Tasty Asian Salad Recipe

Tasty Asian Salad Recipe hits every craving at once with crisp veggies, crunchy toppings, and a tangy-sweet sesame dressing that tastes like your favorite takeout side dish but fresher. It works for busy weeknights, meal prep lunches, or a colorful potluck dish, and you can make it in about 25 minutes. I first tossed this together on a hot summer night in my tiny apartment kitchen, and my friends still text me for the recipe years later.

Why Choose This Tasty Asian Salad Recipe

This Tasty Asian Salad Recipe brings together crunchy cabbage, carrots, and cucumbers with a bold, zippy dressing that balances salty, sweet, and a little heat. You get restaurant flavor with simple pantry ingredients, and the whole thing feels light but still satisfying.

You can customize it for picky eaters or dietary needs without losing flavor. Add protein, swap veggies, or adjust the spice level, and the salad still tastes bright and fresh.

“This Tasty Asian Salad Recipe tastes like a restaurant favorite but comes together faster than delivery ★★★★★”

Ingredients You’ll Need

Salad base

• 3 cups shredded green cabbage
• 2 cups shredded red cabbage
• 1 cup shredded carrots (use pre-shredded bagged carrots to save time)
• 1 red bell pepper, thinly sliced
• 1 cup thinly sliced cucumber (Persian or English cucumbers work best)
• 3 green onions, thinly sliced
• 1 cup shelled edamame, cooked and cooled (frozen steam-in-bag edamame works great)
• 1 cup chopped cilantro (use flat-leaf parsley if you dislike cilantro)
• 1 tablespoon toasted sesame seeds
• 1 cup crunchy toppings: chopped roasted peanuts or cashews, or crispy chow mein noodles

Optional protein add-ins

Pick one or mix and match to turn this Tasty Asian Salad Recipe into a full meal.

• 2 cups cooked shredded chicken (rotisserie chicken works perfectly)
• 2 cups chilled cooked shrimp
• 1 block extra-firm tofu, pressed and cubed, then pan-seared
• 1 cup cooked quinoa or brown rice for extra bulk

Dressing ingredients

• 1/4 cup low sodium soy sauce or tamari for gluten free
• 3 tablespoons rice vinegar (unseasoned)
• 2 tablespoons fresh lime juice
• 2 tablespoons honey or maple syrup
• 2 tablespoons toasted sesame oil
• 2 tablespoons neutral oil (avocado oil or light olive oil)
• 1 tablespoon smooth peanut butter or almond butter
• 1 teaspoon fresh grated ginger or ginger paste from a tube
• 1 clove garlic, finely minced or grated
• 1–2 teaspoons sriracha or chili garlic sauce, to taste
• 1–2 tablespoons water to thin, as needed

Equipment list

• Large mixing bowl
• Small bowl or jar with lid for dressing
• Whisk or fork
• Cutting board and sharp knife
• Measuring cups and spoons
• Salad tongs or two large spoons

Tips & Tricks

• Shred cabbage thinly so it soaks up more dressing and tastes less tough.
• Use pre-shredded coleslaw mix if you want a shortcut, then add extra color with red cabbage or carrots.
• Dry veggies well after rinsing so the dressing clings instead of sliding off.
• Taste the dressing before you toss the salad and adjust salt, sweetness, or heat to match your preference.
• Add crunchy toppings right before serving so they stay crisp.
• Chill the salad for 10–15 minutes after tossing to let flavors mingle.
• Slice veggies in similar sizes so each bite feels balanced.
• Pack dressing separately if you plan to meal prep this Tasty Asian Salad Recipe.

How to Make Tasty Asian Salad Recipe

Mix the dressing

1. Add soy sauce, rice vinegar, lime juice, honey, toasted sesame oil, neutral oil, peanut butter, ginger, garlic, and sriracha to a small bowl or jar.
2. Whisk until the peanut butter blends in and the dressing looks smooth and glossy.
3. Add a splash of water if the dressing looks too thick and whisk again until it reaches a pourable consistency.
4. Taste the dressing and adjust with more honey for sweetness, more lime for brightness, or more sriracha for spice.

