Asian Chopped Salad with Sesame Ginger Dressing
A crunchy, colorful Asian chopped salad loaded with white and red cabbage, julienned carrots, snap peas, and cashews, all tossed in a sweet and tangy sesame ginger dressing you can shake together in a jar.
Sam looked up from his plate and said 'this is better than the restaurant one.' And look, Sam does not hand out compliments on salads. The man would eat rice and meat for every meal if I let him. But this Asian salad — with all that crunch, those toasty cashews, the dressing that's a little sweet, a little tangy, a little gingery — it converted him. It converted Adam too, who picked out every single snap pea and carrot stick and ate them like chips. I started making this after years of buying those bagged Asian salad kits from the grocery store. You know the ones. They're fine, but the cabbage is always a little sad and the dressing packet tastes like it's been sitting in a warehouse since 2019. Once I realized I could chop everything fresh and shake up a better dressing in literally two minutes, I never went back. This is now my go-to for school potlucks, summer cookouts, and honestly just Tuesday nights when I want something that feels light but still fills you up. The secret is the dressing. My mom would probably add sumac to this because she adds sumac to everything, but the sesame oil and fresh ginger combination is perfect as is. Trust me — make extra.
“Slice your cabbage thin — really thin, about 1/4 inch ribbons. Thick chunks don't pick up the dressing, don't soften enough to eat comfortably, and you end up with a salad that feels like a chore instead of a craving. A sharp knife and a little patience make all the difference.”
The Key to This Dish
Sam looked up from his plate and said 'this is better than the restaurant one.' And look, Sam does not hand out compliments on salads. The man would eat rice and meat for every meal if I let him. But this Asian salad — with all that crunch, those toasty cashews, the dressing that's a little sweet, a little tangy, a little gingery — it converted him. It converted Adam too, who picked out every single snap pea and carrot stick and ate them like chips.
I started making this after years of buying those bagged Asian salad kits from the grocery store. You know the ones. They're fine, but the cabbage is always a little sad and the dressing packet tastes like it's been sitting in a warehouse since 2019. Once I realized I could chop everything fresh and shake up a better dressing in literally two minutes, I never went back. This is now my go-to for school potlucks, summer cookouts, and honestly just Tuesday nights when I want something that feels light but still fills you up.
The secret is the dressing. Four ingredients you probably already have, plus fresh ginger and lime that make it taste like something from a really good noodle place. My mom would probably add sumac to this because she adds sumac to everything, but the sesame and ginger combination is honestly perfect as is.
Once you toss everything together and that dressing hits all those crunchy vegetables — the purple cabbage turns even more vibrant, the carrots glisten, the snap peas get this beautiful sheen. It's one of those salads people actually get excited about. Layla calls it the rainbow salad and honestly, she's not wrong.
!Common Mistakes to Avoid
- 1Dressing the salad too early — the cabbage wilts and the noodles turn to mush within 20 minutes
- 2Skipping the cashew toasting — raw cashews taste flat and chalky compared to toasted ones
- 3Slicing cabbage too thick — chunky cuts don't absorb the dressing and each bite becomes a chore
- 4Using toasted sesame oil for the full amount — it's intense. Use regular sesame oil or a 50/50 blend if you find it overpowering
Asian Chopped Salad with Sesame Ginger Dressing
Ingredients
For 6 servings (about 1.5 cups)
- 3 cups white cabbage, thinly sliced
- 3 cups red cabbage, thinly sliced
- 1 medium red bell pepper, cut into thin strips
- 1 medium carrot, julienned
- 1 cup sugar snap peas, chopped on a diagonal
- 3 green onions, chopped
- 1 tbsp fresh cilantro, chopped
- 1 tbsp Sesame Seeds
- 1/2 cup cashews, toasted and chopped
- 1/2 cup crispy chow mein noodles
Sesame Ginger Dressing
- 4 tbsp Sesame Oil
- 4 tbsp Rice Vinegar
- 2 tbsp Honey
- 2 tbsp fresh lime juice (about 1 lime)
- 2 tsp fresh ginger, peeled and finely grated
- 1 tsp salt (or to taste)
- 1/2 tsp ground black pepper (or to taste)
Instructions
- 1
Toast cashews in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant.
5 minCashews are speckled golden brown and smell nutty — they go from perfect to burnt in about 30 seconds, so watch them closely.
- 2
Transfer cashews to a plate to cool completely, then chop into rough pieces.
Cool enough to handle and chopped into bite-sized chunks — some big, some small is fine.
- 3
Wash and prep all vegetables. Thinly slice both cabbages, julienne the carrot, slice the bell pepper into thin strips, and chop the snap peas on a diagonal.
