Chopped Asian Salad with Orange-Sesame Miso Dressing

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This Chopped Asian Salad with Orange-Sesame Miso Dressing is a quick, healthy, and vegetarian meal that’s perfect for make-ahead lunches throughout the week. You can enjoy it as is or add chicken, shrimp, or tofu for extra protein!

Why You’ll Love This Chopped Asian Salad

This salad is a delicious blend of simplicity, versatility, and diverse textures and flavors. It’s packed with fiber, protein, and healthy fats, making it a satisfying meal on its own. It also pairs well with proteins like chicken, shrimp, salmon, or tofu. The cabbage base is perfect for meal prep since it holds up well with the bold dressing without losing its crunch.

The dressing is creamy thanks to the tahini, which adds a nutty depth. You can also use cashew or peanut butter as an alternative. Feel free to customize the salad with your favorite ingredients, like basil, roasted peanuts, shaved radish, or sliced mango for a unique twist.

How to Make a Chopped Asian Salad

This easy-to-assemble salad is a joy to eat and highly customizable. For convenience, you can use pre-shredded cabbage (found at stores like Trader Joe’s) and ready-to-eat shelled edamame. The tangy, umami-rich, and citrusy dressing is versatile and can elevate grain bowls, roasted veggies, meats, or fish.

Ingredients

  • Cabbage: Use pre-shredded coleslaw mix or shred a green or purple cabbage.
  • Bell Pepper: Any color works, but red adds sweetness and vibrancy.
  • Carrots: Use matchstick carrots or julienne them yourself.
  • Edamame: A great source of plant protein and fiber.
  • Cilantro: Adds a fresh, herbaceous flavor. Skip it if you’re not a fan.
  • Chow Mein Noodles: Add crunch. For a gluten-free option, use roasted peanuts or cashews.
  • Green Onion: Optional, but adds a nice flavor.
  • Jalapeño: Adds a bit of spice. Omit if you prefer a milder salad.
  • Miso Paste: A fermented soybean paste that adds a rich umami flavor.
  • Tahini: Adds creamy richness to the dressing. Peanut or cashew butter can be used instead.
  • Vinegar: Rice vinegar is mild and perfect for this salad.
  • Sesame Oil: Toasted sesame oil is richer and more flavorful.
  • Orange Juice: Freshly squeezed from 1-2 oranges, depending on juiciness.
  • Honey: Balances the acidity of the citrus and vinegar.

For a complete list of ingredients and quantities, see the recipe card below.

Directions

Step 1: Prepare Orange-Sesame Miso Dressing

Combine all dressing ingredients in a jar or mixing bowl and mix well.

Step 2: Assemble Salad

In a large mixing bowl, combine all salad ingredients. Pour the dressing over and toss to combine.

    Recipe Variations

    • Add Chicken: Mix in 2 cups of shredded rotisserie chicken or diced chicken.
    • Add Mango: Fresh mango slices add a tropical sweetness, perfect during mango season.
    • Make Vegan: Keep it vegan by adding cubed, sautéed extra-firm tofu.
    • Make Gluten-Free: Use gluten-free crunchy ramen noodles or swap chow mein noodles for roasted peanuts or cashews.
    • Use Kale Instead of Cabbage: Lacinato or curly green kale is a great substitute for cabbage. Use one bunch.

    Make-Ahead and Storage Tips

    • Make-Ahead: Chop veggies and prepare the dressing up to one day in advance. Store them separately in the refrigerator.
    • Store: Keep the dressed salad in an airtight container in the refrigerator for up to two days. Store the dressing separately if you prefer to dress the salad as you serve it.
    • Pro Tip: Reserve some extra dressing to freshen up leftovers.

    What to Serve with Asian Chopped Salad

    While this salad is satisfying on its own, it pairs well with various dishes:

    • Salmon: Pair with Miso Maple Salmon.
    • Shrimp: Thai Shrimp Cakes or Black Pepper Shrimp are great options.
    • Tofu: Try Black Pepper Tofu or Orange Tofu.
    • Chicken: Serve with simple Turmeric Chicken for a complete meal.

    Equipment

    • Cutting Board and Chef’s Knife
    • Medium Mixing Bowl or Jar

    Ingredients 

    • 6 cups shredded cabbage (I use a mix of green and red; you can also use bagged coleslaw mix)
    • 1 cup matchstick carrots
    • 1 red bell pepper, julienned
    • 1 cup chow mein noodles
    • 3/4 cup shelled edamame
    • 1/2 cup fresh cilantro leaves, roughly chopped
    • 1/4 cup thinly sliced green onion
    • 1 jalapeño, seeds and ribs removed, thinly sliced (optional)
    • Optional garnish: toasted sesame seeds
    • Kosher salt to taste

    Orange-Sesame Miso Dressing

    • 1/4 cup fresh orange juice (from 1 orange)
    • 2 Tbsp. tahini
    • 2 Tbsp. rice vinegar
    • 1 Tbsp. white miso paste
    • 1 Tbsp. honey
    • 1 Tbsp. toasted sesame oil

    Instructions 

    1. Prepare the dressing by combining all ingredients in a medium bowl or glass jar. Use an immersion blender, frother, or whisk to mix until smooth and creamy. Taste and season with a pinch of salt, if needed.
    2. Combine all salad ingredients in a large bowl, and lightly season with kosher salt. Pour dressing overtop, and toss to combine. Garnish with toasted sesame seeds, if desired.

    Notes

    • Feel free to add shredded rotisserie chicken, shrimp, or cubes of sautéed extra-firm tofu to boost protein.
    • The dressed salad will last for up to 2 days in the fridge. The ingredients will soften, however the flavors will stay sharp.
    • You can prepare everything ahead and wait to dress it until serving to help veggies maintain their crunch.
    NUTRITION INFORMATON: Serving: 2cups | Calories: 279kcal | Carbohydrates: 36g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Sodium: 590mg | Fiber: 8g | Sugar: 12g

    *I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*

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