13 Asian Salad Recipes the Whole Family Will Love

Crispy vegetables, bold flavors, and those irresistible sesame-ginger dressings—there’s something magical about Asian salads that makes healthy eating feel like a celebration! Whether you’re looking for a quick weeknight side dish or a show-stopping potluck contribution, these thirteen Asian salad recipes bring restaurant-quality flavors straight to your kitchen.

Fun fact: many Asian salads actually taste even better the next day as the flavors meld together in the fridge! These colorful bowls are perfect for families who want to sneak more veggies onto the table without any complaints.

Just like my popular Honey Garlic Chicken recipe, these salads prove that wholesome food can be absolutely delicious. Get ready to discover your new favorite way to enjoy fresh, crunchy vegetables!

What is Asian Salad?

Ever wonder why we call it “Asian salad” when Asia is home to thousands of different cuisines? Well, it’s kind of like calling all pasta “Italian food”—technically true but wildly simplified! In Western kitchens, Asian salad typically refers to any salad featuring ingredients and flavor profiles from East and Southeast Asian cuisines: think sesame oil, soy sauce, fresh ginger, rice vinegar, and plenty of crunchy vegetables.

These salads are anything but boring, bursting with that perfect balance of sweet, salty, sour, and sometimes spicy that makes your taste buds do a happy dance. As the saying goes, “the way to a person’s heart is through their stomach,” and these vibrant salads definitely know the way! Ready to bring some Asian-inspired magic to your dinner table?

Why You’ll Love These Asian Salad Recipes

The Ultimate Crunch Factor

The star of any Asian salad is undoubtedly that incredible crunch factor. Unlike wilted lettuce salads that go soggy within hours, Asian salads feature sturdy vegetables like napa cabbage, carrots, snap peas, and cucumbers that stay crisp and fresh for days. That satisfying crunch combined with a tangy-sweet dressing creates a texture and flavor experience you simply can’t get from traditional green salads.

Budget-Friendly Home Cooking

Making these salads at home saves you serious money compared to ordering them at restaurants or buying pre-packaged versions. A single bag of pre-made Asian salad at the grocery store costs around $5-7 and barely feeds two people. Meanwhile, making your own costs just a few dollars and yields enough to feed your whole family with plenty of leftovers!

Flavorful Toppings That Make It Special

The flavorful toppings and ingredients make these salads truly special. Toasted sesame seeds, crunchy wonton strips, roasted peanuts or cashews, fresh cilantro, and aromatic dressings transform ordinary vegetables into something extraordinary. Each bite delivers layers of flavor and texture that keep you coming back for more. If you love bold flavors like in my Teriyaki Chicken Bowl recipe, you’ll absolutely adore these Asian-inspired salads. Don’t wait another day—let’s dive into making these delicious salads at home!

The 13 Best Asian Salad Ideas

1. Classic Asian Chopped Salad

This crowd-pleasing salad features rainbow-colored vegetables and the most addictive sesame-ginger dressing you’ll ever taste.

Quick Overview

This classic Asian chopped salad is incredibly easy to make, bursting with fresh flavors, and stays crisp in the fridge for up to 3 days. The star is definitely the homemade sesame-ginger dressing that’s both sweet and tangy.

Total Time: 20 minutes
Prep Time: 15 minutes
Cook Time: 5 minutes

Key Ingredients for Classic Asian Chopped Salad

For the Salad:

4 cups napa cabbage, thinly sliced
2 cups red cabbage, shredded
2 large carrots, julienned
1 cup snap peas, trimmed and sliced
1 red bell pepper, thinly sliced
2 green onions, chopped
¼ cup fresh cilantro, chopped
½ cup edamame, shelled
⅓ cup roasted cashews or peanuts
¼ cup wonton strips or crispy noodles

For the Sesame-Ginger Dressing:

3 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon fresh ginger, grated
1 clove garlic, minced
1 tablespoon sesame seeds
Salt and pepper to taste

Step-by-Step Instructions

Make the Dressing First:

In a small jar with a lid, combine rice vinegar, sesame oil, olive oil, soy sauce, honey, grated ginger, minced garlic, and sesame seeds. Seal the jar and shake vigorously for 30 seconds until everything is well combined. Set aside to let the flavors develop while you prep the vegetables.

