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+ servings

Asian Cabbage Chopped Salad

Prep Time15 mins
Course: Salad
Cuisine: Asian
Servings: 4
Author: Pam


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
  • 1/2 cup shredded carrots
  • 1/4 cup fresh cilantro leaves
  • 2 small green onions, sliced
  • 1 celery stalk, sliced
  • 2 tbsp cashew pieces
  • 2 tbsp almond slices
  • 1/2 tsp black sesame seeds
  • 1/2 tsp toasted sesame seeds
  • Crispy wonton strips, if desired


  • 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.