Colorful, crunchy and endlessly customizable — my vibrant Asian Chopped Salad lets you mix and match to your heart’s content.
The idea for this salad recipe started with a simple craving for something fresh, crisp and full of flavor. I wanted a colorful mix of vegetables paired with the nutty, bright richness of sesame and ginger combined in a topping. After some chopping and a quick whisk of the dressing, I ended up with a salad that was exactly what I’d hoped for — vibrant, satisfying and easy to make. The best part? The salad’s versatility means you can swap ingredients and create endless variations while keeping all the flavor.
- Not a fan of salmon? Try chicken or shrimp.
- Want different veggies? Cucumbers, celery, red pepper or snap peas all work beautifully.
- Love a little more crunch? Toss in sesame seeds or cashews.
- Prefer to skip the noodles? Go for it!
Recipe
Asian Chopped Salad with Sesame-Ginger Dressing
Colorful, crunchy and endlessly customizable — my Asian Chopped Salad lets you mix and match to your heart’s content.
Ingredients
Chopped Asian Salad
- 4 cups romaine lettuce, chopped
- 16 oz tri-color coleslaw
- 4 oz frozen mukimame
- ¼ cup green onions, chopped
- 2-4 tablespoon fresh cilantro, chopped
- 4-6 oz stir-fry rice noodles (optional)
Sesame-Ginger Dressing
- ¼ cup tahini
- 2 tablespoon rice vinegar
- 1 teaspoon ginger, grated
- 1 garlic clove, minced
- 2 tablespoon toasted sesame oil
- 1-2 tablespoon maple syrup
- 1 tablespoon soy sauce
- ½ lime, juiced
- ¼ teaspoon red pepper flakes
- 1-4 tablespoon warm water, if needed for consistency
Salmon Fillet (optional)
- 6 oz salmon fillets (x2)
- 2 tablespoon toasted sesame oil
- 1 tablespoon sesame seeds
- salt and pepper to taste
Instructions
- Whisk together the dressing ingredients and set aside. If the dressing is too thick for your taste, stir in 1 tablespoon of warm water at a time until the desired consistency is reached.
- For optional salmon, set oven to 400F. Brush the fillets with oil and sprinkle them with sesame seeds, salt and pepper. Bake for 10-12 minutes, until the internal temperature reaches between 125-135F. Remove and let cool while prepping the remaining ingredients, then add to the salad at the end.
- Combine the lettuce, coleslaw mix, green onions and cilantro in a large salad mixing bowl.
- Bring ¼ cup water to a boil in a small saucepan. Add frozen mukimame and return to a boil. reduce heat to medium then cover and boil gently for 4-5 minutes or until tender, stirring once. Rinse under cold water; drain well. Add to the salad bowl.
- If making rice noodles, bring 4 cups of water to a boil in a medium saucepan. Add noodles; cook 4-5 minutes until they're tender but firm. Rinse under cold water; drain well. Using a scissors, cut the noodles into smaller, bite-sized pieces. Add to the salad bowl.
- Toss all ingredients then top with dressing.
Notes
- Not a fan of salmon? Try chicken or shrimp.
- Want different veggies? Cucumbers, celery, red pepper or snap peas all work beautifully.
- Love a little more crunch? Toss in sesame seeds or cashews.
- Prefer to skip the noodles? Go for it!
Nutrition
Calories: 540kcalCarbohydrates: 44gProtein: 26gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 12gMonounsaturated Fat: 11gCholesterol: 47mgSodium: 372mgPotassium: 985mgFiber: 7gSugar: 8gVitamin A: 4325IUVitamin C: 46mgCalcium: 153mgIron: 4mg
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