Crunchy Asian Chopped Salad

DF GF

This Asian chopped salad is loaded with fresh veggies and tossed with a creamy almond dressing. You’ll love the crunch and flavor! Dairy-free, gluten-free and low-carb.

The reason my habit of having a daily salad (#saladeveryday) is so fun and easy is because I switch things up and keep my salads exciting.

Don’t get me wrong, I definitely go in phases of loving certain salads. I was on a Cobb salad kick for a bit and now my new go-to is this Asian chopped salad. I feel like whenever I create a new salad I eat it every day for a week or two and then get the itch for change so I create another combo.

Are you a meal repeater? Or do you like to keep things fresh and new every day?

Asian chopped salad in a white bowl with chopped almonds on top.

Ingredients in Crunch Asian Salad

  • napa cabbage romaine lettuce will work as well.
  • purple cabbage see my note below about all the healthy benefits. 
  • carrots and red bell pepper these fresh veggies add a nice crunch to the salad.
  • avocado for some added creaminess and healthy fat. 
  • green onion – if you don’t have green onion, yellow or red onion are both great alternatives.
  • cilantro adding fresh cilantro to this salad gives it such great flavor.
  • almonds for some added crunch. 
  • chicken some protein to make this salad even more filling.
  • chili almond dressing the real star of the show here! It’s amazingly creamy and is legit giving me life right now. I’ve been drizzling it on everything!

All the ingredients for an Asian chopped salad in a large salad chopper bowl.

Notes and Substitutions 

Napa cabbage: A crunchy lettuce like romaine would work as a good substitute.

Vegetarian: You can omit the chicken for a vegetarian salad and add in some chickpeas, tempeh, or tofu for added protein.

Red pepper: Not a fan of red bell peppers or don’t have any on hand? Feel free to use green or yellow instead. 

Cheese: If you’re looking to add in some cheese to this salad I think feta would work well.

Dressing: I love the chili almond dressing I created for this salad but any dressing would work if you’re in a pinch. Some options: creamy balsamic dressing, cilantro lime dressing or peanut dressing.

OXO salad chopper bowl: You certainly don’t need the salad chopper but it makes this salad super easy to toss together and is probably my favorite salad accessory. 😉 So many people have told me they bought the salad chopper because I recommended it and their lives have been forever changed… just sayin’!

All the ingredients for an Asian chopped salad in a large salad chopper bowl.

Benefits of Cabbage

Both napa and purple cabbage have a lot of great health benefits, but I’m going to focus on purple because that’s the real nutrition powerhouse!

Purple cabbage is:

  • Packed with Vitamin C – as in, more than oranges! Vitamin C helps boost your immune system and repair tissues in your body.
  • Anti-inflammatory – this means it helps fight inflammation throughout the body. Inflammation shows up in our body in so many different ways – IBS, acne, pain – the list could go on!
  • Loaded with Vitamin K – helps with a variety of body functions – everything from blood clotting to bone health.
  • High in antioxidants – you’ve probably heard that term but what does it mean? Have you heard of free radicals? They are the same as oxidative damage or stress in the body. Antioxidants combat those free radicals which essentially counteracts the damage happening in our bodies. Important stuff!
  • On the Environmental Working Group Clean 15 list – meaning it is one of the lowest fruits and vegetables with pesticide residue. Woo!

Asian salad being chopped in an OXO salad chopper bowl.

How to Store Asian Chopped Salad

This salad stores super well!

To make it in advance: If you’re making this as a meal prep salad I recommend adding some dressing to the full batch but saving some to add just before serving as well. The cabbage doesn’t get soggy but you lose a little flavor from the dressing as it sits so I like to add a drizzle when I serve it. I also recommend adding the avocado right before serving.

To store leftovers: Store any leftovers in an airtight container for 3-4 days in the refrigerator. 

Crunchy asian salad in a white bowl with gold spoon being held by a woman's hand.

