Chopped Asian Salad
This colorful and healthy Chopped Asian Salad served in cabbage cups make a great appetizer or light lunch and can be made in 15 minutes or less.
For this bright and healthy Chopped Asian Salad I used six main ingredients. They include, purple cabbage, onion, green pepper, carrots, sunflower seeds and crispy chow mein noodles.
You can add any type of vinaigrette dressing to drizzle on your Asian Chopped Salad. For my salad I used this sweet and tangy vinaigrette dressing. To make this dressing I used apple cider vinegar, maple syrup, olive oil, soy sauce, salt, pepper, and garlic powder. Together I whisked the dressing for about a minute until completely mixed.
This salad is topped with the crispy noodles that you sprinkle on top of the Chopped Asian Salad. Can’t find crispy chow mein noodles? No worries, instead use a pack of ramen noodles and crush them up and sprinkle them on top of your salad .
There are two to ways that I like to serve this Asian Chopped Salad. The first way is in a large bowl tossed with dressing then divide into smaller bowls and served. My second is using the purple cabbage leaves as serving cabbage cups and fill them with small portions of salad, drizzle with dressing and serve. Not only do you have less dishes to clean but create a beautiful presentation.
So how do you make these beautiful cabbage cups? Just cut the bottom of the head of the cabbage off and peel back each cabbage leaf to create your cups. You can even trim each cabbage cup with your kitchen scissors to create them into more of a cup shape.
Looking to make this salad the main dish? Add plant protein to your salad. Some of my favorites include shelled edamame, tofu and tempeh. They are all so wonderful in this Asian Chopped Salad and not only does it boost your protein intake for the day but leaves you feeling full for a longer period of time.
This Chopped Asian Salad recipe can be made gluten free by substituting the crispy chow mein noodles with gluten free noodles and soy sauce with coconut amino acids.
Chopped Asian Salad
These colorful and healthy Chopped Asian Salad Cups make a great appetizer or light lunch.
- 1 head of purple cabbage, half chopped to thin ribbons
- 1 green pepper, chopped
- 3 carrots, chopped
- ½ onion, chopped
- ½ cup sunflower seeds
- ½ cup crispy chow mein noodles
- ⅓ cup olive oil
- ⅓ cup apple cider vinegar
- ⅓ cup maple or agave syrup
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 Tbsp of soy sauce or coconut amino acids
- Shelled edamame
- Cut the cabbage in half. Set half of it to the side, we will use that half later.
- Chop half of the cabbage into thin ribbon cuts and place it in a large bowl.
- Combine the cabbage, carrots, onion, green pepper together in the large bowl and set aside.
- In a separate bowl combine the olive oil, apple cider vinegar, syrup, salt, pepper, garlic powder, soy sauce and whisk for about a minute until mixed.
- Drizzle the dressing on the salad and toss.
- Using the other half of the cabbage pull individual cabbage leaves off to make cabbage cups. If needed, use kitchen scissors to trim your cabbage leaves into cup shapes.
- Divide tossed salad into the cabbage cups and garnish with crispy noodles and sunflower seeds. Serve immediately.
Make it Your Own
- Add plant protein to your salad like shelled edamame, tofu or tempeh.
- This Chopped Asian Salad recipe can be made gluten free by substituting crispy chow mein noodles with gluten free noodles and soy sauce with coconut amino acids.