy make-ahead vegetarian meal to enjoy all week. Enjoy as is, or add chicken, shrimp, or tofu!

Greetings from the salad that I shall be on enjoying on repeat all week long.

Its beauty lies in its simplicity, versatility, and diversity of textures and flavor.

In terms of nutrition, this recipe packs enough fiber, protein, and healthy fats to be enjoyed as a stand alone meal, however also pairs well with just about any protein: chicken, shrimp, salmon, or tofu.

It’s also perfect for make-ahead lunches (just like my beloved Thai Quinoa Salad) because the cabbage can absorb the bold dressing without losing its crisp bite.

To make the dressing a bit creamy, I use tahini, which adds an extra layer of toasty, nutty depth. Alternatively, you can use cashew or peanut butter.

Switch up the salad ingredients based on your preferences and don’t be afraid to get creative! For example, add basil, roasted peanuts, shaved radish, and sliced mango to elevate the whole shebang.

How to Make a Chopped Asian Salad

This is an easy-to-assemble and fun-to-eat bowl of bliss that is highly customizable. (Much like my go-to Chicken Cashew Salad.)

Look for bags of pre-shredded cabbage for convenience (I always find them at Trader Joe’s). In addition, I typically buy the ready-to-eat packs of shelled edamame at TJ’s (again, pure convenience here), however you can also use frozen/thawed edamame.

In the same vein, the tanginess, big umami flavor, and citrus-packed punch of the dressing makes it incredibly versatile.

And if you decide to double the batch, it can instantly elevate any grain bowl situation, or roasted veggies, meat, or fish.

The Ingredients

• Cabbage: You can either purchase bags of shredded cabbage (coleslaw mix) or shred a green or purple cabbage yourself.
• Bell Pepper: Any color works here, however I prefer the sweetness and vibrancy of red.
• Carrots: Look for matchstick carrots, or you can julienne large carrots yourself.
• Edamame: For a one-two punch of plant protein and fiber!
• Cilantro: For a fresh, herb-y punch. If you’re not a cilantro fan, you can certainly leave it out.
• Chow Mein Noodles: I love adding these to Asian-inspired salads for extra crunch. If making the salad gluten free, swap the noodles for roasted peanuts or cashews.
• Green Onion: Optional, however adds lovely flavor.
• Jalapeño: For a little kick of spice! If you’re spice adverse, feel free to omit.
• Miso Paste: Miso is a classic Japanese condiment made from fermented soy beans. Perhaps one of the most underutilized yet impactful ingredients, this umami bomb is capable of adding worlds of savory depth to both sweet and savory recipes.
• Tahini: For adding creamy richness to the dressing. Alternatively, you can use peanut or cashew butter.
• Vinegar: I like using rice vinegar, which is more mild than other varieties.
• Sesame Oil: I prefer toasted sesame oil, which packs more flavor and richness than classic sesame oil.
• Orange Juice: Make sure it’s from fresh oranges (1 to 2 depending on how juicy they are).
• Honey: A little sweetness helps balance the acidity of the citrus and vinegar.

For a complete list of ingredients and quantities, see the recipe card below.

The Directions

Step 1: Prepare Orange-Sesame Miso Dressing by combining all dressing ingredients in a jar or mixing bowl; mix well to combine.

Step 2: Assemble Salad by combining all salad ingredients in a large mixing bowl. Pour dressing overtop, and toss to combine.

Recipe Variations:

• Add Chicken: Add 2 cups of shredded rotisserie chicken, or even a can of diced chicken.
• Add Mango: During mango season, this salad is fantastic with fresh, sliced mango.
• Make Vegan: As written, this recipe is 100% plant-based. To keep it vegan while also boosting protein, add a block of cubed, sautéed extra-firm tofu.
• Make Gluten Free: Swap the chow mein noodles for your favorite gluten free crunchy ramen noodles, or use roasted peanuts or cashews instead.
• Use Kale Instead of Cabbage: An alternative green that holds up well after being dressed is lacinato or green curly kale. Use 1 bunch in place of the cabbage.

Make-Ahead and Storage Tips:

• Make-Ahead: Chop all your veggies up to 1 day in advance, and store them in the refrigerator. You can also prepare your dressing up to 1 day in advance, and store it in a separate container in the refrigerator.
• Store: Place Chopped Asian Salad in an airtight storage container in the refrigerator. Once dressed, it will save for 2 days without going too soft. If you prefer to dress your salad as you serve it, store your dressing separately.
  • Pro tip: keep a little leftover extra dressing on the side no matter what to liven up each serving!

What to Serve with Asian Chopped Salad:

While this salad is mighty satisfying on its own, it also pairs well with a slew of other dishes. Here are a few suggestions:

• Salmon: The flavors of this salad play incredibly well with my Miso Maple Salmon.
• Shrimp: Either my Thai Shrimp Cakes or Black Pepper Shrimp would serve as the perfect entrees.
• Tofu: You can’t go wrong with my reader-favorite Black Pepper Tofu recipe. This Orange Tofu would also complement the flavors of the salad beautifully.
• Chicken: Prep a batch of this simple Turmeric Chicken to slice and serve on top of the salad.

Recipe FAQs

More Asian-Inspired Salad Recipes

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