Asian Sesame Chopped Salad That Eats Like a Power Lunch (And Makes Your Takeout Jealous)

You want a salad that slaps? This is it—crunchy, juicy, bright, and unapologetically satisfying. It’s the kind of bowl that makes meal prep feel like a flex and weeknight dinner feel like a win.

We’re talking bold sesame flavors, crisp vegetables, a tangy-sweet dressing, and enough protein to keep you full without the food coma. And yes, it’s ridiculously easy to scale for a crowd or stash for the week. Your desk lunch just went from “meh” to “main character.”

What Makes This Special

This salad isn’t just lettuce and vibes—it’s a texture playground.

You get the crisp snap of cabbage and carrots, the juicy pop of mandarin oranges, and the toasted nuttiness of sesame seeds in every bite. The dressing has that perfect trifecta: salty, sweet, and tangy, with a little heat if you want it.

It’s also engineered for staying power. Chopped cabbage holds up like a champ, meaning you can dress it lightly and it won’t wilt into sadness by 3 p.m.

And with rotisserie chicken or tofu, it becomes a balanced, full-on meal without breaking a sweat.

Ingredients

• Base:
  • 4 cups finely chopped green cabbage
  • 2 cups chopped red cabbage
  • 1 cup shredded carrots
  • 1 red bell pepper, diced
  • 3 green onions, thinly sliced
  • 1 cup shelled edamame (cooked)
  • 1 cup cucumber, diced (seeds removed)
  • 1/2 cup cilantro, chopped
  • 1 cup mandarin orange segments (fresh or drained canned)
• Protein (choose one or mix):
  • 2 cups shredded rotisserie chicken
  • or 2 cups baked tofu, cubed
  • or 2 cups shrimp, sautéed and chilled
• Crunch + Toppings:
  • 1/3 cup toasted sliced almonds
  • 2 tablespoons toasted sesame seeds (white or a mix of white and black)
  • 1/2 cup crispy wonton strips or crushed ramen (optional but fun)
• Sesame Dressing:
  • 1/4 cup toasted sesame oil
  • 3 tablespoons rice vinegar
  • 2 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon fresh lime juice
  • 1–2 teaspoons grated fresh ginger
  • 1 clove garlic, microplaned
  • 1–2 teaspoons sriracha or chili-garlic sauce (optional heat)
  • 2 tablespoons neutral oil (avocado or grapeseed) for balance
  • 1 teaspoon sesame seeds (yes, in the dressing too—flavor bomb)
• Salt and pepper to taste

Instructions

1. Toast the crunch: In a dry skillet over medium heat, toast almonds and sesame seeds for 2–3 minutes until fragrant. Don’t walk away; they go from “golden” to “whoops” fast.
2. Make the dressing: Whisk sesame oil, rice vinegar, soy sauce, honey, lime juice, ginger, garlic, sriracha, neutral oil, and sesame seeds. Taste and adjust: more vinegar for zing, more honey for sweet, more soy for salty depth.
3. Prep the base: In a big bowl, add green cabbage, red cabbage, carrots, bell pepper, green onions, edamame, cucumber, and cilantro.
   

   Toss lightly.

   
   
4. Add protein: Fold in chicken, tofu, or shrimp. If using tofu, pat dry so it grabs the dressing instead of slipping around like a Teflon cube.
5. Dress it right: Start with half the dressing, toss, then add more as needed. The goal is glossy, not soggy.
   

   Season with salt and pepper.

   
   
6. Finish with flair: Top with mandarin segments, toasted almonds, sesame seeds, and wonton strips or crushed ramen right before serving.
7. Serve: Cold or room temp. If you want chef energy, squeeze a little extra lime on top and drizzle a few drops of sesame oil for aroma.

Storage Instructions

• Undressed components keep 3–4 days in airtight containers. Store toppings separately so they stay crunchy.
• Dressed salad lasts 24–36 hours in the fridge.
  

  Cabbage stays crisp longer than lettuce—one of the many reasons we love it.