Prepare the Vegetables:

Wash all your vegetables thoroughly and pat them dry. Use a sharp knife to thinly slice the napa cabbage into ¼-inch strips. Shred the red cabbage using a box grater or mandoline. Julienne the carrots into thin matchsticks—this takes a few extra minutes but makes a big difference in texture. Trim the snap peas and slice them diagonally. Thinly slice the red bell pepper and chop the green onions and cilantro.

Assemble the Salad:

In a large serving bowl, combine the napa cabbage, red cabbage, julienned carrots, sliced snap peas, red bell pepper, and edamame. Toss gently to mix all the colorful vegetables together evenly.

Add Toppings and Dress:

Sprinkle the chopped green onions, fresh cilantro, and sesame seeds over the salad. Give the dressing jar another good shake, then drizzle it over the salad to taste. Start with about half the dressing and add more as needed. Toss everything together using tongs until all the vegetables are lightly coated. Just before serving, add the roasted cashews and wonton strips on top for maximum crunch.

2. Thai Mango Cucumber Salad

Sweet, juicy mango meets crisp cucumbers in this refreshing salad that tastes like summer in a bowl.

Quick Overview

This light and refreshing Thai-inspired salad comes together in just 10 minutes with minimal ingredients. The combination of sweet mango and cool cucumber dressed in a tangy lime dressing is absolutely irresistible.

Total Time: 10 minutes
Prep Time: 10 minutes

Key Ingredients for Thai Mango Cucumber Salad

For the Salad:

2 ripe mangoes, peeled and cubed
2 English cucumbers, sliced into rounds
¼ cup red onion, thinly sliced
¼ cup fresh mint leaves
¼ cup fresh cilantro, chopped
⅓ cup roasted peanuts, roughly chopped

For the Lime Dressing:

3 tablespoons fresh lime juice
1 tablespoon rice vinegar
1 tablespoon honey
1 tablespoon soy sauce
1 teaspoon sesame oil
½ teaspoon red pepper flakes (optional)

Step-by-Step Instructions

Prepare the Fruit and Vegetables:

Peel the mangoes by running a sharp knife along the pit on both sides. Cut the mango flesh into bite-sized cubes, about ½ inch each. Slice the English cucumbers into thin rounds, approximately ¼ inch thick. Thinly slice the red onion and chop the fresh herbs.

Make the Lime Dressing:

In a small bowl, whisk together fresh lime juice, rice vinegar, honey, soy sauce, sesame oil, and red pepper flakes if using. Whisk vigorously until the honey is fully dissolved and the dressing looks smooth and combined. Taste and adjust sweetness or acidity to your preference.

Combine and Serve:

Arrange the cucumber rounds on a large serving platter or shallow bowl. Scatter the cubed mango on top. Drizzle the lime dressing evenly over everything. Sprinkle with chopped peanuts, fresh mint leaves, and cilantro. Serve immediately for the best texture and flavor.

3. Japanese Cucumber Salad (Sunomono)

This quick-pickled cucumber salad is a staple in Japanese cuisine, offering cool refreshment with every bite.

Quick Overview

Sunomono is incredibly simple yet elegantly delicious. The cucumbers are lightly salted and then dressed in a sweet-tangy rice vinegar dressing that’s perfectly balanced.

Total Time: 15 minutes (plus 10 minutes resting)
Prep Time: 15 minutes

Key Ingredients for Japanese Cucumber Salad

2 English cucumbers or 4 Persian cucumbers
1 teaspoon salt
3 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon soy sauce
1 teaspoon sesame oil
2 tablespoons sesame seeds, toasted
Optional: thin slices of red chili or seaweed strips

Step-by-Step Instructions

Slice and Salt the Cucumbers:

Wash the cucumbers and slice them very thin, about ⅛ inch thick. You can use a mandoline slicer for perfectly uniform slices. Place the cucumber slices in a colander and sprinkle with salt. Toss gently to distribute the salt evenly. Let sit for 10 minutes—this draws out excess moisture and seasons the cucumbers.

Make the Sweet Vinegar Dressing:

While the cucumbers rest, combine rice vinegar, sugar, soy sauce, and sesame oil in a bowl. Stir well until the sugar completely dissolves.

Rinse and Dress:

After 10 minutes, rinse the salted cucumbers under cold water to remove excess salt. Gently squeeze the cucumbers to remove as much water as possible. Pat dry with paper towels. Place the cucumbers in a serving bowl and pour the dressing over them. Toss to coat evenly. Sprinkle with toasted sesame seeds and serve chilled.

