This Asian Salad with Ginger Dressing is so addicting and easy to make. It's one of those salads you can prep in advance and the flavors get better with time. Top with your favorite protein for a bite that's crunchy, fresh, and full of tangy Asian flavors.
In this article you'll learn:
- The best cabbage to use is Napa or Savoy for a tender bite and mild flavor, though green cabbage or bagged slaw mix can work in a pinch.
- The dressing is uses authentic ingredients to create a restaurant-quality flavor.
- This salad can be prepared in just 20 minutes and is sturdy enough for entertaining since the cabbage won’t wilt quickly.
- For best results, prep the salad ahead but add cucumbers, clementines, and dressing just before serving to keep everything crisp and fresh.
- Leftovers are best eaten the same day once dressed, but undressed salad can be stored up to three days in the fridge.
Generated with AI and experts from the Tara Teaspoon team.
I love bright, fresh salad recipes, especially Asian-inspired salads like this Sesame Ginger Beef Salad and Cashew Crunch Salad. There's just something so satisfying about getting real nutrition with amazing flavors.
This Asian Salad with ginger dressing is one of my all-time favorite Asian-inspired recipes. It's got a colorful mix of slaw veggies like cabbage, snow peas, and sweet peppers tossed in a bold, tangy sesame ginger vinaigrette.
What makes this recipe special
This salad has always been a family favorite and we often double the dressing because everyone loves it so much! We'll use every drop of extra dressing as a sauce for rice, noodles, or protein.
It's also been a blog favorite! It was even featured in an article I wrote for KSL.com a few years back.
I'm drooling just thinking about it, and can't wait to tell you all the reasons you'll fall in love with this Asian chopped salad:
- 20-minute meal: You can have this satisfying salad ready in 20 minutes. I think the salad tastes best served with hot sticky rice and chicken for a complete meal, and it's a great way to use leftover protein.
- Perfect for entertaining: It's also a great slaw salad for entertaining at home or as a side salad for potlucks and luncheons! The cabbage is sturdier than lettuce so you can dress it without fear of having it wilt on the table in minutes.
- Restaurant-quality dressing: The vinaigrette is easy to make and so irresistibly good you’ll want to drizzle it on everything in sight, if not drink it straight from the jar. (Don't ask me how I know!)
- Easy to customize: There are tons of ways to adapt this salad to fit your tastes and dietary needs. Check the ingredients and salad tips for substitutions and the FAQ section for customization ideas.
Jump to:
This is such an amazing, light, flavorful salad that is perfect any time of the year. We always pair it with our gyoza. The colors pop and it presents so well.
- Lacey
Ingredients
Check out these ingredient tips so that your ginger dressing and Asian slaw salad are filled with full-bodied authentic flavors. See recipe card for quantities.
For the ginger dressing
- Rice wine vinegar: I used rice wine vinegar as the base for this dressing because it’s light and adds a tangy zing without overpowering the other flavors.
- Low-sodium soy sauce: For great umami flavor. You can also use tamari or coconut amino acids in place of the soy sauce.
- Honey: A little sweetness helps to balance out the more savory flavors. You could also use brown sugar if desired.
- Fresh grated ginger: It's really important to use fresh ginger for the dressing because it's packed with flavor. Dried ginger isn't a good sub for this recipe.
- Sesame oil: This flavorful nutty oil is key to the overall flavor of the dressing.
- Toasted sesame seeds: For crunch and color. You can also sprinkle some on top just before serving.
- Canola oil
For the salad
- Asian cabbage: You'll need about 4 cups of thinly sliced Asian cabbage such as Napa or Savoy. Both cabbage varieties have mild flavor and tend to have dark green leaves that are a bit curly.
- Bell peppers: For the best flavor, use sweet bell peppers. I used red and yellow, but you could also use orange.
- Snow peas
- Cucumber
- Scallions: Also known as green onions.
- Clementines: I used fresh segmented clementines for juicy sweetness. If they aren’t handy at your store, slice some orange segments or use well-drained canned Mandarin oranges.
- Cilantro leaves: Can be omitted if you don't like cilantro.
- Protein: If you plan to add protein to the salad, I'd recommend this Tropical Grilled Chicken or Grilled Flank Steak.
How to make asian salad with ginger dressing
This Asian cabbage slaw couldn't be easier to make. Follow this step-by-step photo tutorial to guide you through the recipe. See recipe card for comprehensive directions.
- Step 1: Prepare the dressing by stirring all the ingredients together except the oil. Then whisk the oil in slowly. Set aside.
- Step 2: Thinly slice the Asian cabbage into bite-sized pieces.
- Step 3: Prepare the remaining veggies by slicing them into thin, bite-sized pieces.
- Step 4: Toss all the prepared salad components in a large bowl.
- Step 5: Drizzle with dressing. You can dress the entire salad or individual portions.
- Step 6: If desired, top with an extra sprinkle of sesame seeds, a side of protein, and hot rice.
