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Asian Cabbage Chopped Salad

Asian Cabbage Chopped Salad

This Asian cabbage chopped salad is a fresh and simple salad consisting of romaine lettuce, napa cabbage, green cabbage, carrots, celery, green onions, shredded carrot, and lots of cilantro then it’s tossed together with a sweet and tangy Asian vinaigrette and topped with cashews, almonds, sesame seeds. At the last minute, I baked some wonton strips to add an extra layer of crunch and I’m so glad I did. I absolutely loved this salad the so did my husband and kids. This Asian cabbage chopped salad is very flavorful, delicious, and paired nicely with the Korean flanken short ribs and garlic rice I served it with.

Asian Cabbage Chopped Salad

How to Make Asian Cabbage Chopped Salad

Make the Asian vinaigrette by combining the canola oil, seasoned rice vinegar, toasted sesame oil, soy sauce, and minced garlic together in a jar. Seal with the lid, shake and set aside to allow flavors to mingle.

Make the salad by combining the romaine lettuce, napa cabbage, green cabbage, shredded carrots, cilantro, green onions, celery, cashews, almond slices, black sesame seeds, and toasted white sesame seeds together in a large serving bowl.

Shake the vinaigrette to mix very well then drizzle some on the salad, to taste. Toss to coat evenly. Top with some crispy wonton strips, if desired. Serve immediately with the extra vinaigrette on the side. Enjoy.

Asian Cabbage Chopped Salad

Asian Cabbage Chopped Salad

Asian Cabbage Chopped Salad

Prep Time: 15 minutes
Course: Salad
Cuisine: Asian
Servings: 4
Author: Pam

Ingredients

Asian Vinaigrette:

  • 3 tbsp vegetable oil
  • 3 tbsp seasoned rice vinegar *Use 1½-2 tablespoons for a less tangy vinaigrette
  • 2 tsp toasted sesame oil
  • 1 tsp soy sauce
  • 1 clove of garlic, minced

Asian Cabbage Chopped Salad:

  • 2 cups romaine lettuce, finely chopped
  • cups napa cabbage, finely chopped
  • cups green cabbage, finely chopped
  • ½ cup shredded carrots
  • ¼ cup fresh cilantro leaves
  • 2 small green onions, sliced
  • 1 celery stalk, sliced
  • 2 tbsp cashew pieces
  • 2 tbsp almond slices
  • ½ tsp black sesame seeds
  • ½ tsp toasted sesame seeds
  • Crispy wonton strips, if desired

Instructions

  • Make the Asian vinaigrette by combining the canola oil, seasoned rice vinegar, toasted sesame oil, soy sauce and minced garlic together in a jar. Seal with lid, shake and set aside to allow flavors to mingle. 
    Side Note: We like a very tangy vinaigrette. IF you don't, use less vinegar.
  • Make the salad by combining the romaine lettuce, napa cabbage, green cabbage, shredded carrots, cilantro, green onions, celery, cashews, almond slices, black sesame seeds and toasted white sesame seeds together in a large serving bowl.
  • Shake the vinaigrette to mix very well then drizzle some on the salad, to taste. Toss to coat evenly. 
  • Top with some crispy wonton strips, if desired. Serve immediately with the extra vinaigrette on the side. Enjoy. 
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4 Comments

  1. So crunchy, fresh and tasty…a simple yet very yummy salad. Now all I need is some grilled steak to go with it for a very satisfying summer meal 🙂

  2. I’m not normally a huge slaw fan but with the Asian flavors, this sounds so good!

  3. I am hooked that sounds delicious. Keep well and safe, Diane

  4. Very refreshing. I forget about cabbage as a good base for a salad. You came up with a good one.