Asian Cabbage Chopped Salad at Home

Meet my latest salad craving! Back in early July, my friend Nichole brought a version of this salad over and it was love after first bite. The combination of the cabbage and celery, cashews and almonds with the well-seasoned dressing was mind blowing. If you’re familiar with the Taylor Farms bagged salad you can get at Costco, then you already know.

This Asian Cabbage Chopped Salad has a blend of chopped cabbage, carrots, and celery is mixed with fresh cilantro and topped with toasted almonds and salty, buttery cashews and then drizzled with a sesame ginger dressing. The only thing I do differently is add green onions and I bake my own wontons instead of purchasing fried store-bought wontons. Making this salad a little lighter than the original.

It’s a phenomenal vegetarian salad but would be equally flavor-packed with chopped grilled or roasted chicken on top for some added protein!

To Make The Sesame Ginger Dressing Set out:

• coconut aminos or low-sodium tamari
• rice wine
• toasted sesame oil
• extra light olive oil
• sugar
• fresh ginger
• garlic

To a mixing bowl, measure and add in 3 tablespoons coconut aminos (or low-sodium tamari), 3 tablespoons rice wine, 2 tablespoons toasted sesame oil, 2 tablespoons extra light olive oil, 1 tablespoon sugar, 1 tablespoon grated fresh ginger and 1 teaspoon grated fresh garlic.

What Is Coconut Aminos?

Coconut aminos is a savory and salty sauce made from the fermented sap of coconut palm and sea salt, yet it does not taste like coconut at all. Its consistency and deeply brown color is similar to soy sauce. It’s also happens to be soy, gluten and wheat-free too. With that said, coconut aminos is a healthy substitute for those with a restrictive diet.

Whisk to combine and then set off to the side.

To cook this Asian Cabbage Chopped Salad Gather:

• savoy cabbage
• green cabbage
• romaine lettuce
• carrots
• celery
• cilantro
• green onions
• toasted almonds
• cashews
• black sesames
• sesame ginger dresssing
• crispy wontons

First, the crispy baked wontons!

To Make the Crispy Baked Wontons Set out:

• 4 ounces fresh wonton wrappers
• olive oil spray
• fine kosher salt

Preheat your oven to 400℉ (or 200℃).

Using a sharp knife, cut the wonton wrappers in half diagonally and then half again, so you get 4 triangles per sheet. Line a rimmed metal baking sheet with a silicone mat or parchment before spraying with olive oil. Arrange the wonton triangles onto the prepared pan and spray again with olive oil. Season with salt and bake on the middle rack of your preheated oven for 3 to 5 minutes or until the edges are golden brown and the wontons are crispy. If the wontons are still chewy, bake for an additional 30 seconds to a minute.

I prefer to save calories by spraying them with olive oil and baking them in the oven because they’re only as crispy and flavor-packed as deep-fried.

In a large mixing bowl, add 3 cups each chopped savoy and green cabbage. Add in the chopped romaine, 1 cup shredded carrot, 1/2 cup thinly sliced celery, 1/3 cup chopped cilantro and 2 sliced green onion.

Use tongs to toss everything together.

Divide the cabbage mixture among plates and top with a tablespoon of toasted almonds, cashews and a sprinkle of the black sesame seeds, more or less as desired. Drizzle with the sesame ginger dressing and wedge a few crispy wontons on the side. Or crush them over top of your salad.

A crunchy, savory and light!

However if you’re looking for a little more protein, this salad is savory with chopped grilled chicken on top. Worth the pot!

Bonus! You can make this asian cabbage chopped salad in advance for a week of satisfying meal prep! Simply keep the dressing, wontons and nuts off to the side and packaged separately.

Enjoy! And if you give this Asian Cabbage Chopped Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!