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Asian Chopped Salad with Sesame Ginger Dressing – So light & refreshing, yet so satisfying! Plus, it's SO easy to put together and you won't need to cook anything!
It's getting a little hot in my neck of the woods, so heat-free meals are in heavy rotation now. This Asian Chopped Salad with Sesame Ginger Dressing is on that list, along with my favorite Avocado Black Bean & Corn Salad.
I don't usually just have salad as a meal, but this one is really filling. It's loaded with romaine lettuce, cabbage, carrots, edamame, sliced almonds, mandarin oranges and topped with crunchy noodles.
Oh, and the dressing is simply marvelous! It's savory, zesty, and citrusy. I added very little oil to keep it light and healthy too.
Asian Chopped Salad Ingredients
️🌟 This is a quick overview with step-by-step photos. For the complete ingredient amounts and instructions, scroll down to the recipe card below.
For the Salad
- Frozen shelled edamame
- Romaine lettuce
- Red cabbage
- Green onions
- Sliced almonds
- Mandarin oranges
- Crispy noodles
Sesame Ginger Dressing Ingredients
- Rice vinegar
- Low sodium tamari (sub soy)
- Toasted sesame oil
- Liquid from canned mandarin oranges
- Fresh ginger
- Sesame seeds
Now put it all together!
Add all the dressing ingredients to a small bowl and whisk to combine well. The flavors are really easy to adjust to your liking, so taste and adjust seasoning as needed.
Now place dressing in the fridge while you wash and cut your veggies. This will give the flavors time to marinate. The dressing will slightly separate so don't forget to whisk again before pouring on the salad.
*Tip: If you can't have soy, you can replace the tamari with Coconut Aminos and the edamame with snow peas.
How to make Asian Chopped Salad
It's so easy to put this all together, just thaw the frozen edamame, drain the oranges (save liquid), shred the romaine and purple cabbage, slice the green onions and julienne or shred the carrots.
When you're ready to serve the salad, add the dressing (*whisk before pouring), almonds, and half the oranges to the bowl of veggies.
Now, gently toss to combine well. Some of the dressing will settle to the bottom, so if you feel the veggies need more coating, just toss gently again.
Top with the crispy noodles and the remaining oranges. You can sprinkle on more almonds and sesame seeds too.
- Make sure your veggies are dry after washing to prevent sogginess. I always run the veggies through my salad spinner. It helps keep everything crisp and fresh. It's one kitchen item that I can't do without.
- If you want to make things even easier, you can buy most of the veggies pre-washed and pre-cut. Then all you'll have to do is pour everything into your salad bowl.
- If you are bringing this to a get-together, leave the oranges and dressing out until it's ready to serve. Otherwise, the lettuce will get soggy. Another option is to serve the dressing on the side. Top with noodles right before serving too.
This Asian Chopped Salad is easily adjustable, so feel free to omit ingredients and add your favorite herbs, veggies, nuts, and seeds. It's completely fool-proof so have fun with it! Here are some add-in ideas:
- Bell Pepper
- Red Onion
- Snow Peas
- Cilantro, Basil, Mint
- Peanuts, Hemp Seeds, Cashews
- Seasoned Tofu or Tempeh
More Light and Fresh Recipes to Try
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Asian Chopped Salad with Sesame Ginger Dressing
Sesame Ginger Dressing
- 1 cup frozen shelled edamame , thawed
- 1 large head (12 oz) romaine lettuce , shredded (about 7 cups)
- 1 ½ cups red cabbage , shredded
- 1 ½ cups carrots , julienne (matchstick) or shredded
- ⅓ cup green onions , sliced thin
- ½ cup sliced almonds , raw or toasted
- 1 10 oz can mandarin oranges , reserve liquid
- ½ cup crispy noodles (for topping)
Sesame Ginger Dressing
- Add all ingredients to a small bowl and whisk to combine well. Taste and adjust seasoning as needed (add a pinch of salt if desired). Place in the fridge while you wash and cut your veggies. This will give the flavors time to marinate. (* Whisk again before pouring on salad)
- To a large mixing bowl, add the lettuce, cabbage, carrots, edamame, almonds, and green onions. Toss to combine well.
- If you're ready to serve the salad, add the dressing (*whisk before pouring) and half the oranges. Gently toss to combine. Some of the dressing will settle to the bottom, so if you feel the veggies need more coating, just toss gently again. Top with crispy noodles and the remaining oranges. You can sprinkle on sesame seeds too. Enjoy!