Vegetarian Asian Chopped Salad
Prep time
Total time
A tornado of texture and color, this crunchy salad is pleasing to the eye and as satisfying as it is nutritious! Asian flavors in the vinaigrette add zip and tons of flavor.
Recipe type: Salad
Cuisine: American
Serves: 10 servings
  • 2 cups Napa Cabbage-(shredded thick)
  • ¼ cup Red Cabbage-(shredded thin)
  • 1 head Baby Bok Choy-(cleaned and sliced thin)
  • 2 cups Baby Mixed Greens
  • 1 cup Mini Bell Peppers-(cored and sliced into rings)
  • ¼ cup Edamame-(cooked and shelled)
  • 1 Asian Pears-(peeled, cored, and julienned)
  • 1 Carrot (peeled and sliced)
  • ¼ cup Cashews-(roasted and lightly chopped)
  • ½ cup Fried Won Ton Strips
  • ⅓ cup Ginger Cilantro Dressing (recipe below)
For the Dressing:
  • 3 cloves garlic, sliced
  • 1 Tablespoon chopped fresh ginger
  • 2 Tablespoons creamy Peanut Butter ½ cup Sweet Chili Sauce
  • ½ cup Rice Vinegar
  • ¼ cup Low Sodium Soy Sauce
  • ¼ cup Sesame Oil
  • 1 cup Canola Oil
  • 1 cup cilantro (stems removed, chopped)
  • 1 Green Onion (sliced into thin rings)
  1. Combine the first 7 ingredients into a blender and blend until a smooth puree.
  2. While blender is still running, slowly add in the salad and sesame oil.
  3. Once all oil is incorporated to dressing, add in cilantro and blend until smooth. Adjust seasoning with salt and pepper and remove from blender to serving vessel.
  4. Stir in the thinly sliced scallions and serve.
  1. In a large mixing bowl, add first 8 ingredients and mix until combined. Add dressing and toss well.
  2. Remove salad from bowl and place in a pile on a round plate. Sprinkle cashews over salad. Place fried won ton strips on top of salad and serve.
*This recipe is designed for food service or entertaining. The salad ingredients can easily be cut in half. The dressing quantities were modified from the original recipe - feel free to adjust to your taste.
Recipe by She's Cookin' | food and travel at