4. Crunchy Ramen Noodle Salad

This crowd-pleasing salad features crispy ramen noodles, cabbage, and a tangy-sweet dressing.

Quick Overview

A potluck favorite that combines crunchy textures with an addictive sweet and tangy flavor. The crispy ramen noodles and toasted almonds make this salad stand out from the rest.

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8

Key Ingredients for Crunchy Ramen Noodle Salad

1 package (3 oz) ramen noodles, uncooked and broken (discard seasoning packet)
4 cups green cabbage, shredded
2 cups red cabbage, shredded
4 green onions, sliced
½ cup sliced almonds
2 tablespoons sesame seeds

For the Dressing:

⅓ cup vegetable oil
3 tablespoons rice vinegar
2 tablespoons honey
2 tablespoons soy sauce
1 teaspoon sesame oil

Step-by-Step Instructions

Break the uncooked ramen noodles into small pieces. Discard the seasoning packet as we won’t need it.

Heat a dry skillet over medium heat.

Add the broken ramen noodles and sliced almonds to the skillet.

Toast them together, stirring frequently, for 3-5 minutes until golden brown.

Be careful not to burn them—they can go from perfect to burnt quickly.

Remove from heat and let cool completely on a plate.

Shred the green and red cabbage finely using a knife or food processor.

Slice the green onions thinly.

Combine the shredded cabbages and green onions in a large bowl.

In a jar, combine vegetable oil, rice vinegar, honey, soy sauce, and sesame oil.

Shake the jar vigorously until the dressing is well emulsified.

Just before serving, add the cooled crispy ramen noodles and almonds to the cabbage mixture.

Pour the dressing over the salad and toss everything together thoroughly.

Sprinkle sesame seeds on top and serve immediately while the noodles are still crunchy.

5. Edamame and Carrot Salad

A protein-packed salad with vibrant colors and a ginger-sesame dressing.

Quick Overview

This healthy salad is perfect for lunch boxes and meal prep. The edamame provides protein while the ginger dressing adds a warming, aromatic flavor.

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4

Key Ingredients for Edamame and Carrot Salad

2 cups shelled edamame (thawed if frozen)
3 medium carrots, grated
1 red bell pepper, diced
¼ cup green onions, sliced
¼ cup fresh cilantro, chopped
2 tablespoons sesame seeds

For the Dressing:

3 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon honey
1 tablespoon soy sauce
1 teaspoon fresh ginger, grated
1 clove garlic, minced

Step-by-Step Instructions

If using frozen edamame, cook according to package instructions. Most require boiling for 3-5 minutes.

Drain the cooked edamame and rinse with cold water to stop the cooking process.

Let the edamame cool completely.

Grate the carrots using a box grater or food processor.

Dice the red bell pepper into small pieces.

Slice the green onions thinly and chop the fresh cilantro.

In a small bowl, whisk together rice vinegar, sesame oil, honey, soy sauce, grated ginger, and minced garlic.

Taste the dressing and adjust sweetness or tanginess as needed.

In a large bowl, combine the cooled edamame, grated carrots, diced bell pepper, green onions, and cilantro.

Pour the dressing over the vegetables.

Toss everything together until well combined.

Toast the sesame seeds in a dry pan over medium heat for 2-3 minutes until golden.

Sprinkle the toasted sesame seeds over the salad.

This salad can be served immediately or refrigerated for up to 2 hours to let the flavors meld.

6. Chinese Chicken Salad

A classic restaurant favorite with tender chicken, crunchy vegetables, and crispy wonton strips.

Quick Overview

This hearty salad is a complete meal with protein-rich chicken and plenty of vegetables. The crispy wonton strips add an irresistible crunch that makes this salad special.

Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6

Key Ingredients for Chinese Chicken Salad

3 cups cooked chicken breast, shredded
4 cups Napa cabbage, shredded
2 cups romaine lettuce, chopped
1 cup red cabbage, shredded
2 carrots, julienned
1 cup wonton strips (or crispy chow mein noodles)
¼ cup sliced almonds, toasted
3 green onions, sliced

For the Dressing:

¼ cup rice vinegar
3 tablespoons soy sauce
2 tablespoons honey
2 tablespoons sesame oil
1 tablespoon fresh ginger, grated
1 clove garlic, minced
1 teaspoon Dijon mustard

Step-by-Step Instructions

If you don’t have cooked chicken, prepare it by baking or poaching chicken breasts.

