Asian Chopped Salad

Asian Chopped Salad


Sesame Ginger Dressing

  • 2 tablespoons soy sauce
  • 3 ½ tablespoons rice vinegar
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon agave
  • ½ tablespoon ginger, minced fresh or bottled
  • 3 tablespoons liquid from canned mandarin oranges
  • 1 tablespoon sesame seeds
  • Pinch of salt, to taste, if desired


  • 1 cup frozen shelled edamame, thawed
  • 1 large head romaine lettuce shredded, about 7 cups
  • 2 cups red cabbage, shredded
  • 1 ½ cups carrots, shredded or julienne (matchstick)
  • 1/3 cup green onions, sliced thin
  • ½ cup sliced almonds, raw or toasted
  • 1 10 oz. can mandarin oranges, save liquid
  • ½ cup crispy noodles (for topping)


1.  Whisk all dressing ingredients in a small bowl, combine well. Put in refrigerator to marinate flavors. I like mine to marinate at least an hour usually longer. Be sure and whisk again before pouring on the salad.

2.  To a large mixing bowl, add all the salad ingredients except the mandarin oranges. When you ready to serve the salad, add the dressing and HALF of the oranges. Gently toss to combine. Some dressing will settle to the bottom so toss gently again.

3.  Top with crispy noodles and the remaining oranges. You can also sprinkle some sesame seeds too! Remember: leave the dressing, oranges and noodles out until its ready to serve!


This salad could use any number of other ingredients like yellow or orange bell pepper, peanuts, or cilantro.

Adapted from Melanie McDonald recipe on the Virtual Vegan web site