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  • Writer's pictureNicole Kuhn

Crunchy Asian Chopped Salad




PREP: 20 min. TOTAL 20 min. SERVINGS: 8



  • 4 cups white cabbage, chopped

  • 3 cups red cabbage, chopped

  • 2 medium carrots, grated or shredded (about 1 1/2 cups)

  • 1 cup edamame, cooked and shelled

  • 3 green onions, chopped

  • Handful fresh cilantro, chopped

  • Crispy wonton strips optional

for the dressing:

  • 3 Tbsp. sesame oil

  • 3 Tbsp. rice vinegar

  • 2 Tbsp. honey

  • 1 Tbsp. fresh lime juice

  • 1 1/2 tsp. freshly grated ginger

  • kosher salt and fresh black pepper


  • In a large salad bowl, toss together all of the salad ingredients. If using wonton strips, wait to add those until after the dressing.

  • In a small bowl, whisk together the dressing ingredients. Then pour over the salad and throughly toss to combine. Season with salt and pepper to taste. Top with crispy wonton strips. Serve immediately.

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