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Asian chopped salad in a white bowl with chopped almonds on top.
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4.12 from 18 votes

Crunchy Asian Chopped Salad

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.
Prep Time10 minutes
Course: Salad
Cuisine: Asian
Keyword: asian salad, cabbage salad, chopped asian salad
Servings: 2


  • 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


  • 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.


  • 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.


Serving: 1portion of salad with 1/4 cup of dressing | Calories: 479kcal | Carbohydrates: 28g | Protein: 30g | Fat: 31g | Fiber: 10g | Sugar: 10g