Asian Cabbage Chopped Salad is a simple and fresh salad of finely chopped cabbage and romaine lettuce tossed with fresh cilantro, shredded carrot, green onion and celery. Topped with toasted almonds, cashews and a flavorful sesame ginger dressing!
Meet my latest salad craving! Back in early July, my friend Nichole brought a version of this salad over and it was love after first bite. The combination of the cabbage and celery, cashews and almonds with the flavorful dressing was mind blowing. If you’re familiar with the Taylor Farms bagged salad you can get at Costco, then you already know.
This Asian Cabbage Chopped Salad has a blend of chopped cabbage, carrots, and celery is mixed with fresh cilantro and topped with toasted almonds and salty, buttery cashews and then drizzled with a sesame ginger dressing. The only thing I do differently is add green onions and I bake my own wontons instead of purchasing fried store-bought wontons. Making this salad a little lighter than the original.
It’s a phenomenal vegetarian salad but would be equally delicious with chopped grilled or roasted chicken on top for some added protein!
To Make The Sesame Ginger Dressing You Will Need:
- coconut aminos or low-sodium tamari
- rice wine
- toasted sesame oil
- extra light olive oil
- fresh ginger
To a mixing bowl, measure and add in 3 tablespoons coconut aminos (or low-sodium tamari), 3 tablespoons rice wine, 2 tablespoons toasted sesame oil, 2 tablespoons extra light olive oil, 1 tablespoon sugar, 1 tablespoon grated fresh ginger and 1 teaspoon grated fresh garlic.
What Is Coconut Aminos?
Coconut aminos is a flavorful and salty sauce made from the fermented sap of coconut palm and sea salt, yet it does not taste like coconut at all. Its consistency and deeply brown color is similar to soy sauce. It’s also happens to be soy, gluten and wheat-free too. With that said, coconut aminos is a healthy substitute for those with a restrictive diet.
Whisk to combine and then set off to the side.
To Make This Asian Cabbage Chopped Salad You Will Need:
- savoy cabbage
- green cabbage
- romaine lettuce
- green onions
- toasted almonds
- black sesames
- sesame ginger dresssing
- crispy wontons
First, the crispy baked wontons!
To Make the Crispy Baked Wontons You Will Need:
- 4 ounces fresh wonton wrappers
- olive oil spray
- fine kosher salt
Preheat your oven to 400℉ (or 200℃).
Using a sharp knife, cut the wonton wrappers in half diagonally and then half again, so you get 4 triangles per sheet. Line a rimmed metal baking sheet with a silicone mat or parchment before spraying with olive oil. Arrange the wonton triangles onto the prepared pan and spray again with olive oil. Season with salt and bake on the middle rack of your preheated oven for 3 to 5 minutes or until the edges are golden brown and the wontons are crispy. If the wontons are still chewy, bake for an additional 30 seconds to a minute.
I prefer to save calories by spraying them with olive oil and baking them in the oven because they’re just as crispy and delicious as deep-fried.
In a large mixing bowl, add 3 cups each chopped savoy and green cabbage. Add in the chopped romaine, 1 cup shredded carrot, 1/2 cup thinly sliced celery, 1/3 cup chopped cilantro and 2 sliced green onion.
Use tongs to toss everything together.
Divide the cabbage mixture among plates and top with a tablespoon of toasted almonds, cashews and a sprinkle of the black sesame seeds, more or less as desired. Drizzle with the sesame ginger dressing and wedge a few crispy wontons on the side. Or crush them over top of your salad.
A crunchy, flavorful and light!
However if you’re looking for a little more protein, this salad is delicious with chopped grilled chicken on top. SO good!
Bonus! You can make this asian cabbage chopped salad in advance for a week of delicious meal prep! Just keep the dressing, wontons and nuts off to the side and packaged separately.
Asian Cabbage Chopped Salad
FOR THE SESAME GINGER DRESSING:
- 3 tablespoons coconut aminos, or low-sodium tamari
- 3 tablespoons rice wine
- 2 tablespoons toasted sesame oil
- 2 tablespoons olive oil, extra light
- 1 tablespoon sugar
- 1 tablespoon ginger, grated
- 1 teaspoon garlic, grated
FOR THE CRISPY WONTONS:
- 4 ounces wonton wrappers
- olive oil spray
- kosher salt
FOR THE SALAD:
- 1 small savoy cabbage, finely chopped (about 3 cups)
- 1 small green cabbage, finely chopped (about 3 cups)
- 1 medium romaine lettuce, finely chopped
- 1 cup carrots, shredded
- 1/2 cup celery, thinly sliced
- 1/3 cup cilantro, chopped
- 2 green onions, sliced
- 1/3 cup cashews, toasted
- 1/3 cup sliced almonds, toasted
- 1 tablespoon black sesame seeds
FOR THE DRESSING:
- In a mixing bowl combine the coconut aminos, rice wine, oils, sugar, ginger and garlic.
- Whisk to combine.
FOR THE CRISPY WONTONS:
- Preheat your oven to 400℉ (or 200℃) and line a sheet pan with a silicone mat or parchment before spraying it with olive oil.
- With a sharp knife, cut the wontons into triangles and place on the prepared pan. Sprinkl with salt and bake for 3 to 5 mintues or unitl the edges are lightly golden. Rotate the pan halfway thorugh baking for even crisping.
FOR THE SALAD:
- In a large mixing bowl, combine the chopped cabbages, romaine, carrot, celery, green onions and cilantro. Use tongs to toss.
- Divide among plates and top with cashews, almonds, sesame seeds and a few spoonfuls of dressing.
- Arrange a few wontons on the side or crush them over top.
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