  
  
• Meal prep tip: Portion salad in containers, pack dressing in mini jars, and add crunchy toppings just before eating. Office envy guaranteed.
• Freezer? Hard pass. Fresh veg and mandarin segments don’t thaw well—trust me.

Nutritional Perks

• High-fiber base: Cabbage, carrots, and edamame deliver fiber to keep you full and support gut health.
• Protein-forward: Chicken, tofu, or shrimp ensures this isn’t a “sad salad.” Expect steady energy, not a sugar crash.
• Healthy fats: Sesame oil and almonds provide unsaturated fats that support heart health and flavor.
  

  Win-win.

  
  
• Micronutrient rainbow: Red bell pepper and cabbage bring vitamin C and antioxidants; carrots bring beta-carotene.
• Smart sodium control: Using low-sodium soy sauce keeps flavors bold without the bloat. FYI, you won’t miss it.

What Not to Do

• Don’t drown the salad: Overdressing turns crisp into soggy. Add gradually and toss thoroughly.
• Don’t skip toasting: Raw nuts and seeds are fine, but toasting unlocks major flavor.
  

  It’s a 3-minute upgrade.

  
  
• Don’t cut veggies too big: Chopped means bite-sized. Big chunks = awkward fork gymnastics.
• Don’t add crunchy toppings early: They’ll go limp. Keep them high and dry until serving.
• Don’t rely on sesame oil alone: It’s potent and aromatic, not a base oil.
  

  Balance with a neutral oil for a silky dressing.

  
  

Variations You Can Try

• Peanut-crunch remix: Swap almonds for peanuts, add 1 tablespoon peanut butter to the dressing, and bump the lime juice.
• Miso-magic: Whisk 1 teaspoon white miso into the dressing for extra umami and a gentle tang.
• Low-carb twist: Add extra edamame and cucumbers; skip the mandarin oranges and wonton strips.
• Spicy Seoul vibes: Add 1–2 teaspoons gochujang to the dressing and top with roasted seaweed strips.
• Crunchy ramen style: Toss in a handful of crushed, uncooked ramen noodles right before serving for that nostalgic crunch (IMO, elite).
• Vegan deluxe: Use tofu, swap honey for maple syrup, and sprinkle with roasted cashews.

FAQ

Can I make the dressing ahead?

Yes. The dressing keeps for up to 1 week in the fridge. Shake before using; sesame oil can separate like a moody artist.

Is there a gluten-free option?

Use tamari or coconut aminos instead of soy sauce and confirm your wonton strips (or skip them).

Everything else is naturally gluten-free.

What protein works best for meal prep?

Shredded chicken or baked tofu hold up best over a few days. Shrimp is great fresh but can get rubbery if over-chilled and tossed too early.

Can I use bagged coleslaw mix?

Absolutely. It’s a time-saver.

Add red cabbage for color and extra crunch so it still feels premium, not “sad desk salad.”

How do I keep cucumbers from watering down the salad?

Use seedless Persian or English cucumbers, scoop any seeds, and pat them dry. Add them right before dressing if you’re prepping ahead.

What if I don’t like cilantro?

Swap with fresh mint, Thai basil, or a mix of both. You’ll get freshness without the polarizing soap-notes debate.

Can I make it nut-free?

Yes.

Use pumpkin seeds or sunflower seeds instead of almonds. Still toast them for max flavor.

How spicy is it?

It’s as spicy as you make it. Skip the sriracha for mild, or add chili crisp, red pepper flakes, or extra heat to go bold.

What’s the best way to chop everything fast?

Use a sharp chef’s knife or a food processor with a slicing/shredding disc.

Keep pieces small and consistent for the best bite.

Can I serve this as a side?

Totally. Pair with grilled salmon, teriyaki chicken, or seared tofu. It also shines at potlucks because it stays crisp longer than leafy salads.

The Bottom Line

Asian Sesame Chopped Salad is the rare combo of meal-prep friendly, crowd-pleasing, and nutritious without pretending to be boring.

It’s crunchy, zesty, and anchored by a dressing that actually tastes like something. Make it once, and it’ll be in your weekly rotation faster than you can say “Who needs takeout?” Go big, keep it crisp, and don’t forget the sesame swagger.