Asian Crunch Salad with Ginger Dressing

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If you need a salad that actually has some texture to it, this Asian Crunch Salad is about to become your new favorite. Crisp cabbage, crunchy almonds, salty wonton strips, and a sweet-tangy sesame dressing come together in one bowl, and it's ready in under 20 minutes, no cooking required! This is one of those salads you can prep most of on Sunday and have it hold up the whole week!

Two bowls of Asian crunch salad with wonton strips on top.

I originally started making this asian cabbage salad as a way to use up the bag of shredded cabbage sitting in my fridge, and it's turned into one of my go-to lunches when I want something that feels light but still keeps me full. The cabbage and carrots hold their crunch for days, which makes this an easy one to prep ahead, and the dressing comes together in one bowl with pantry staples like sesame oil, rice vinegar, and soy sauce.

This isn't your average side salad, either. Between the edamame, almonds, and avocado, there's enough protein and healthy fat here to make it a full meal on its own, or you can serve it alongside a protein like my Bang Bang Chicken Rice Bowls for a heartier dinner.

If you love a good crunchy salad, you'll also want to try my Jalapeno Chili Crunch Egg Salad or my Easy Southwestern Chicken Salad for more variety in your lunch rotation.

Nutrition at a Glance

Fiber: Cabbage, carrots, and edamame are all packed with fiber, which supports healthy digestion and helps keep blood sugar steady after eating.
Plant-Based Protein: Edamame brings a solid dose of plant-based protein to the bowl, helping this salad keep you full longer than a typical side salad would.
Healthy Fats: Avocado and toasted sesame oil add heart-healthy fats that also help your body absorb the fat-soluble vitamins in all that cabbage and cilantro.
Vitamin A & C: Carrots and purple cabbage are loaded with vitamin A and C, which support immune function and healthy skin.
Naturally Sweetened: The dressing gets its sweetness from honey or maple syrup instead of refined sugar, so you get flavor without the added sugar crash.

Ingredients You Need

Ingredients needed to make Asian cabbage salad.

Green and purple cabbage: The crunchy base of the salad and a great source of fiber and vitamin C. Feel free to use a bagged coleslaw mix to save time.
Carrots: Add color, crunch, and beta-carotene. Pre-shredded carrots work great if you're short on time.
English cucumber: Adds a cool, hydrating crunch. Persian cucumbers are a good substitute and don't need to be peeled.
Edamame: The plant-based protein in this salad. Frozen shelled edamame just needs a quick thaw, or swap in chickpeas if that's what you have on hand.
Green onions: Bring a mild, fresh onion flavor. Thinly sliced shallot works in a pinch.
Cilantro: Adds a fresh, herby brightness. If you're not a cilantro fan, fresh mint or basil are great substitutes.
Sliced almonds: Bring a toasty crunch and some healthy fat. Cashews, peanuts, or sunflower seeds (for a nut-free option) all work well here.
Sesame seeds: A small but mighty source of crunch, calcium, and healthy fat.
Wonton strips: These give the salad its signature crunch. Crunchy chow mein noodles or crushed tortilla strips are easy substitutes.
Avocado: Adds creaminess and heart-healthy monounsaturated fat that balances out all the crunch.
Toasted sesame oil: The base of the dressing, bringing a rich, nutty flavor.
Rice vinegar: Adds the tang that balances the sweetness in the dressing.
Low-sodium soy sauce or tamari: Brings the salty, savory flavor. Tamari is a great gluten-free swap.
Honey or maple syrup: Sweetens the dressing naturally. Use maple syrup to keep the recipe vegan.
Fresh ginger and garlic: Add warmth and depth of flavor to the dressing.
Lime juice: Brightens up the whole dressing with a fresh, citrusy finish.

Dietary Substitutions

Gluten-Free: Use tamari instead of soy sauce, and swap the wonton strips for crushed rice crackers or a gluten-free crunchy topping.
Dairy-Free: This recipe is naturally dairy-free as written, so no swaps needed here.
Vegetarian/Vegan: Use maple syrup instead of honey in the dressing, and this asian cabbage salad recipe is completely plant-based as is. Add baked tofu or crispy chickpeas if you want an extra protein boost.

How to Make Asian Crunch Salad

Making a ginger sesame dressing in a small bowl.

Step 1: Whisk together toasted sesame oil, rice vinegar, low-sodium soy sauce, honey, fresh ginger, grated garlic cloves, and lime juice in a small bowl until well combined. Taste and adjust sweetness or heat as desired. Set aside.

Cabbage, edamame, carrots, cucumbers, and green onion in a bowl.

Step 2: In a large bowl, combine shredded green cabbage, shredded purple cabbage, shredded carrots, sliced English cucumber, edamame, green onions, and fresh cilantro leaves. Toss gently to mix.

Hand pouring the ginger dressing over the top of a salad in a mixing bowl.

Step 3: Pour the dressing over the salad and toss to coat evenly. Top with toasted almonds, sesame seeds, avocado and wonton strips. Serve immediately for maximum crunch.

Dietitian Tips for Success

Keep the wontons, dressing, and avocado separate if meal prepping. Cabbage holds up well in the fridge for days, but wonton strips will go soggy and avocado will brown, so store those separately and add them right before eating.
Add a protein for a full meal. Grilled chicken, shrimp, salmon, or a fried or hard-boiled egg all work great with this Asian crunch salad if you want to turn this from a side dish into a satisfying main course.
Double the dressing and keep extra on hand. This dressing is good on more than just this salad, so making a double batch means you'll have a quick sauce ready for grain bowls, roasted veggies, or grilled chicken later in the week.
Toast your nuts and sesame seeds for extra flavor. A quick two to three minutes in a dry skillet brings out a deeper, nuttier flavor in the almonds and sesame seeds, and it's worth the extra minute if you have the time.

How to Serve Asian Cabbage Salad

This asian crunch cabbage salad is hearty enough to eat on its own for lunch, but it's also a great base to build a bigger meal around. For extra protein, try topping it with my Healthy Buffalo Chicken Meatballs, or serve it alongside my Turkey Burger Bowl as a side salad. My Baked Turkey Meatballs with Cottage Cheese are another easy, protein-packed pairing if you want to turn this salad into a complete, filling meal.

Overhead show of an Asian crunch salad in a mixing bowl.

Storage Suggestions

Store the cabbage, carrot, and veggie mixture in an airtight container in the fridge for up to 4 days. Keep the dressing in a separate sealed container in the fridge for up to a week.

Wait to add the wonton strips, almonds, sesame seeds, and avocado until right before serving so they stay crunchy and fresh. This salad isn't a good candidate for freezing, since the cabbage and cucumber will turn watery and lose their crunch once thawed.

To serve leftovers, simply toss the stored veggies with the dressing and add your fresh toppings just before eating.

Asian Crunch Salad FAQs

Can I use napa cabbage instead of green and purple cabbage?

Yes, napa cabbage is a great swap if you want a slightly more tender bite. It's a little softer than regular green cabbage, so keep in mind that it won't hold its crunch quite as long once it's tossed with the dressing.

Can I use a bag of pre-shredded coleslaw mix instead of shredding the cabbage myself?

Absolutely, a bagged coleslaw or slaw mix is a great time-saving swap for this recipe. Just measure out about 5 cups of the mix to replace the shredded green and purple cabbage and carrots.