Let the cooked chicken cool, then shred it into bite-sized pieces using two forks.

Wash and dry all the vegetables thoroughly.

Shred the Napa cabbage and red cabbage into thin strips.

Chop the romaine lettuce into bite-sized pieces.

Julienne the carrots into thin matchsticks.

Slice the green onions thinly.

In a large bowl, combine the shredded chicken, Napa cabbage, romaine lettuce, red cabbage, and julienned carrots.

In a small bowl or jar, whisk together rice vinegar, soy sauce, honey, sesame oil, grated ginger, minced garlic, and Dijon mustard.

Taste the dressing and adjust the seasoning if needed. Add a pinch of salt or more honey if desired.

Toast the sliced almonds in a dry pan over medium heat for 2-3 minutes until golden and fragrant.

Pour the dressing over the salad mixture.

Toss everything together until all ingredients are evenly coated with dressing.

Top with wonton strips, toasted almonds, and sliced green onions.

Serve immediately to keep the wonton strips crispy.

7. Sesame Ginger Carrot Salad

Simple yet flavorful, this bright orange salad is packed with vitamin A and delicious sesame flavors.

Quick Overview

This budget-friendly salad uses simple ingredients but delivers impressive flavors. The grated carrots soak up the dressing beautifully, making every bite delicious.

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4

Key Ingredients for Sesame Ginger Carrot Salad

5 medium carrots, grated
2 celery stalks, diced
¼ cup fresh cilantro, chopped
3 tablespoons roasted peanuts, chopped
2 tablespoons sesame seeds, toasted

For the Dressing:

2 tablespoons sesame oil
1 tablespoon lemon juice
1 tablespoon honey
2 teaspoons soy sauce
1 teaspoon fresh ginger, grated
1 small garlic clove, minced
Pinch of sea salt

Step-by-Step Instructions

Wash and peel the carrots.

Grate the carrots using the large holes of a box grater. This size is easier to chew than finely grated carrots.

Dice the celery into small pieces.

Chop the fresh cilantro.

In a medium-sized bowl, combine the grated carrots, diced celery, and cilantro.

In a small jar, add sesame oil, lemon juice, honey, soy sauce, grated ginger, minced garlic, and a pinch of salt.

Close the jar tightly and shake vigorously for 30 seconds until well combined.

Pour the dressing over the carrot mixture.

Toss everything together until the carrots are evenly coated.

Toast the sesame seeds in a dry pan over medium heat for 1-2 minutes until golden.

Chop the roasted peanuts into smaller pieces.

Top the salad with toasted sesame seeds and chopped peanuts.

Let the salad sit for 5-10 minutes before serving to allow the flavors to meld.

This salad tastes even better after resting in the refrigerator for an hour.

8. Soba Noodle Salad

Nutty buckwheat noodles tossed with crisp vegetables in a light sesame-soy dressing.

Quick Overview

This Japanese-inspired salad is both filling and nutritious. The soba noodles have a unique nutty flavor that pairs wonderfully with the tangy dressing.

Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 4

Key Ingredients for Soba Noodle Salad

8 oz soba noodles
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 cup snap peas, trimmed
2 green onions, sliced
¼ cup fresh cilantro, chopped
2 tablespoons sesame seeds

For the Dressing:

3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey
1 teaspoon fresh ginger, grated
1 clove garlic, minced

Step-by-Step Instructions

Bring a large pot of water to a boil.

Add the soba noodles and cook according to package instructions, usually 6-8 minutes.

While the noodles cook, prepare an ice bath by filling a large bowl with cold water and ice cubes.

Once the noodles are cooked, drain them in a colander.

Immediately transfer the drained noodles to the ice bath to stop the cooking process.

Let the noodles cool for 2-3 minutes in the ice bath.

Drain the cooled noodles well and shake off excess water.

Julienne the red and yellow bell peppers into thin strips.

Trim the snap peas and cut any large ones in half.

Slice the green onions thinly.

Chop the fresh cilantro.

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic.

In a large serving bowl, combine the cooled soba noodles, bell peppers, snap peas, green onions, and cilantro.

Pour the dressing over the noodle and vegetable mixture.

Toss everything together gently but thoroughly.

Toast the sesame seeds in a dry pan over medium heat for 1-2 minutes.

Sprinkle the toasted sesame seeds over the salad before serving.

