Description
A vibrant medley of crisp vegetables, fresh herbs, and crunchy edamame, tossed in a tangy sesame-ginger dressing. This Fresh Asian Chopped Salad is bright, refreshing, and perfect as a light lunch or a colorful side dish.
Ingredients
Units
Scale
- 2 cups green cabbage, finely chopped
- 2 cups red cabbage, finely chopped
- 1 large carrot, julienned or shredded
- 1 red bell pepper, diced
- 1 cucumber, seeded and diced
- 1 cup shelled edamame (fresh or thawed)
- 3 green onions, thinly sliced
- 1/4 cup fresh cilantro and/or mint, chopped
- 2 tbsp toasted sesame seeds
- 2 tbsp soy sauce or tamari
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp fresh ginger, finely grated
- 1 clove garlic, minced
- 1 tbsp honey or maple syrup
- Optional: 1/2 tsp sriracha or chili flakes
Instructions
- Finely chop cabbage, carrots, bell pepper, and cucumber. Place in a large mixing bowl.
- Add the edamame, green onions, cilantro, and/or mint. Toss gently to combine.
- In a small bowl or jar, whisk together soy sauce, rice vinegar, sesame oil, grated ginger, garlic, honey, and optional sriracha or chili flakes until well emulsified.
- Pour dressing over the chopped salad and toss thoroughly so every piece is well coated.
- Sprinkle toasted sesame seeds over the top. Serve immediately or chill briefly to let the flavors meld.
Notes
- Use a mix of green and red cabbage for color and texture contrast.
- Chickpeas or black beans can substitute edamame for variety.
- To make it gluten-free, use tamari or coconut aminos instead of soy sauce.
- Store dressing separately if making ahead to keep vegetables crisp.
- Try Thai basil or flat-leaf parsley as alternative herbs.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg