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Asian Chopped Salad with Creamy Peanut Dressing

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This fresh and flavorful Asian chopped salad is made with crunchy veggies that are tossed in a creamy, gingery peanut dressing.

Chopped Thai Salad

We live just down the street from West Michigan’s largest farmers market making it super easy for us to take advantage of the vast amount of fresh produce grown just miles away.

Liz Cutting Bok Choy

As much as we love our traditional Syrian green salad that we eat several nights a week, I’m a firm believer in eating a wide variety of fruits and vegetables all year round to get the most nutrients.

Liz Slicing Bell Peppers

As such, not every salad has to revolve around lettuce, tomatoes and cucumbers, am I right? Most recently I created an Asian chopped salad to take advantage of all the produce I had sitting in my refrigerator.

Liz Chopping Cabbage

We happened to have bok choy, cabbage, carrots and bell peppers but this recipe is extremely versatile so use whatever you have on hand or is in season!

Liz Mincing Scallions

Other great options would be sliced red onion if you don’t have scallions, chopped kale if you don’t have bok choy or celery if you don’t have cabbage. Make it your own!

Liz Drizzling Peanut Butter

How do you make an Asian peanut vinaigrette?

To start, microwave the peanut butter to thin. Then, whisk the peanut butter with ginger, garlic, soy sauce and the remaining ingredients. Feel free to make it as spicy as you wish (or keep it mild!)

Adding Chopped Bok Choy

No-Mess Tip:

No need to use two bowls! Simply whisk the peanut dressing in the bottom of the salad bowl before you add in all the veggies.

Liz Tossing Salad

Then, simply toss the salad together until everything is evenly coated. Feel free to add additional salad dressing ingredients to make it taste as you wish. For example, if you want it on the tangier side, add more lime juice.

Pad Thai Chopped Salad

How far in advance can I prep this Asian chopped salad?

It will stay fresh for up to 3 days in an air-tight container in the refrigerator. This is a hearty salad made with sturdy veggies so it will last longer than a lettuce-based salad making it ideal for prepping ahead.

What would be good to serve with this Asian chopped salad?

We love topping it with baked salmon, Asian grilled chicken or pork tenderloin.

Can I swap out the cilantro with another herb?

Yes! It would be great with fresh mint or basil.

Liz Eating Pad Thai Salad

To garnish, we love to sprinkle it with chopped peanuts but minced cashews would be great too.

Pad Thai Salad

Your fork is waiting.

Chopped Thai Salad

Asian Chopped Salad

5 stars
This fresh and flavorful Asian chopped salad is made with crunchy veggies that are tossed in a creamy, gingery peanut dressing.
PREP: 15 mins
TOTAL: 15 mins
Servings: 8


  • 4 cups bok choy (chopped)
  • 2 cups cabbage (chopped)
  • 2 cups shredded carrots
  • 1 red bell pepper (seeded and sliced or chopped)
  • 1 cup cilantro (minced)
  • 1 bunch scallions (minced)
  • chopped peanuts (optional garnish)

Creamy Peanut Vinaigrette

  • ¼ cup creamy, natural peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons Nakano Natural Rice Vinegar (or lime juice)
  • 1 tablespoon fresh ginger (minced)
  • 1 clove garlic (minced)
  • 1 teaspoon sambal oelek chili paste (optional)
  • salt and pepper (to taste)


  • Start by heating peanut butter in a glass dish in the microwave until thin, about 30 seconds. Place melted peanut butter in the bottom of a large salad bowl and add all remaining vinaigrette ingredients. Whisk well.
  • Add all of the chopped veggies into the bowl and toss with the dressing until evenly coated. Season with salt and pepper to taste.


Serving: 1.5cupsCalories: 80kcalCarbohydrates: 8gProtein: 4gFat: 4gSaturated Fat: 1gSodium: 339mgPotassium: 332mgFiber: 3gSugar: 4gVitamin A: 7557IUVitamin C: 44mgCalcium: 61mgIron: 1mg

SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

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