1-First Step: Prepare the Vegetables

Start by thoroughly washing all vegetables under cool running water. Pat them dry with clean kitchen towels or paper towels, as excess water will dilute the dressing. Using a sharp knife, remove the tough core from both the napa cabbage and red cabbage, then slice them into thin strips. For the most uniform results, stack several leaves at a time and slice through the stack. The thinner you slice the cabbage, the better the texture will be.

Next, prepare the carrots by peeling them and either julienning them into thin matchsticks or using a box grater to create long strands. The julienne cut provides a more elegant presentation, while grating is quicker and still delicious. For the bell peppers, remove the stems and seeds, then slice them into thin strips. Try to use a variety of colors like red, yellow, and orange to make the salad visually appealing.

Trim the ends from the snap peas and cut them in half diagonally for an attractive presentation. Thinly slice the green onions, separating the white and light green parts from the dark green tops. You can use both parts, but save some of the darker green slices for garnish. Roughly chop the fresh cilantro, removing any thick stems. Finally, chop the roasted almonds into pieces that are small enough to eat comfortably but still provide a satisfying crunch.

2-Second Step: Cook the Chicken

If you don’t have pre-cooked chicken, you’ll need to prepare it now. You can either bake, grill, or poach chicken breasts for this salad. For baking, season two chicken breasts with salt and pepper, then bake at 375°F for about 20-25 minutes until they reach an internal temperature of 165°F. Let the chicken rest for 5 minutes before shredding it with two forks or slicing it into thin strips.

Alternatively, you can use perfectly baked chicken breast that you’ve prepared earlier in the week as part of your meal prep. Using leftovers makes this recipe even quicker to assemble. If you prefer a different protein, you could also use grilled teriyaki salmon or even shrimp for a seafood variation. Whatever protein you choose, aim for about 2 cups of cooked, shredded or sliced meat to create a satisfying meal.

3-Third Step: Make the Sesame Ginger Dressing

The homemade dressing is what truly makes this Asian Chopped Salad special. In a small bowl or jar, combine the soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated fresh ginger, minced garlic, and Dijon mustard. Whisk these ingredients together thoroughly until the honey is completely dissolved and the mixture is well combined.

While continuing to whisk, slowly drizzle in the olive oil or vegetable oil. Adding the oil gradually helps create an emulsion, resulting in a creamy, cohesive dressing rather than separated ingredients. Continue whisking until all the oil is incorporated and the dressing has thickened slightly. Taste the dressing and adjust the seasonings as needed. You might want a little more honey for sweetness, additional rice vinegar for brightness, or extra ginger for more spice.

If you prefer a smoother dressing, you can combine all ingredients in a blender and blend until smooth. This method also helps distribute the ginger and garlic more evenly throughout the dressing. Store any leftover dressing in an airtight container in the refrigerator for up to one week. Before using again, give it a good shake or whisk as the ingredients may separate slightly when chilled.

4-Fourth Step: Assemble the Salad

In a large mixing bowl, combine the prepared napa cabbage, red cabbage, carrots, bell peppers, edamame, snap peas, green onions, and most of the cilantro (reserving some for garnish). Gently toss the vegetables together to distribute them evenly throughout the bowl. Be careful not to mash or bruise the vegetables, as maintaining their crisp texture is important for the best eating experience.

Add the shredded or sliced chicken to the bowl, distributing it evenly among the vegetables. Drizzle about two-thirds of the dressing over the salad. Using salad tongs or two large spoons, gently toss everything together until all ingredients are lightly coated with the dressing. Add more dressing as needed to reach your preferred level of coverage. You may not need all the dressing, depending on your personal taste preferences.

Once the salad is dressed and thoroughly mixed, transfer it to a large serving bowl or platter. This not only looks more appealing for serving but also prevents excess dressing from pooling at the bottom of the mixing bowl. Arrange the salad in a way that highlights the colorful ingredients, creating an inviting presentation that will make everyone eager to dig in.

5-Final Step: Garnish and Serve

Complete your Asian Chopped Salad with the finishing touches that add both flavor and visual appeal. Sprinkle the chopped almonds over the top of the salad, concentrating them slightly in the center but ensuring they’re distributed across the surface so every serving gets some crunch. Similarly, sprinkle the sesame seeds over the salad, creating a beautiful contrast against the colorful vegetables.

Scatter the reserved fresh cilantro over the top as a final garnish. The bright green color provides a lovely contrast and fresh herbal aroma that signals the delicious flavors to come. If you sliced extra green onion tops, you can add those now as well for an additional pop of color and mild onion flavor.

Serve the salad immediately while the vegetables are still crisp and the almonds retain their crunch. This Asian Chopped Salad makes an excellent main course for a light lunch or a substantial side dish alongside grilled meats or fish. The combination of protein, healthy fats, and fiber makes it a satisfying meal that will keep you energized for hours.