9. Vietnamese-Style Vermicelli Salad

Light rice vermicelli noodles with fresh herbs, vegetables, and a tangy fish sauce dressing (or vegetarian alternative).

Quick Overview

This refreshing Vietnamese salad is light yet satisfying. The fresh herbs give it an authentic flavor that transports you straight to Southeast Asia.

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4

Key Ingredients for Vietnamese-Style Vermicelli Salad

8 oz rice vermicelli noodles
2 cups lettuce, shredded
1 cup cucumber, julienned
1 cup carrots, julienned
½ cup fresh mint leaves
½ cup fresh cilantro
½ cup fresh basil (Thai basil if available)
¼ cup roasted peanuts, crushed

For the Dressing:

3 tablespoons lime juice
2 tablespoons water
2 tablespoons honey
2 tablespoons soy sauce (as vegetarian fish sauce alternative)
1 clove garlic, minced
½ teaspoon chili flakes (optional)

Step-by-Step Instructions

Bring a pot of water to a boil.

Add the rice vermicelli noodles and cook for 3-5 minutes until tender but still slightly firm.

Drain the noodles and rinse under cold running water.

Use kitchen scissors to cut the noodles into shorter, more manageable lengths.

Set the noodles aside to drain completely.

Julienne the cucumber and carrots into thin matchstick-sized pieces.

Shred the lettuce into bite-sized pieces.

Wash and dry all the fresh herbs—mint, cilantro, and basil.

Pick the leaves from the stems and set aside.

In a small bowl, whisk together lime juice, water, honey, soy sauce, minced garlic, and chili flakes if using.

Stir well until the honey is completely dissolved.

In individual serving bowls, place a portion of vermicelli noodles as the base.

Top with shredded lettuce, julienned cucumber, and carrots.

Add a generous handful of mixed fresh herbs.

Drizzle the dressing over each bowl.

Sprinkle crushed roasted peanuts on top.

Serve immediately and let diners toss their own bowls at the table.

10. Korean-Style Cucumber Salad

Crisp cucumbers tossed in a spicy, tangy dressing with sesame and chili flavors.

Quick Overview

This Korean banchan (side dish) is quick to make and incredibly addictive. The smashed cucumbers soak up the dressing better than sliced ones.

Prep Time: 15 minutes (plus 10 minutes resting)
Total Time: 25 minutes
Servings: 4

Key Ingredients for Korean-Style Cucumber Salad

4 Persian cucumbers (or 2 English cucumbers)
1 teaspoon salt
2 cloves garlic, minced
2 green onions, sliced
1 tablespoon sesame seeds

For the Dressing:

2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon honey
1 teaspoon gochugaru (Korean chili flakes) or red pepper flakes
½ teaspoon grated ginger

Step-by-Step Instructions

Wash the cucumbers thoroughly.

Trim off both ends of each cucumber.

Cut the cucumbers in half lengthwise.

Place each cucumber half cut-side down on a cutting board.

Use a rolling pin or the flat side of a large knife to gently smash each cucumber half.

Don’t smash too hard—you want them cracked and split, not completely crushed.

Roughly chop the smashed cucumbers into bite-sized pieces.

Place the cucumber pieces in a colander.

Sprinkle with 1 teaspoon of salt and toss gently.

Let the cucumbers sit for 10 minutes to release excess moisture.

While waiting, mince the garlic and slice the green onions.

In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, gochugaru, and grated ginger.

After 10 minutes, rinse the cucumbers briefly under cold water.

Gently squeeze the cucumbers to remove excess liquid. Don’t over-squeeze or they’ll become mushy.

Transfer the cucumbers to a serving bowl.

Add the minced garlic and sliced green onions.

Pour the dressing over the cucumbers.

Toss everything together thoroughly.

Toast the sesame seeds in a dry pan for 1-2 minutes until fragrant.

Sprinkle the toasted sesame seeds over the salad.

Let the salad rest for 5 minutes before serving to allow flavors to develop.

11. Miso Dressing Asian Salad

A colorful chopped salad with umami-rich miso dressing that’s both healthy and satisfying.

Quick Overview

The star of this salad is the creamy miso dressing that adds depth and umami flavor. This salad works perfectly for meal prep and stays fresh for days.

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4

Key Ingredients for Miso Dressing Asian Salad

2 cups romaine lettuce, chopped
2 cups Napa cabbage, chopped
1 cup purple cabbage, chopped
2 carrots, diced
1 cucumber, diced
½ cup cashews, chopped

For the Miso Dressing:

2 tablespoons white miso paste
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey
1 tablespoon warm water
1 teaspoon soy sauce
1 teaspoon fresh ginger, grated

Step-by-Step Instructions

Wash all vegetables thoroughly and pat them dry.

Chop the romaine lettuce, Napa cabbage, and purple cabbage into small, uniform pieces.

Dice the carrots and cucumber into small cubes—smaller pieces work better for this chopped salad.

Combine all the chopped vegetables in a large mixing bowl.

In a small bowl, add the white miso paste.

Add warm water to the miso paste and whisk until smooth and creamy.

Add rice vinegar, sesame oil, honey, soy sauce, and grated ginger to the miso mixture.

Whisk everything together until well combined and smooth.

If the dressing is too thick, add another teaspoon of warm water.

Toast the cashews in a dry pan over medium heat for 2-3 minutes.

Let the cashews cool, then chop them roughly.

Pour the miso dressing over the chopped vegetables.

Toss everything together thoroughly until all vegetables are coated with dressing.

Top with the chopped cashews.

If meal prepping, store the dressing separately and add it just before eating.

Add the cashews right before serving to keep them crunchy.

12. Spicy Peanut Slaw

Crunchy cabbage and vegetables tossed in a creamy, spicy peanut dressing.

Quick Overview

This Thai-inspired slaw features a rich peanut dressing that’s both creamy and spicy. It’s perfect alongside grilled meats or as a filling vegetarian main.

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6

Key Ingredients for Spicy Peanut Slaw

4 cups green cabbage, shredded
2 cups red cabbage, shredded
2 carrots, julienned
1 red bell pepper, thinly sliced
½ cup fresh cilantro, chopped
¼ cup green onions, sliced
¼ cup roasted peanuts, chopped

For the Peanut Dressing:

⅓ cup natural peanut butter
3 tablespoons lime juice
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 clove garlic, minced
½ teaspoon grated ginger
¼ teaspoon red pepper flakes
2-3 tablespoons warm water (to thin)

Step-by-Step Instructions

Shred the green and red cabbage into thin strips using a knife or food processor.

Julienne the carrots into thin matchsticks.

Thinly slice the red bell pepper.

Chop the fresh cilantro and slice the green onions.

Combine all the vegetables in a large mixing bowl.

In a medium bowl, add the peanut butter.

Add lime juice, soy sauce, honey, sesame oil, rice vinegar, minced garlic, grated ginger, and red pepper flakes.

Whisk everything together until smooth. The mixture will be thick at this point.

Add warm water, one tablespoon at a time, whisking after each addition.

Continue adding water until the dressing reaches a pourable consistency. You want it creamy but not too thin.

Taste the dressing and adjust seasoning. Add more lime juice for tanginess, more honey for sweetness, or more red pepper flakes for heat.

Pour the peanut dressing over the cabbage and vegetable mixture.

Use tongs or clean hands to toss the salad thoroughly, ensuring every piece is coated with dressing.

Let the salad sit for 5-10 minutes to allow the flavors to meld and the cabbage to soften slightly.

Chop the roasted peanuts and sprinkle them over the top.

Add extra fresh cilantro as garnish if desired.

Serve immediately or refrigerate for up to 2 hours before serving.

13. Asian Pear and Cabbage Slaw

Sweet, crunchy Asian pears meet crisp cabbage in this unique slaw with a light sesame dressing.

Quick Overview

This elegant slaw showcases the crisp, sweet flavor of Asian pears. It’s perfect for special occasions or when you want something a little different.

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6

Key Ingredients for Asian Pear and Cabbage Slaw

3 cups green cabbage, shredded
2 Asian pears, julienned
2 carrots, julienned
¼ cup fresh mint, chopped
2 tablespoons sesame seeds, toasted

For the Dressing:

3 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon honey
1 tablespoon lime juice
1 teaspoon soy sauce
½ teaspoon grated ginger
Pinch of salt

Step-by-Step Instructions

Shred the green cabbage into thin strips.

Wash the Asian pears thoroughly. You can leave the skin on for extra texture and nutrients.

Cut the Asian pears in half and remove the core.

Julienne the Asian pears into thin matchstick-sized pieces. Work quickly as they can brown slightly when exposed to air.

Julienne the carrots into thin strips.

Chop the fresh mint leaves.

In a large bowl, combine the shredded cabbage, julienned Asian pears, and julienned carrots.

In a small jar, combine rice vinegar, sesame oil, honey, lime juice, soy sauce, grated ginger, and a pinch of salt.

Close the jar tightly and shake vigorously for 30 seconds.

Pour the dressing over the slaw mixture.

Toss everything together gently to avoid breaking the delicate Asian pear pieces.

Toast the sesame seeds in a dry pan over medium heat for 1-2 minutes until golden and fragrant.

Sprinkle the toasted sesame seeds and chopped mint over the salad.

Serve immediately for the best texture, as the Asian pears will soften over time.

If making ahead, store the dressing separately and add it just before serving.

What to Serve Asian Salad With

These versatile Asian salads pair beautifully with many different main dishes. For protein options, try grilled teriyaki chicken, sesame-crusted salmon, or crispy tofu steaks. The light, refreshing flavors also complement heavier dishes like Korean BBQ short ribs or sweet and sour pork perfectly.

Rice and noodle dishes make excellent companions. Serve your salad alongside vegetable fried rice, lo mein, or jasmine rice to create a complete meal. The crunch of the salad provides a nice contrast to soft, fluffy rice.

For a complete Asian-inspired spread, consider adding spring rolls, dumplings, or miso soup. These sides turn your salad into part of a festive family-style meal that everyone can enjoy together.

Don’t forget beverages! Green tea, jasmine tea, or fresh limeade complement these salads wonderfully without overpowering their delicate flavors.

Top Tips for Perfecting Asian Salad

How do I keep my salad crunchy?

Always dress your salad just before serving. The vegetables will stay crisp this way. If making ahead, store the dressing separately in a jar or small container.

Can I substitute ingredients?

Absolutely! Can’t find Napa cabbage? Use regular green cabbage or even kale. No rice vinegar? White wine vinegar or apple cider vinegar works in a pinch. The beauty of these salads is their flexibility.

What’s the secret to great dressing?

Balance is key. You want sweet, salty, tangy, and sometimes spicy notes all working together. Always taste your dressing before adding it to the salad and adjust as needed. Start with less dressing than you think you need—you can always add more.

How do I toast nuts and seeds properly?

Use a dry pan over medium heat. Watch them carefully and stir frequently. They’ll go from perfect to burnt in seconds. Remove them from the hot pan immediately when done.

Can kids eat these salads?

Yes! Most of these recipes are kid-friendly. For picky eaters, reduce or omit spicy ingredients like red pepper flakes or chili. Let kids help with simple tasks like washing vegetables or shaking the dressing jar to get them excited about eating salad.

How do I cut vegetables uniformly?

Invest in a sharp knife and take your time. For quicker prep, use a mandoline for slicing cucumbers and cabbage, or a julienne peeler for carrots. A food processor with a grating attachment also speeds up prep work significantly.

Storing and Reheating Tips

Most Asian salads taste best fresh, but many can be stored for later enjoyment. Here’s how to keep your salads at their best.

Refrigerator Storage

Store undressed salads in airtight containers in the refrigerator for up to 2-3 days. The vegetables will stay crisp if kept dry. Place a paper towel in the container to absorb excess moisture.

Store dressings separately in small jars or containers. Most homemade dressings last 5-7 days in the refrigerator. Give them a good shake before using as ingredients may separate.

Dressed salads should be eaten within 2-4 hours for best texture. After that, the vegetables start to wilt and lose their crunch.

What About Freezing?

Unfortunately, these fresh salads don’t freeze well. The high water content in vegetables means they’ll become mushy when thawed. The exception is noodle-based salads without fresh herbs—these can be frozen for up to 1 month, though the texture won’t be quite the same.

Meal Prep Tips

Prep all your vegetables on Sunday and store them in separate containers. When you’re ready to eat, just toss everything together with fresh dressing. This method keeps ingredients fresh all week.

Cook and cool noodles completely before storing. Keep them in a sealed container with a tiny drizzle of oil to prevent sticking. They’ll stay fresh for 3-4 days.

Serving Leftover Salads

If your salad has become slightly wilted, you can revive it! Soak the vegetables in ice water for 10-15 minutes, then drain thoroughly. This refreshes many vegetables and brings back their crunch.

Add fresh herbs, crispy toppings, or extra dressing to brighten up day-old salads. A handful of fresh cilantro or mint can make a big difference.

