Asian Chopped Salad Recipe

Prepare romaine

Wash and dry the romaine leaves thoroughly. Remove core, stack leaves, and roughly chop into 1/2-inch pieces to yield about 6 cups. Place chopped romaine into a large bowl.

Shred cabbages

Thinly slice or shred 1 cup each green cabbage and red cabbage. Add to the bowl with romaine.

Prepare carrot and cucumber

Peel (if desired) and julienne or finely shred 1 cup of carrots. Quarter a medium cucumber lengthwise, remove seeds if watery, then slice across into 1/4-inch half-moons to total about 1 cup. Add both to the bowl.

Add mandarin oranges and aromatics

Drain canned mandarin segments well (if using canned) or peel and separate fresh segments. Gently pat dry with paper towel and add 1 cup to the bowl. Thinly slice 3 green onions on a bias (white and green parts) and add. Roughly chop 1/4 cup fresh cilantro and add.

Toast and add cashews (if not pre-toasted)

If your cashews are not toasted, heat a dry skillet over medium heat, add 3/4 cup cashews and toast, stirring frequently, until fragrant and lightly browned, 3–5 minutes. Remove and cool slightly, then roughly chop and add to the salad bowl.

Add wonton crisps

Add 1 cup wonton strips or crisps to the salad bowl just before tossing to keep them crunchy. If you prefer some softer bits, reserve half to add after tossing.

In a small bowl or jar, combine 3 tbsp soy sauce, 2 tbsp rice vinegar, 2 tbsp neutral oil, 1 tbsp sesame oil, and 1 1/2 tbsp honey or agave. Whisk or shake until emulsified.

Stir in 1 tsp grated fresh ginger, 1 tsp minced garlic, 1 tsp extra rice vinegar (optional), 1 tbsp toasted sesame seeds, 1/4 tsp red pepper flakes (optional), 1/4 tsp salt, and 1/8 tsp black pepper. Taste and adjust: add up to 1 tsp more honey for sweetness or 1 tsp more rice vinegar for brightness.

If the dressing is too thick, thin with 1–2 tsp warm water and whisk to combine. Chill briefly (10 minutes) if you prefer a cooler dressing.

Pour about 3/4 of the dressing over the salad bowl and toss gently but thoroughly to coat all ingredients. Start with less dressing and add more to taste — reserve about 1/4 cup for serving on the side.

Add the wonton strips if you reserved them earlier and toss lightly once more, or sprinkle them on top for maximum crunch. Taste and adjust seasoning with additional salt, pepper, or a squeeze of fresh lime if desired.

Serve immediately in a large platter or individual bowls, garnished with extra chopped toasted cashews and a sprinkle of sesame seeds.