Asian Chopped Salad with Sesame Ginger Dressing

This healthy Asian chopped salad is made with green cabbage, fresh vegetables, slivered almonds and drizzled with a homemade sesame ginger dressing. It's the perfect summer side dish - can be made ahead of time, easy to throw together and great for any diet (paleo, vegan and whole30).

A little known secret... cabbage is one of my FAVORITE vegetables!

Yes, simple ol' cabbage! I love it baked in coconut oil, sautéed on the stove top, used to make veggie noodles, in soups and of course in salads.

This Asian chopped salad is refreshing, full of flavor and easy to throw together. Plus, leftovers taste fantastic!

This paleo Asian chopped salad recipe is much better than any salad kit you can buy at the grocery store. Why? Because it uses fresh, organic vegetables and a homemade sesame ginger dressing. No added sugars or inflammatory oils. Just pure and simple ingredients that, in combination, taste amazing.

Asian Chopped Salad Recipe

Here's the lowdown on this healthy Asian chopped salad:

• paleo, vegan and whole30 approved
• gluten free and dairy free
• no vegetable oils
• no added sugar
• fresh, light and flavorful

Ingredients

Here's what you need to make this vegan Asian chopped salad:

Asian Chopped Salad

• green cabbage
• carrot
• red pepper
• green onion
• parsley
• slivered almonds (omit for nut free)
• shallot

Sesame Ginger Dressing

• coconut aminos
• sesame oil
• avocado oil
• fresh ginger
• sesame seeds
• sriracha (optional)
• garlic powder
• salt

Don't be shy about making simple ingredient swaps. For instance, using green or orange bell peppers instead of red, or adding in some red cabbage. Or perhaps swapping the slivered almonds for cashews.

The one thing I recommend keeping as-is is the sesame ginger dressing. This homemade paleo sesame dressing is fantastic! And goes so well with the chopped vegetables. You may omit the sriracha if you don't want any spice, but I like a little for extra flavor and just a tad bit of heat.

How to Make an Asian Chopped Salad

Chopped salads are extremely easy to make. And thankfully, cabbage salads last quite well in the fridge compared to salads made with leafy greens like spinach or romaine.

To make this chopped salad, first prepare all of the vegetables. You want them sliced and chopped fairly small, so that you get a bit of everything with each bite.

Place all of the chopped veggies in a large serving dish or mixing bowl, along with the slivered almonds.

Next, make the dressing. Simply combine all of the dressing ingredients in a small bowl and whisk until well combined.

Pour as much or as little of the dressing onto the salad and mix with a pair of salad tongs.

Serve immediately or cover and store in the fridge.

Can This Salad Be Made Ahead of Time?

Yes! This is a great salad to make ahead of time. It lasts well in the fridge and tastes great after marinating in the dressing for a day.

Storage

Store this Asian chopped salad in a sealed or covered container in the fridge. It is best eaten within 3-4 days.

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