Frequently Asked Questions

Can I make these salads ahead of time?

Yes, but store components separately. Keep chopped vegetables in one container, dressing in another, and crispy toppings in a third. Combine everything just before serving for maximum freshness and crunch.

Are Asian salads healthy?

Absolutely! These salads are packed with fresh vegetables, which provide vitamins, minerals, and fiber. The dressings use healthy fats from sesame oil and nuts. To keep them healthier, watch portion sizes of added sugars in dressings.

What if I can’t find Asian ingredients?

Most ingredients are available in regular grocery stores now. If you can’t find rice vinegar, use white wine vinegar. Substitute regular soy sauce for tamari. Regular cabbage works if Napa cabbage isn’t available. The salads might taste slightly different but will still be delicious.

Can I add protein to these salads?

Definitely! Grilled chicken, shrimp, tofu, hard-boiled eggs, or edamame all work wonderfully. Adding protein transforms these side salads into complete meals.

How do I make dressings less sweet?

Reduce the honey or sugar in the dressing recipes. You can also add more vinegar or citrus juice to balance the sweetness. Always taste and adjust to your preference.

What’s the difference between Asian salad and regular salad?

Asian salads typically feature ingredients like sesame oil, soy sauce, ginger, and rice vinegar in their dressings. They often include crunchy elements like wonton strips or ramen noodles, and herbs like cilantro and mint are common. The flavor profiles lean toward sweet, salty, tangy, and umami rather than the creamy or vinegar-heavy dressings of Western salads.

Can I use bottled Asian dressing?

While homemade dressings taste better and contain less preservatives, bottled Asian dressings work in a pinch. Look for brands with recognizable ingredients and less added sugar. You’ll still want to add fresh herbs and toppings for the best flavor.

How do I prevent noodles from clumping?

Rinse cooked noodles in cold water immediately after draining. Toss them with a small amount of sesame oil if storing. When ready to use, run them under warm water briefly to separate, then drain well.

Tips for Avoiding Common Salad Mistakes

Mistake 1: Over-dressing the Salad

Many home cooks use too much dressing, which makes salads soggy and overpowers the fresh vegetable flavors. Start with half the dressing you think you need. You can always add more, but you can’t take it away. Toss the salad and taste it before adding more dressing.

Mistake 2: Not Drying Vegetables Properly

Wet vegetables dilute your dressing and make everything watery. After washing vegetables, use a salad spinner or pat them completely dry with clean kitchen towels. This simple step makes a huge difference in texture.

Mistake 3: Cutting Vegetables Too Large

When vegetables are cut into large chunks, they’re harder to eat and don’t distribute evenly in the salad. Take time to cut everything into uniform, bite-sized pieces. Your fork should be able to grab multiple ingredients at once.

Mistake 4: Adding Hot Ingredients

Never add hot noodles or toasted nuts directly to your salad. Let them cool completely first. Hot ingredients will wilt fresh vegetables and make lettuce sad and droopy.

Mistake 5: Forgetting to Season

Many people forget to season their salads beyond the dressing. A pinch of salt and pepper can make flavors pop. Taste your salad before serving and adjust seasoning as needed.

Mistake 6: Not Balancing Flavors

Asian cooking is all about balance—sweet, salty, sour, and spicy should all play together. If your salad tastes flat, it probably needs more acid (lime juice or vinegar). If it’s too tangy, add a touch more honey. Don’t be afraid to adjust as you go.

Mistake 7: Using Dull Knives

A dull knife bruises vegetables instead of cutting them cleanly, which causes them to brown faster and lose crispness. Keep your knives sharp for the best results.

Nutrition Information Table

Nutrient	Classic Asian Chopped Salad (per serving)
Calories	180-220
Protein	4-6g
Carbohydrates	22-28g
Fat	8-12g
Fiber	4-6g
Sugar	10-14g
Sodium	350-450mg

Note: Nutritional values vary based on specific ingredients and portion sizes. These are approximate values for reference.

These thirteen Asian salad recipes offer something for everyone—from classic favorites to exciting new combinations. Each salad brings bold flavors, satisfying textures, and beautiful colors to your table. The homemade dressings taste infinitely better than store-bought versions and come together in minutes.

Whether you’re looking for light lunches, impressive dinner sides, or healthy meal prep options, these recipes deliver every time. Start with your favorite and work through the collection—your family will thank you for the delicious variety!