Go Back

The Ultimate Crunchy Asian Chopped Salad

A towering, vibrant salad featuring shredded Napa and red cabbage, carrots, broccoli, and a generous topping of crispy wonton strips, all tossed in a savory soy-ginger vinaigrette.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: American, Asian Fusion
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 4 cups Napa cabbage shredded
  • 2 cups red cabbage shredded
  • 1 cup carrots julienned
  • 1 cup broccoli florets chopped small
  • 0.5 cup green onions sliced
Crunchy Topping
  • 1 cup chow mein noodles or crispy wonton strips
  • 2 tbsp sesame seeds toasted
Soy Ginger Dressing
  • 0.25 cup rice vinegar
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 1 tsp fresh ginger grated
  • 0.5 cup vegetable oil

Equipment

  • Large mixing bowl
  • Whisk
  • Chef's knife
  • Cutting board

Method
 

  1. Wash and thoroughly dry all vegetables. Shred cabbages and chop broccoli into small, bite-sized pieces.
  2. In a jar or bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, ginger, and garlic.
  3. Slowly stream in the vegetable oil while whisking to emulsify the dressing.
  4. In a large bowl, combine all vegetables. Pour 3/4 of the dressing over the salad and toss well to coat.
  5. Mound the salad high on a serving platter.
  6. Top generously with crispy noodles and sesame seeds just before serving to maintain crunch.
  7. Drizzle remaining dressing over the top if desired.

Notes

Add cooked shredded chicken or shrimp to make this a complete protein-packed meal. Do not dress the salad until ready to serve to prevent sogginess.