20 Minute Chopped Asian Salad with Orange-Sesame Miso Dressing

5 from 6 votes
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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!

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Chopped asian salad styled in a wooden serving bowl with utensils resting on each side.

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

Recipe ingredients in separate bowls arranged on a wooden platter with labels.
  • 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.

Orange-sesame miso dressing being mixed in a small white bowl on a cutting board.

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

All salad ingredients being combined in a wooden bowl, and orange-sesame miso dressing being poured overtop.

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

Can I Make this Recipe with Bagged Coleslaw?

Absolutely! The more convenient, the better.

Can I Dress the Salad in Advance?

Yes, you can dress the salad and enjoy leftovers for up to 2 days. If making for a crowd, I would dress at least 30 minutes in advance to really let the dressing seep in and flavor the veggies.

Can I Use a Bottled Dressing?

Yes, you can use any variety of bottled sesame or peanut dressing if you don’t wish to make it from scratch.

Chopped asian salad styled in a large wooden salad bowl. Garnished with cilantro and sesame seeds.

More Asian-Inspired Salad Recipes

If you try this recipe a try, snap a pic and tag #dishingouthealth on Instagram. Also, follow along on Facebook and Pinterest for the latest recipe updates!

5 from 6 votes

Chopped Asian Salad with Orange-Sesame Miso Dressing

20 minute chopped Asian with orange-sesame miso dressing is a healthy make-ahead vegetarian main or side-dish served with your protein of choice.
Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 4 to 6 people


  • Cutting Board and Chef's Knife
  • Medium Mixing Bowl or Jar


  • 6 cups shredded cabbage (I use a mix of green and red; you can also use bagged coleslaw mix)
  • 1 cup matchstick carrots
  • 1 red bell pepper, julienned
  • 1 cup chow mein noodles
  • 3/4 cup shelled edamame
  • 1/2 cup fresh cilantro leaves, roughly chopped
  • 1/4 cup thinly sliced green onion
  • 1 jalapeño, seeds and ribs removed, thinly sliced (optional)
  • Optional garnish: toasted sesame seeds
  • Kosher salt to taste

Orange-Sesame Miso Dressing

  • 1/4 cup fresh orange juice (from 1 orange)
  • 2 Tbsp. tahini
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. white miso paste
  • 1 Tbsp. honey
  • 1 Tbsp. toasted sesame oil
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  • Prepare dressing by combining all ingredients in a medium bowl or glass jar. Use an immersion blender, frother, or whisk to mix until smooth and creamy. Taste and season with a pinch of salt, if needed.
  • Combine all salad ingredients in a large bowl, and lightly season with kosher salt. Pour dressing overtop, and toss to combine. Garnish with toasted sesame seeds, if desired.


  • Feel free to add shredded rotisserie chicken, shrimp, or cubes of sautéed extra-firm tofu to boost protein.
  • The dressed salad will last for up to 2 days in the fridge. The ingredients will soften, however the flavors will stay sharp.
  • You can prepare everything ahead and wait to dress it until serving to help veggies maintain their crunch.


Serving: 2cups | Calories: 279kcal | Carbohydrates: 36g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Sodium: 590mg | Fiber: 8g | Sugar: 12g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!

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Recipe Rating


  1. Kyle says:

    5 stars

  2. Kelly says:

    5 stars
    This recipe was a huge hit! No leftovers at all! Such a simple recipe and the combination of flavors was delicious. I will definitely be making this again.

  3. Stephanie says:

    5 stars
    So good! I loved the dressing, it’s so versatile. I can think of so many other dishes this would be great on! It’s perfection! Thank you for the recipe!

  4. Chelsea S says:

    5 stars
    Fantastic! I only wanted to eat one serving so I opted to keep dressing on the side and I’ll add the dressing serving by serving as the week goes on (same with the noodles). So good!

  5. Wallace Bird says:

    5 stars
    Brilliant recipe, and dressing. I used it with roasted beets and shiitake mushrooms. Couldn’t be better.

    1. Jamie Vespa says:

      Hi Wallace – I’m so glad you enjoyed this one! Thank you for taking the time to leave a review!

  6. Amy says:

    5 stars
    This dressing was restaurant quality transcendently delicious.

    1. Jamie Vespa says:

      I’m so glad you enjoyed it, Amy! Thank you for taking the time to leave a review!

  7. Deb Wilder says:

    DELISH!! Packed for work lunch this week and it held up great