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Colorful Asian Chopped Salad with edamame, red cabbage, carrots, peppers, and peanuts in a white bowl.
Layla

Asian Chopped Salad

Crunchy, colorful, and tossed with a tangy sesame-ginger dressing that beats any takeout.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: lunch, Side Dish
Cuisine: Asian-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 head romaine lettuce chopped into bite-sized pieces
  • 2 cups red cabbage thinly sliced
  • 1 cup edamame shelled, thawed if frozen
  • 1 cup carrots julienned or shredded
  • 1 large red bell pepper diced
  • 1 cup cucumber diced, English or Persian preferred
  • 4 scallions thinly sliced
  • 0.5 cup roasted peanuts roughly chopped
  • 1 cup wonton strips store-bought or homemade
For the Sesame-Ginger Dressing
  • 3 tbsp rice vinegar unseasoned
  • 2 tbsp soy sauce low-sodium preferred
  • 2 tbsp toasted sesame oil
  • 2 tbsp neutral oil grapeseed or avocado
  • 1 tbsp honey
  • 1 tbsp fresh ginger finely grated
  • 1 clove garlic minced

Equipment

  • Large cutting board
  • Chef's Knife
  • Large Mixing Bowl
  • Small bowl or jar (for dressing)
  • Sheet Pan

Method
 

Prep the Vegetables
  1. Chop romaine into bite-sized pieces and transfer to a large bowl. Slice cabbage thinly, julienne carrots, and dice bell pepper and cucumber. Add all vegetables to the bowl along with edamame and scallions. Toss to combine.
Make the Dressing
  1. In a small bowl or jar, combine rice vinegar, soy sauce, sesame oil, neutral oil, honey, grated ginger, and minced garlic. Whisk vigorously until emulsified, about 30 seconds, or shake in a jar with a tight lid.
Toast the Wonton Strips
  1. If using uncooked wonton wrappers, cut into thin strips and spread on a sheet pan. Bake at 375F for 5-7 minutes until golden and crisp. Cool completely. Skip if using store-bought.
Assemble and Serve
  1. Pour dressing over vegetables and toss thoroughly to coat every piece. Top with chopped peanuts and wonton strips just before serving so they stay crunchy.

Notes

Chop everything roughly the same size so you get a bit of each ingredient in every bite. The dressing keeps in the fridge for 5 days; shake before using. For a heartier meal, add shredded rotisserie chicken or pan-seared tofu.