Tara's top dressing tips
Grate the ginger: To get the most ginger flavor in the dressing you'll need to grate fresh ginger. Start by peeling the ginger root. Then finely grate it on a microplane or the small side of a box grater.
Mix flavorful dressing ingredients first: As with all vinaigrettes, the trick is to combine all your flavorful ingredients together before adding the oil. If your flavorful ingredients are nicely mixed and combined, they will disperse evenly once the oil is added.
Adjust the dressing flavor: After you've whisked together the honey, soy sauce, ginger and vinegar, taste the mixture. If you like it stronger, add a bit more soy sauce; sweeter, add more honey. When the flavor is just right, it's time to add the oil.
Add the oil slowly: It's essential to slowly whisk in the canola oil so that it breaks into teeny tiny parts. As the oil breaks into microscopic pieces it separates the other ingredients and distributes them evenly throughout the mixture. The technical term for this process is called emulsification.
Tara's Asian salad tips
Use Asian cabbage: I love to use Savoy cabbage and Napa cabbage for this salad because of their tender bite and mild flavor. In a pinch, you can substitute standard green cabbage, but it has a stronger taste and takes a bit more effort to chew.
Make bite-sized pieces: For the best eating experience, you'll want to slice everything into similarly-sized pieces that will fit easily into the mouth. You can use a very sharp knife to do the slicing, but the easiest (and quickest) way to cut everything is with a mandolin. If you've never used one before, check out this post on How To Use A Mandoline.
Add protein: This salad is so versatile and could be paired with any cooked protein such as shrimp, turkey, chicken, or sliced beef, pork chop, or pork tenderloin. It's also delicious with sauteed or roasted tofu!
Equipment
This is my favorite salad dressing shaker.
Use a microplane grater or the smallest holes on a box grater to prepare the ginger.
You're welcome to use a cutting board and sharp knife to slice your veggies. However, it will be much faster with the help of a mandolin. I love these little paddle slicers because they make quick work of veggies (use the guard for safety, and watch those fingers).
Storage and make-ahead
Make-ahead: You can prep all the salad ingredients and combine everything except the cucumbers and clementines or oranges. You'll want to store them separately because they are very watery and will cause the cabbage to wilt faster. The undressed salad will keep well in the fridge for about 3 days. Add the cucumbers, mandarins, and dressing just before serving.
Refrigerate: The dressed salad tastes best the same day it's made. Leftovers can be stored in the refrigerator and should be eaten within 24 hours (before the cabbage begins to wilt and you lose that delightful crisp texture). If you don't think you'll need the entire salad for a meal, follow the make-ahead suggestions above and just dress a small amount right before serving.
FAQ
Feel free to experiment with mix-ins! You can add any of your favorite vegetables as long as they can be chopped into small pieces or sliced thinly. Carrots, celery, bean sprouts, and fennel are all fun additions. If you like a little extra crunch, you could also add chopped peanuts or crushed ramen noodles.
A mix of thinly sliced iceberg and romaine lettuce would work in a pinch. It doesn't make an authentic slaw, but it would give the salad the same light and crunchy texture.
Absolutely! Typically pre-packaged slaw mixes have a base of regular cabbage. Just keep in mind that these store bought mixes will have a stronger cabbage flavor instead of the light, mild taste of Napa and Savoy cabbage.
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📖 Full Recipe
Asian Salad with Ginger Dressing
Ingredients
Dressing:
- ½ cup rice wine vinegar
- ½ tablespoon low-sodium soy sauce
- 2 tablespoons honey
- ½ teaspoon fresh grated ginger
- ½ teaspoon sesame oil
- 2 teaspoons toasted sesame seeds
- ⅔ cup canola oil (or avocado oil)
Salad:
- 4 cups Napa or Savoy cabbage (thinly sliced)
- ½ red bell pepper (sliced)
- ½ yellow bell pepper (sliced)
- 1 cup snow peas (sliced)
- ½ English cucumber (sliced)
- 2 scallions (sliced)
- 2 clementines (or oranges, segmented and chopped)
- ⅓ cup cilantro leaves
- Grilled chicken (optional)
Instructions
- For the dressing, stir together all the ingredients except the canola oil until well combined. Slowly add the oil, whisking constantly. Set aside.
- For the salad, toss everything in a large serving bowl, top with sliced chicken if desired. Whisk the dressing again just before drizzling on salad.
Video
Notes
Nutrition Per Serving
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Mary says
I could absolutely DRINK this dressing! One of my favorite recipes of Tara's!
Lacey says
This is such an amazing, light, flavorful salad that is perfect any time of the year. We always pair it with our gyoza. The colors pop and it presents so well.
Morgan says
Can this be made ahead of time? Or should the dressing be added right before serving?
Pat says
The dressing tasted good, but are the proportions off a bit; the 2/3 cup oil seemed to dilute the taste completely. Plse check the ingredients proportions - I would love to make this again.
Pat