Crunchy Asian Chopped Salad with Creamy Peanut Dressing

This Asian Chopped Salad is a household favorite, especially in warm weather. With a creamy peanut dressing, crisp vegetables, and crunchy toppings, it converts even reluctant salad eaters. Serve it as a light main with added protein or as a refreshing side with chicken or fish.

This bright and crunchy Asian chopped salad uses simple pantry ingredients and fresh produce, making it an excellent last-minute recipe. The creamy peanut dressing balances sweet and savory notes while the crunchy toppings add texture and contrast. It’s adaptable, easy to scale, and ideal for summer lunches, potlucks, or weeknight dinners.

Table of Contents

• Why You’ll Love This Recipe
• Ingredients & Substitutions
• How to Make Asian Chopped Salad
• Serving Suggestions
• Expert Tips & Variations
• Recipe FAQs
• Recipe Card

Why You’ll Love This Recipe

• Crunchy: Peanuts, wonton strips, and sesame seeds deliver a satisfying crunch in every bite.
• Creamy peanut dressing: Natural peanut butter gives the dressing a smooth, rich texture and nutty flavor.
• Easy: No cooking required for most components—perfect for cooks of all skill levels.
• Versatile: Swap vegetables, nuts, or add protein to make it your own.
• Refreshing: Light and bright, this salad is ideal for warm-weather meals and packed lunches.

Ingredients & Substitutions

Peanut Dressing

Asian Chopped Salad

• Toasted sesame oil: Use dark toasted sesame oil (not the lighter, regular variety) for a deeper nutty aroma that complements the peanut dressing.
• Peanuts: Swap peanuts for chopped almonds, cashews, or sunflower seeds for a different crunch and flavor profile.
• Edamame: Shelled edamame is easy to find frozen—microwave briefly and cool before adding to the salad.

Full ingredient quantities are listed in the recipe card below.

How to Make Asian Chopped Salad

Quick Overview

• Make the peanut dressing.
• Thinly slice or chop the vegetables.
• Toss with dressing and finish with crunchy toppings.

Step-by-Step Instructions

Step 1: In a small jar or airtight container, combine natural peanut butter, honey, rice wine vinegar, soy sauce, lime juice, toasted sesame oil, minced fresh ginger, red chili flakes, and granulated garlic. Shake vigorously until smooth, or blend briefly in a small food processor or blender for a silkier texture.

Step 2: In a large bowl, add thinly sliced red cabbage and green cabbage, bell pepper, carrot, cucumber, shelled edamame, green onions, cilantro, and salted peanuts.

Step 3: Pour in about two-thirds of the dressing and toss until evenly coated. Taste and add more dressing if needed.

Step 4: Finish with crispy wonton strips and sesame seeds just before serving.

Serving Suggestions

Garnish with extra chopped peanuts, fresh cilantro, and crispy chow mein noodles for additional texture. This salad pairs well with Asian-inspired mains such as stir-fried chicken, shrimp, or spicy noodle dishes. It also makes a satisfying packed lunch when the dressing and crunchy toppings are stored separately until ready to eat.

Expert Tips & Variations

• Speed prep: Use a vegetable slicer to create uniform, thin slices quickly.
• Pat veggies dry: Removing excess moisture helps the dressing adhere and keeps leftovers crisper.
• Make-ahead option: Assemble vegetables and store the dressing and crunchy toppings separately. Toss before serving.
• Add protein: Turn the salad into a main course with grilled chicken, tofu, shrimp, or sliced pork.
• Include grains: Mix in rice, quinoa, or couscous to make the dish more filling.
• Swap produce: Try baby bok choy, butter lettuce, or sugar snap peas in place of some vegetables.
• Nuts: Use cashews or almonds if you prefer a different nutty flavor.
• Chop or slice: Chop vegetables small for easier forkfuls, or slice thin for a lighter texture.

Recipe FAQs

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Asian Chopped Salad

This Asian Chopped Salad is light, crunchy, and dressed in a creamy peanut sauce—perfect for warm-weather meals and easy to customize with your favorite proteins and vegetables.

Prep Time: 25 minutes

Total Time: 25 minutes

Servings: 6 people

Ingredients

Peanut Dressing

• 1/4 cup natural peanut butter
• 3 tablespoons honey
• 2 tablespoons rice wine vinegar
• 2 tablespoons soy sauce
• 1 lime, juiced
• 1 teaspoon toasted sesame oil
• 1 tablespoon finely minced fresh ginger
• 1/4 teaspoon red chili flakes
• 1/4 teaspoon granulated garlic

Asian Chopped Salad

• 2–3 cups thinly sliced red cabbage
• 2–3 cups thinly sliced green cabbage
• 1 cup thinly sliced bell pepper
• 1 cup thinly sliced carrot
• 1 cup thinly sliced cucumber
• 1 cup shelled edamame
• 1/3 cup chopped green onion
• 1/3 cup chopped cilantro
• 1/3 cup salted peanuts
• Crispy wonton strips and sesame seeds for topping (optional)

Instructions

1. Combine all dressing ingredients in a jar and shake or blend until smooth.
2. Place all salad vegetables, edamame, herbs, and peanuts in a large bowl.
3. Toss with about two-thirds of the dressing, taste, and add more dressing if desired.
4. Top with crispy wonton strips and sesame seeds just before serving to preserve crunch.

Notes

• Toasted sesame oil: Dark toasted sesame oil provides more flavor than light sesame oil.
• Substitutions: Use other nuts like cashews or almonds, or swap in different vegetables to suit your taste.
• Edamame: Use frozen shelled edamame, thawed and cooled, for convenience.
• Make ahead: Prep vegetables in advance and store dressing and toppings separately. Toss before serving.

Nutrition

Calories: 155 kcal | Carbohydrates: 20 g | Protein: 6 g | Fat: 7 g | Fiber: 3 g

Nutrition information is an estimate and should be used as a guideline only.