With 15+ years of perfecting healthy, vibrant recipes, I can tell you this Asian Chopped Salad checks all the boxes—crunchy, nutrient-packed veggies, a tangy sesame vinaigrette, and just the right amount of crunch from toasted nuts and sesame seeds.
As a pro in the kitchen, I can confidently say this salad isn’t just a side dish—it’s a meal. I mean… you can add protein if you want. Cooked chicken, shrimp, or steak would be super delish.
This recipe takes just 20 minutes to prep, making it perfect for meal prep or impressing your guests with minimal effort. Plus, the versatility of this salad means you can customize it however you like—whether you add protein or keep it plant-powered, it’s a win either way.
Taylor Farms Asian Chopped Salad Copy Cat
I fell in love with that Taylor Farms Asian Chopped Salad kit at Costco. We made it for YEARS. And suddenly… it was gone.
After some research (because copycatting things is one of my super powers) I made my own version! I love this one even more because I can control what kind of oil and how much sweetener is in the dressing.
Yes, it takes a little longer than ripping a bag open and tossing it with a pre-made dressing, but it’s so fresh and vibrant. I'll give you some time saving tips, and I know you’ll love this salad as much as I do.
Chopped Asian Salad Recipe Ingredients
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Coconut aminos – You can also use soy sauce or tamari (GF soy sauce), but use less since it’s stronger than coconut aminos.
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Avocado oil - You can also use light olive oil. I don’t recommend using extra-virgin olive oil because it’s too strong tasting.
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Rice vinegar
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Sesame oil
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Honey - I’ve used Date Paste here, and it works well, too if you’re wanting to avoid concentrated sugars.
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Fresh ginger
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Asian chili paste – sriracha and sambal oelek are my favorites
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Fresh garlic
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Salt
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Shredded cabbage or coleslaw mix - pre-shredded veg for the win!
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More shredded vegetables – like shredded carrots, mung bean sprouts, or shredded Brussels Sprouts
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Fresh cilantro
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1 cup chopped toasted mixed nuts (like cashew pieces and sliced almonds)
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Toasted sesame seeds
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Fried wonton strips – this is completely optional. The original salad kit had them, but if you don’t want them (or would like this recipe to be totally gluten free), then don’t use them.
How to make Asian Chopped Salad
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Put all of the dressing ingredients in a lidded glass jar and shake it really hard to combine it well.
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Put the cabbage/coleslaw mix in a large salad bowl with the vegetable add-ins and cilantro.
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Pour the dressing over the top and toss to combine.
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Add the nuts and sesame seeds and gently mix them in.
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Serve.
Asian Salad Variations
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Make it spicy by adding more Asian chili sauce into the dressing and mixing in some pickled jalapeños to the salad.
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Add some meat – cooked chicken, steak, or shrimp would be SUPER good here rounding this out as a whole meal with added protein. Tofu? Ok, sure. I don’t like it, but yes. You could.
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Make the whole thing a stir fry! Fry up all the veg in a large skillet and toss it with the dressing and toppings after it’s crisp-tender.
How to serve Asian Chopped Salad
If you want to serve this salad with a side or some protein, here are a few options that would work well!
Storing this Asian Chopped Salad Recipe
Because this salad has a lot of sturdy vegetables it won’t get slimy as quickly if you store it dressed. Just put it in a lidded container and chill for up to 5 days.
Paleo Asian Chopped Salad Recipe
Whip up a fresh, healthy version of the salad kit found at Costco and other grocery stores. This Paleo Asian Chopped Salad is a cinch to make and makes a light lunch or a welcomed potluck offering.
Ingredients
For the dressing:
- ¼ cup coconut aminos
- ¼ cup avocado oil
- 3 Tablespoons rice vinegar
- 1 Tablespoon sesame oil
- 1 Tablespoon Date Paste or honey
- 1-inch knob of ginger, finely grated
- 1-2 teaspoons Asian chili paste or sambal oelek, to taste
- ½ teaspoon minced fresh garlic
- Generous pinch of salt
For the salad:
- 8 ounce package of shredded cabbage or coleslaw mix
- 2 cups (or handfuls) of vegetable add-ins, like shredded carrots, mung bean sprouts, or shredded Brussels Sprouts
- ½ cup chopped fresh cilantro
- 1 cup chopped toasted mixed nuts (like cashew pieces and sliced almonds)
- 1 - 2 Tablespoons toasted sesame seeds
Instructions
- Put all of the dressing ingredients in a lidded glass jar and shake it really hard to combine it well.
- Put the cabbage/coleslaw mix in a large salad bowl with the vegetable add-ins and cilantro. Pour the dressing over the top and toss to combine. Add the nuts and sesame seeds and gently mix them in. If you toss it too much they'll end up at the bottom of the bowl.
- Serve.
Notes
Nat's Note: If you have trouble finding or would rather not use coconut aminos, you can substitute 2 tablespoons of tamari (wheat free soy sauce).