Prep the veggies

1. Shred green and red cabbage with a sharp knife or mandoline and place them in a large mixing bowl.
2. Add shredded carrots, sliced bell pepper, cucumber, and green onions to the bowl.
3. Toss in the cooked edamame and chopped cilantro.
4. Gently mix everything so the veggies distribute evenly.

Add protein and crunch

1. Add your chosen protein such as shredded chicken, shrimp, or tofu to the veggie bowl.
2. Sprinkle in toasted sesame seeds.
3. Pour about two thirds of the dressing over the salad.
4. Toss until the salad looks evenly coated, then add more dressing if the mix looks dry.

Taste and finish

1. Taste a forkful and adjust with extra lime juice, soy sauce, or a pinch of salt if needed.
2. Add chopped peanuts, cashews, or crispy noodles right before serving.
3. Give the salad one last gentle toss so the crunchy toppings stay on top.
4. Serve the Tasty Asian Salad Recipe chilled or at cool room temperature.

What to Serve with Tasty Asian Salad Recipe

Serve this Tasty Asian Salad Recipe with grilled chicken skewers, baked tofu, or simple roasted salmon for a balanced dinner. Pair it with steamed jasmine rice, brown rice, or veggie fried rice to make the meal more filling. You can also spoon it into lettuce cups or rice paper wraps for a fun handheld option. Add iced green tea, sparkling water with citrus, or a fruit smoothie to keep the meal light and refreshing.

Storage Options

• Store leftover Tasty Asian Salad Recipe in an airtight container in the fridge for up to 3 days.
• Keep crunchy toppings in a separate container at room temperature so they stay crisp.
• Store extra dressing in a jar in the fridge for up to 5 days and shake well before using.
• Avoid freezing this salad, since the fresh veggies lose their crunch after thawing.

Tasty Asian Salad Recipe

Tasty Asian Salad is a light, crunchy salad with fresh vegetables, toasted almonds, and a tangy-sweet sesame dressing.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Salad

Cuisine: American

Ingredients

  

• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1 red bell pepper, thinly sliced
• 3 green onions, thinly sliced
• 1/4 cup fresh cilantro leaves, chopped
• 1/4 cup roasted sliced almonds
• 2 tablespoons toasted sesame seeds
• 2 cups cooked shredded chicken

• 1/4 cup soy sauce (low sodium preferred)
• 3 tablespoons rice vinegar
• 2 tablespoons honey
• 2 tablespoons sesame oil
• 2 tablespoons vegetable or canola oil
• 1 tablespoon fresh lime juice
• 2 teaspoons fresh grated ginger
• 1 clove garlic, minced
• 1 teaspoon sriracha or chili sauce

Instructions

 

1. In a large bowl, combine shredded green cabbage, red cabbage, carrots, cucumber, red bell pepper, green onions, and cilantro.
2. Add roasted sliced almonds and toasted sesame seeds to the bowl. Add shredded chicken if using.
3. In a separate small bowl or jar, whisk together soy sauce, rice vinegar, honey, sesame oil, vegetable oil, lime juice, grated ginger, minced garlic, and sriracha if desired until well combined.
4. Pour the dressing over the salad ingredients and toss well until everything is evenly coated.
5. Let the salad sit for 5–10 minutes to allow the flavors to meld, then taste and adjust seasoning if needed.
6. Serve immediately, garnished with extra sesame seeds or cilantro if desired.

Notes

Nutrition Information
Approximate per serving (4 servings, with chicken): 320 calories; fat 20 g; saturated fat 3 g; carbohydrates 18 g; fiber 4 g; sugars 11 g; protein 18 g; sodium 710 mg. Values will vary based on exact ingredients, brands, and portion size.