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This Asian chopped salad is loaded with fresh veggies and tossed with a creamy almond dressing. You’ll love the crunch and flavor! Dairy-free, gluten-free and low-carb.
The reason my habit of having a daily salad is so fun and easy is because I switch things up and keep my salads exciting.
Don’t get me wrong, I definitely go in phases of loving certain salads. I was on a blackened chicken Cobb salad kick for a bit and now my new go-to is this Asian chopped salad. I feel like whenever I create a new salad I eat it every day for a week or two and then get the itch for change so I create another combo.
Ingredients Needed for This Crunchy Asian Salad
- napa cabbage – romaine lettuce will work as well.
- purple cabbage – see my note below about all the healthy benefits.
- carrots and red bell pepper – these fresh veggies add a nice crunch to the salad.
- avocado – for some added creaminess and healthy fat.
- green onion – if you don’t have green onion, yellow or red onion are both great alternatives.
- cilantro – adding fresh cilantro to this salad gives it such great flavor.
- almonds – for some added crunch.
- chicken – some protein to make this salad even more filling.
- chili almond dressing – the real star of the show here! It’s amazingly creamy and is legit giving me life right now. I’ve been drizzling it on everything!
Notes and Substitutions
Vegetarian: You can omit the chicken for a vegetarian salad. I recommend using chickpeas, tempeh, or my crispy baked tofu as a sub for additional protein. This will make the salad more filling.
Red pepper: Not a fan of red bell peppers or don’t have any on hand? Feel free to use green or yellow instead.
Cheese: If you’re looking to add in some cheese to this salad I think feta would work well.
Dressing: I love the chili almond dressing I created for this salad but any dressing would work if you’re in a pinch. Some other dressing options: creamy balsamic dressing, cilantro lime dressing or peanut dressing.
OXO salad chopper bowl: You certainly don’t need the salad chopper but it makes this salad super easy to toss together and is probably my favorite salad accessory. 😉 So many people have told me they bought the salad chopper because I recommended it and their lives have been forever changed… just sayin’!
How to Store Asian Chopped Salad
To make it in advance: If you’re making this as a meal prep salad I recommend adding some dressing to the full batch but saving some to add just before serving as well. The cabbage doesn’t get soggy but you lose a little flavor from the dressing as it sits so I like to add a drizzle when I serve it. I also recommend adding the avocado right before serving.
To store leftovers: Store any leftovers in an airtight container for 3-4 days in the refrigerator.
More Salads to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
- 3 cups chopped/shredded napa cabbage or romaine lettuce
- 5 cups chopped/shredded purple cabbage
- ½ cup shredded carrots
- 1 cup chopped red bell pepper
- 1 avocado, sliced
- 2-3 green onions, sliced
- ¼ cup chopped cilantro
- ¼ cup chopped almonds
- 2 cups shredded chicken
- 1 batch chili almond dressing
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Toss cabbage, carrots, bell pepper, green onions, cilantro and shredded chicken in a large salad bowl or the salad chopper bowl.
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Toss with dressing to taste.
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Portion salad on a plate. Top with sliced avocado and chopped almonds.
- Make it vegetarian: You can omit the chicken for a vegetarian salad. Serve as is or add in some chickpeas, tempeh, or tofu for additional protein.
Serving: 1portion of salad with 1/4 cup of dressing | Calories: 479kcal | Carbohydrates: 28g | Protein: 30g | Fat: 31g | Fiber: 10g | Sugar: 10g
Nutrition information is automatically calculated, so should only be used as an approximation.
About Brittany
Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!
