This Asian-Inspired Chopped Cabbage Salad is packed with vegetables and protein from the chickpeas and edamame. It keeps well in the refrigerator, so it’s great for meal-prep lunches and a potluck side dish!
I’ve been all about chopped cabbage salads lately, and I love them even more now that the weather is warming up. This Asian-inspired chopped salad is packed with vegetables, and the chickpeas and edamame add lots of protein. Cabbage is really hearty, so this chopped salad is great for all your summer potluck needs!
Why You’ll Love This Asian Chopped Salad Recipe
- No cooking involved – You’ll have to chop this “chopped” salad, but you won’t even have to turn the stovetop or oven on!
- It’s hearty – Cabbage is the main base of this vegetable salad and cabbage stays hearty for a couple of days, even when mixed with dressing. This salad won’t wilt if left out for a couple hours at a BBQ or potluck.
- It’s colorful – I don’t know about you, but I love a salad with tons of colors in it. It really makes you feel like you’re being good to your body.
Asian-Inspired Chopped Salad Recipe Ingredients
- Cabbage – This chopped salad’s base is green and purple cabbage, but you can use any kind of cabbage. I love using cabbage as a base in chopped salads because it holds up well to dressing. If you don’t like cabbage, you can use another salad green of choice.
- Carrots – You can slice the carrots thinly or grate and chop them up.
- Cucumber – I love using hothouse or English cucumbers because they have thin skins and smaller seeds, but any cucumber will work.
- Red Bell Pepper – Red bell peppers add a nice sweetness and color, but you can use any kind of bell pepper you like. Yellow or orange suit this salad better than green peppers.
- Chickpeas – Chickpeas are mild in flavor and add protein. I use canned chickpeas, but you can also cook your own.
- Edamame – I have been loving edamame lately, so I add it in whenever I get a chance! The edamame goes really well with the Asian flavors in this salad. You just want to make sure to get the shelled edamame, not the pods.
- Cilantro and Green Onion – I love adding fresh herbs to my salads, and cilantro and green onion worked really well with the rest of the flavors. Mint would also be great in this salad.
- Dressing – I made a dressing for this salad, but you can also use a store-bought teriyaki-style dressing if you like. My dressing uses oil, rice wine vinegar, lime juice, soy sauce, maple syrup, ginger, garlic, toasted sesame seeds, and salt.
Why Your Body Will Love This Salad
- Magical Cabbage – Or were beans the magical fruit? Like beans, cabbage is full of fiber, aiding digestion and regular bowel movements and helping us feel full longer (contributing to weight loss). It’s also known to prevent cancer (thank you, sulforaphane), boost the immune system (vitamins C and K), reduce the risk of heart disease (thanks to anthocyanins), and boost brain and bone health.
- Phytochemicals – Phytochemicals are found in fruits and vegetables and are particularly potent in colorful ones. They help prevent cancer, Alzheimer’s, and diabetes, reduce inflammation, support the heart and immune system, and regulate hormones.
How To Make The Best Chopped Salad
- Start by chopping all your vegetables to the same size. I added chickpeas and edamame to this salad, so I like to chop my veggies to a similar size. When everything is the same size, you won’t have any ingredients competing with each other.
- Make a flavorful dressing. Chopped salads are usually full of flavorful vegetables, but it’s nice to flavor your dressing well. I like to add raw ginger and garlic, along with several other great flavors. A creamy peanut-based sauce would be great, too.
- Add something crunchy. This chopped salad contains many crunchy vegetables, but I also like to add toasted sesame seeds, toasted sliced almonds, wonton strips, or crunchy chow mien noodles.
Asian Chopped Salad Recipe Frequently Asked Questions
- Is this salad vegan? Yes!
- Is this recipe gluten-free? Yes!
- Can this chopped salad be made ahead of time? Yes, it’s a great salad to make ahead of time. If making it more than a day in advance, I suggest storing the dressing separately and adding it just before (or up to a couple of hours before) serving.
- How long do leftovers last in the refrigerator? If stored in an airtight container, they will last 3-4 days. The salad will not be super fresh after 2-3 days, but it should still taste good.
- Can I use a store-bought dressing? Yes, you should be able to find an Asian-style sesame dressing at your local grocery store.
- How should I serve this Asian Chopped Salad? You can eat it by itself—it’s filled with (and filling because of the) protein from the chickpeas and edamame! You can also serve it with a side of tofu or chicken (if you’re not vegetarian) or as a side dish at a potluck or BBQ.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking For More Veggie Packed Chopped Salad Recipes?
Chickpea Salad with Cabbage and Cucumber
Creamy Southwestern Chopped Cabbage Salad
Print
Asian Inspired Chopped Cabbage Salad
- Total Time: 25 minutes
- Yield: 6-10 1x
- Diet: Vegan
Description
This Asian Inspired Chopped Cabbage Salad is packed with tons of vegetables and protein from the chickpeas and edamame. It keeps well in the refrigerator, so it’s great for meal prep lunches, but can also be enjoyed as a potluck side dish!
Ingredients
Scale
- 4 cups chopped green cabbage
- 4 cups chopped purple cabbage
- 1 large red bell pepper, chopped
- 1 cup chopped carrot
- 1 cup diced cucumber
- 1 cup diced sugar snap peas
- 1 1/2 cups shelled edamame, thawed
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/2 cup chopped cilantro
- 1/2 cup thinly sliced green onion
Asian Dressing
- 1/2 cup oil, you can use either olive oil or a neutral flavored oil like safflower or canola
- 1/2 cup rice wine vinegar
- Juice of 1 lime
- 1 tablespoon pure maple syrup
- 1 1/2 tablespoons tamari, or soy sauce
- 2 teaspoons toasted sesame oil
- 2 cloves garlic, grated or finely minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon toasted sesame seeds
Instructions
- Wash all your vegetables and then chop them into bite size pieces. I like to make sure they are all about the same size, and a similar size to the chickpeas. Add chopped vegetables to a large bowl and then add the edamame, chickpeas, cilantro and green onions.
- Add all dressing ingredients to a jar, or bowl, and whisk until completely combined. Give the dressing a taste and adjust seasonings as needed.
- Pour the dressing over the salad, you don’t have to use all of it, and then mix everything together well. Add extra toasted sesame seeds and fresh herbs as a garnish, if desired. Serve immediately, or refrigerate for 2-3 days.
Notes
This salad can be enjoyed as a plant based lunch, or as a side dish, so portion sizes will vary depending on how you are serving it.
- Prep Time: 25 mins
- Cook Time: 0 mins
- Category: Side, Vegan
- Method: No Cook
- Cuisine: Asian Inspired
This recipe is 🔥 😍 Made it exactly as listed except I added the zest of the lime also and some Sriracha for heat. It’s amazing! My taste buds are so happy.
I’m so glad you enjoyed it, Katie!! Love the lime zest and sriracha additions!