More Kale Salads to Try:

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If you try this Asian chopped salad I’d love to hear what you think. Please leave a comment below with your feedback and give the recipe a star rating! 

Crunchy Asian Chopped Salad

4 from 9 votes
This Asian chopped salad is loaded with fresh veggies and tossed with a creamy almond dressing. You'll love the crunch and flavor! Dairy-free, gluten-free and low-carb.
Asian chopped salad in a white bowl with chopped almonds on top.
Prep Time 10 minutes
Servings 2

Ingredients

  • 3 cups chopped/shredded napa cabbage or romaine lettuce
  • 5 cups chopped/shredded purple cabbage
  • ½ cup shredded carrots
  • 1 cup chopped red bell pepper
  • 1 avocado, sliced
  • 2-3 green onions, sliced
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped almonds
  • 2 cups shredded chicken
  • chili almond dressing

Instructions
 

  • Combine ingredients: Toss cabbage, carrots, bell pepper, green onions, cilantro and shredded chicken in a large salad bowl or the salad chopper bowl.
  • Add dressing: Toss with dressing to taste.
  • Serve: Portion salad on a plate. Top with sliced avocado and chopped almonds.

Notes

  • Napa Cabbage: A crunchy lettuce like romaine would work as a good substitute.
  • Vegetarian: You can omit the chicken for a vegetarian salad and add in some chickpeas, tempeh, or tofu for added protein.
  • Red pepper: Not a fan of red bell peppers or don't have any on hand? Feel free to use green or yellow instead.
  • Cheese: If you're looking to add in some cheese to this salad I think feta would work well.
  • Dressing: I love the chili almond dressing I created for this salad but any dressing would work if you’re in a pinch. Some options: creamy balsamic dressing, cilantro lime dressing or peanut dressing.

Nutrition

Serving: 1portion of salad with 1/4 cup of dressing Calories: 479kcal Carbohydrates: 28g Protein: 30g Fat: 31g Fiber: 10g Sugar: 10g
Course: Salad
Cuisine: Asian
Keyword: asian salad, cabbage salad, chopped asian salad

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    13 comments
    1. Nadine Braehmer
      May 7, 2021 AT 7:13 am

      2 stars
      Yummy dressing, but the salad was too dry for me. I made it with chickpeas and tofu instead of chicken.

      1. Brittany Mullins
        May 7, 2021 AT 11:45 am

        Sorry you thought the salad was too dry. Did you feel as though it needed more dressing?

    2. Laura
      December 8, 2020 AT 7:30 am

      5 stars
      I adore this salad! I’ve made it many times, with and without chicken. Even non bird food eaters love it lol! The salad dressing is a must. Absolutely delicious!!!

      1. Brittany Mullins
        December 8, 2020 AT 6:46 pm

        Ahh yay! I’m so glad this salad has been a hit. Thanks for making it and for coming back to leave a comment + star rating. I appreciate it. 🙂

    3. Niki
      October 21, 2020 AT 8:43 pm

      5 stars
      This was such an amazing salad and dressing recipe! All of the flavors blended together so well from the dressing and gave the perfect crunch, and was a great mix of sweet and savory, with a little kick from the chili pepper in the dressing! Will definitely be making this again, and even use it in tacos next time!

      1. Brittany Mullins
        October 21, 2020 AT 9:15 pm

        Yay!! So glad you loved this salad, Niki. Thanks so much for making it and for coming back to leave a comment + star rating. I so appreciate it. <3

    4. liceum dla dorosłych kraków
      June 8, 2018 AT 9:39 pm

      Hi I just made this recipe today and I can definitely recommend it to anyone. Delicious.

    5. Linda
      June 4, 2018 AT 5:10 pm

      Is the recipe for one serving?
      Looks delicious!

      1. Brittany Mullins
        June 5, 2018 AT 10:56 am

        The salad makes a big portion and should make about 3-4 meal-sized servings. I love making it at the beginning of the week as a meal prep salad.

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