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Asian Chopped Salad

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""Red cabbage, sweet pepper, carrots, green onions, cilantro, sesame seeds, chopped peanuts with a spicy, sweet, sticky Asian dressing .""

Serves 4-6 | Prep Time 30 minutes using a food processor | Cook Time

Why I Love This Recipe

When living in Oklahoma our Vietnamese friends taught me how to make fried spring rolls and other Vietnamese dishes in exchange for teaching her how to make homemade chocolates. We love a meal of Fried Spring rolls and Chopped Asian Salad. This is also a go-to recipe for using leftover roast or rotisserie chicken in the warmer months. It makes a lovely Chopped Asian Chicken Salad.

Ingredients You'll Need

For the Dressing:
3 T. rice vinegar
1 T. Thai sweet chili sauce
2 t. sesame oil
1 t. soy sauce (I sub orange juice for David)
5 T. orange marmalade
2 t. fresh ginger, grated
1 T. honey
1 T. lime juice
½ t. freshly ground sea salt
For the Salad:
1 c. yellow or red sweet pepper, chopped
1 c. carrots, chopped
1 c. red cabbage, shredded
6 oz. package fresh snow peas, chopped (optional)
6 green onions, thinly sliced
1 c. fresh cilantro, chopped
¼ c. sesame seeds
½ c. salted peanuts, chopped (I sub fried rice paper strips since David is allergic to peanuts)


First make the marmalade ginger dressing, combine all dressing ingredients in a glass jar with a lid (a canning jar works great). Shake until well combined, set aside. I prefer to use my food processor to make quick work of shredding the cabbage and chopping the peppers, carrots, and snow peas. But you certainly can chop them by hand if preferred. Put all the ingredients, except dressing and peanuts or fried rice paper strips in a large bowl and mix well. When ready to serve, drizzle with ½ c. of the dressing and toss to coat veggies with dressing. Divide salad between plates and sprinkle with peanuts (I use fried rice paper strips since David is allergic to peanuts).

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