This Chopped Asian Salad is one I make on repeat! It's a colorful blend of fresh veggies and a flavourful miso dressing with the perfect crunch in every bite! It's also vegan and can be gluten free so everyone can enjoy it!
Is it just me, or does a salad always taste better when it's chopped into small cubes?? You can then eat it with a spoon which makes it even more delicious 🙂
This chopped salad is inspired by all the amazing Asian flavors and ingredients put in one bowl. All the different textures and tastes make you go back for more with each mouthful!
Some more Asian inspired recipes you must try are my Spicy Tuna Crispy Rice, Rice Paper Dumplings and Peanut Noodles.
This crunchy Asian Salad recipe is filling enough to enjoy as a main meal and works great for meal prep. I like to make a batch to last for the week which saves so much time.
The Japanese style Miso Asian Salad Dressing I have to say is the star of the salad! I absolutely love the umami flavors and taste of miso paste. It also includes probiotics and health benefits which makes this salad even better!
Take your time and enjoy the process of chopping the ingredients. I personally find it a little therapeutic when chopping vegetables. It goes a long way with this salad as you can get a taste of all the ingredients with every spoon!
Table of Contents
Ingredients and Substitutions
- Cucumbers, I always prefer using Persian cucumbers or Lebanese cucumbers as I find they are crisper and have more flavour. If you can't get your hands on them, a regular cucumber will also work. Other green variations such as zucchini or snow peas / sugar snap peas would be great
- Carrots are great as they keep well in this salad and can be either shredded or chopped. Adding a Red Bell pepper or other colours would be another great veggie
- Red Cabbage is lovely and crunchy and brings a lovely colour to the salad. It also doesn’t go soggy. You can of course use green cabbage or even napa cabbage which is an Asian cabbage
- Romaine lettuce is also added for extra greens and crunch. I only like to use the inner leaves which are lighter in color as they are a lot more crisp. You can then use the outer leaves for a different salad or dish
- Edamame beans are soy beans and one of my favourite ingredients in this salad! They are packed with protein and are so crunchy and delicious! I buy frozen edamame beans from my local Asian supermarket and defrost them in water for a few minutes. For extra protein, you can also add tofu or even grilled chicken if you're not vegan
- Fresh Herbs, I love using mint as it brings such a lovely freshness. Green onions can also be added if you like the tang
- Cashews give a lovely crunchy and nutty taste. Almonds or peanuts are nuts that can also be used. Toasting them will make them taste so much better too! However, to keep it nut free, you can use sesame seeds or even sunflower seeds
Miso Salad Dressing
I love this dressing and add it on so many things! There is also more detailed information about it here - Miso Dressing
- Miso paste is the base of the dressing. It gives a beautiful umami flavor and it includes nutrients and probiotics
- Soy sauce, I always prefer to use a low sodium soy sauce that has reduced salt. You can also use tamari to make it gluten free
- Lemon juice or lime juice is added for acidity
- Vinegar, my preferred vinegar to use is rice wine vinegar. You can also use rice vinegar or apple cider vinegar as they're mild and slightly sweet
- Sesame oil brings a yummy nutty flavour and scent. It is quite strong so a little goes a long way
- Ginger, I absolutely love ginger so I add quite a lot. You can also use pre grated ginger or even garlic
- Extra virgin olive oil is always my preferred oil to use. Avocado oil or even grape-seed oil are other great oils to use
- Optional add honey, agave or maple syrup if you like it on the sweeter side.
How to make Chopped Asian Salad
Here are my simple steps to make this delicious crunchy salad in no time.
- Chop vegetables (cucumbers, carrots, cabbage, lettuce) into similar-sized cubes. You can use a chopper or mandolin as you prefer
- Add chopped vegetables to a large bowl with edamame beans and fresh mint
- Add miso dressing ingredients to a small bowl or mason jar and mix until well combined. If the dressing seems too thick, you can add a dash of water to help thin it out
- Add dressing to the salad bowl and mix together so it's all nicely coated. To serve, top with cashews and it's ready!
Tips to make this Asian Chopped Salad
- Chop all the ingredients into similar sized cubes. It not only looks better but it means with every mouthful you taste all the different veggies. You can use a chopper or mandolin to chop all the vegetables. It can save some time and be a little easier if you prefer not chopping all by hand
- Use the inner leaves of the romaine lettuce which are much more crisp
- If making this Asian salad for meal prep, I prefer to add the dressing and mint on the day I’m eating it. This keeps everything extra crunchy and crisp and the mint nice and fresh
- Add the cashews right before serving! This keeps them crunchy
- To make the salad more filling you can also add brown rice or quinoa, or even some rice noodles or ramen noodles would work
More Chopped Salads
More Asian Recipes
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Chopped Asian Salad photo on Instagram so I can share the love!
Chopped Asian Salad
- 2 medium Persian cucumbers or Lebanese cucumbers
- 2 medium carrots
- ⅓ red cabbage
- 1 romaine lettuce (inner leaves only)
- 1 ½ cups edamame beans
- Handful fresh mint leave
- Handful cashew nuts
Miso salad Dressing
- 2 tablespoon white miso paste
- 2 tablespoon soy sauce or tamari (I use salt reduced)
- ½ lemon or lime
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- ½ teaspoon grated ginger (or more if you love ginger like I do)
- 4 tablespoon extra virgin olive oil
- 1-2 teaspoon water (if needed)
- ***Optional add 1 teaspoon honey/maple syrup if you prefer it on the sweeter side
- Start by dicing all of the vegetables (carrots, cabbage, cucumbers, romaine lettuce) into similar sized cubes and add to a large bowl. You can also use a chopper or a mandolin to shred the carrots like I have
- Tear in the mint leaves and add to the bowl along with the edamame beans
- Add all the dressing ingredients to a mason jar (or a glass or small bowl), shake the bowl or use a whisk to ensure all the ingredients are well combinedIf the dressing seems too thick, you can add a dash of water to help thin it out
- Pour the miso asian dressing over your salad and mix well together so it's all coated Top with cashews right before serving and dig into your crunchy Chopped Asian Salad!
This was delicous, and very satisfying! I'm so glad I made it for lunch today. 🙂
So happy you loved it Meg!
This is absolutely delicious!
Yay amazing to hear!
Just started watching and reading your posts and am loving your recipes!
Amazing to hear Stephanie xx
We loved making this recipe, it’s been a great way to get the whole family to eat more veggies and having it in the fridge ready to go has saved a lot of time in the week!
Oh yay amazing to hear! I love making a big batch too and dressing it on the day 🙂
Just sitting down eating this now, and wow! I love it! Thank you for a brilliant, vibrant and tasty recipe!
Amazing to hear you love it as much as I do Jade 🙂
I love your recipes.
Thank you so so much 🙂
I serious lack chopping skills so this took me a while but this salad was amazing!! It was so filling and very refreshing!! Thank you cant wait to try some more of your recipes!!
So glad you loved this one Lisa! The more you chop, you will get faster but dont stress about the time, relax and enjoy the process and be safe xxx