All vegetables are sliced to a similar thinness — about 1/4 inch — so every bite has an even crunch.
- 4
Add the white cabbage, red cabbage, bell pepper, carrot, snap peas, and green onions to a large mixing bowl.
Bowl looks like a rainbow — vibrant purples, oranges, reds, and greens all visible.
- 5
Make the dressing: combine sesame oil, rice vinegar, honey, lime juice, grated ginger, salt, and pepper in a mason jar. Seal and shake vigorously for 30 seconds.
30 secDressing is fully emulsified — no honey sitting at the bottom, uniform golden-amber color throughout.
- 6
Pour the dressing over the salad and toss to combine. Season with additional salt and pepper to taste.
Every piece of cabbage and vegetable is lightly coated and glistening — no dry patches or dressing pooling at the bottom.
- 7
Top with chopped cilantro, toasted cashews, crispy chow mein noodles, and sesame seeds. Serve immediately.
Toppings are scattered evenly across the surface — the crunch factor is everything here.
Equipment Needed
large mixing bowl · cutting board · sharp knife · small skillet · mason jar with lid
Chef Tips
- ✓Add the crispy noodles and cashews right before serving — they go soggy fast once they hit the dressing. I learned this the hard way bringing it to a school potluck an hour early.
- ✓If you're making this ahead, keep the dressing separate and toss just before serving. The vegetables hold beautifully in the fridge for up to 8 hours undressed.
- ✓Swap cashews for roasted peanuts or sliced almonds if that's what you have. My friend Meghan uses slivered almonds and it's equally good.
- ✓For a heartier meal, add shredded rotisserie chicken or grilled shrimp on top. Sam insists on chicken when this is dinner and not a side.
- ✓Double the dressing — you'll want extra. It keeps in the fridge for a week and is incredible on plain rice or grilled chicken.
Why It Works
- →Two types of cabbage give you both tender crunch (white) and sturdy bite (red) — using just one would be boring
- →The dressing is oil-based, not cream-based, so it clings to the shredded vegetables without weighing them down
- →Fresh ginger in the dressing adds a warm, spicy bite that ties all the vegetables together better than powdered ever could
- →Adding crunchy toppings at the very end preserves their texture contrast against the dressed vegetables
Techniques Used
Variations
With crispy wonton strips
Swap the chow mein noodles for fried wonton strips — cut wonton wrappers into thin strips and fry in oil for 30 seconds until golden. Even crunchier and more impressive for guests.
Spicy peanut version
Add 2 tablespoons creamy peanut butter and 1 teaspoon sriracha to the dressing for a richer, spicier take. Use chopped peanuts instead of cashews to match.
Protein-packed dinner version
Top with shredded rotisserie chicken, grilled shrimp, or cubed crispy tofu. Add 1 cup shelled edamame to the vegetables for extra protein.
FAQ
Can I use napa cabbage instead?+
Absolutely — swap the white cabbage for napa. It's more tender and wilts faster, so definitely dress it right before serving. Keep the red cabbage for color.
Is this salad gluten-free?+
Almost — the only thing containing gluten is the chow mein noodles. Swap them for crushed rice crackers or extra toasted cashews and you're set.
Can I make the dressing ahead of time?+
Yes, and it actually gets better. Make it up to 5 days ahead and store in the fridge. Give it a good shake before using since the oil will separate.
What if I don't have fresh ginger?+
Use 1/2 teaspoon ground ginger in a pinch. It won't have the same brightness, but it works. I always keep a knob of ginger in my freezer — it grates beautifully straight from frozen.
Serving Suggestions
Serve as a side with grilled chicken, teriyaki salmon, or alongside potstickers for a full spread. It's also substantial enough as a light lunch on its own — just add some protein on top. I always bring this to potlucks in a big clear bowl so people can see all the colors.
Make Ahead
Prep and combine all vegetables up to 8 hours ahead and store covered in the fridge. Make the dressing up to 5 days ahead. Keep toppings (cashews, noodles, sesame seeds) in a separate bag. Toss everything together just before serving.
Storage
Dressed salad keeps in an airtight container in the fridge for 1-2 days but will lose its crunch. Undressed vegetables last 3-4 days refrigerated. Store dressing separately for best results.
Reheating
This salad is served cold — no reheating needed. If the dressed leftovers have softened overnight, add a handful of fresh crispy noodles and a squeeze of lime to revive the texture and brightness.
Freezing
This salad does not freeze well — the cabbage and vegetables become watery and limp when thawed. Make it fresh each time.