Healthy Asian Spring Salad

Hey, if you’re looking for a fresh take on salads, this Asian-inspired bowl is the way to go.

This light and refreshing salad brings together crisp vegetables and familiar Asian flavors that make it perfect for lunch or dinner. Crunchy snap peas and carrots mix with tender greens and a ginger-sesame dressing that’s just the right balance of sweet and savory.

I toss in some mandarin oranges and toasted almonds for extra crunch and a touch of sweetness. A sprinkle of sesame seeds and green onions gives it that authentic Asian flair we all love.

It’s the kind of salad that keeps you coming back for more – light enough for a warm day but filling enough to keep you satisfied.

What Kind of Cabbage Should I Use?

For this Asian-inspired salad, both purple and green cabbage bring their own qualities to the mix. Regular green cabbage has a mild, sweet flavor and stays crisp in salads, making it a reliable base. Purple cabbage (sometimes called red cabbage) adds a slightly peppery kick and beautiful color contrast, though it’s perfectly fine to use just one type if that’s what you have on hand. When shopping, look for heads that feel heavy for their size and have crisp, bright leaves without any brown spots or wilting. To prep your cabbage, make sure to slice it very thinly – you can use a sharp knife, but a mandoline will give you those perfect, restaurant-style shreds that make the salad extra enjoyable to eat.

Options for Substitutions

This fresh salad is super adaptable and you can make several easy swaps:

• Cabbage: Not a fan of cabbage or can’t find both colors? You can use all purple or all green cabbage, or swap in some crunchy Napa cabbage. Even broccoli slaw works great here!
• Mandarin oranges: Fresh navel oranges, tangerines, or even grapefruit segments work perfectly. Just make sure to remove all the white pith to avoid bitterness.
• Almonds: Any nuts will do! Try cashews, peanuts, or even sunflower seeds if you need a nut-free option. Just toast them first for extra crunch.
• Cilantro: If you’re not a cilantro fan, fresh mint or Thai basil make great alternatives. You can also just leave it out.
• Tamari: Regular soy sauce works fine, or coconut aminos for a gluten-free option. Just note that coconut aminos are sweeter, so use less maple syrup.
• Maple syrup: Honey or agave nectar can replace maple syrup in equal amounts. Brown sugar works too – just stir it well to dissolve.
• Fresh ginger: In a pinch, use 1/4 teaspoon ground ginger, though fresh really gives the best flavor here.

Watch Out for These Mistakes While Making

The biggest challenge when making this Asian spring salad is timing – chopping and assembling too far in advance can lead to soggy cabbage and brown avocados, so it’s best to prepare the vegetables just before serving or store components separately. A common mistake is not drying the cabbage thoroughly after washing, which can dilute the dressing and make your salad watery – use a salad spinner or pat the vegetables completely dry with paper towels. To keep your avocados from browning, toss them in a bit of the orange juice before adding to the salad, and always add the dressing right before serving to maintain the perfect crunch of the vegetables. For the best texture contrast, toast your almonds in a dry pan until golden and let them cool completely before adding them to the salad – this simple step adds an amazing depth of flavor and extra crunch.

What to Serve With Asian Spring Salad?

This fresh and crunchy salad makes a perfect side dish, but you can easily turn it into a complete meal with a few simple additions. Try serving it alongside some grilled teriyaki chicken or seared salmon for a protein boost that matches the Asian flavors. If you’re keeping things vegetarian, pair it with some crispy tofu or add some edamame right into the salad. For a casual weeknight dinner, this salad tastes great next to some potstickers or spring rolls, and don’t forget about adding a scoop of steamed rice on the side to make it more filling!

Storage Instructions

Keep Fresh: This Asian spring salad stays crisp and fresh in an airtight container in the fridge for up to 2 days. For the best results, store the dressing separately and add the avocado, almonds, and sesame seeds just before serving – this keeps everything nice and crunchy!

Prep Ahead: You can prep most components of this salad in advance! Chop all the veggies and make the dressing up to 3 days ahead, storing them separately in the fridge. When you’re ready to eat, just toss everything together with the fresh avocado and toppings.

Dressing Storage: The ginger-orange dressing keeps well in a jar or container in the fridge for up to a week. Give it a good shake before using, as the ingredients might separate a bit while sitting.

Preparation Time	10-15 minutes
Cooking Time	0-0 minutes
Total Time	40-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 10-15 g
• Fat: 30-40 g
• Carbohydrates: 85-95 g

Ingredients

For the salad:

• 1/2 cup sliced almonds (toasted for extra crunch)
• 1/4 cup sliced green onions (optional, adds a mild oniony bite)
• 1/4 cup chopped cilantro (for fresh flavor)
• 1 cup mandarin orange slices
• 2 cups shredded green cabbage
• 1 diced avocado
• 1 cup shredded carrots
• 2 cups shredded purple cabbage
• sesame seeds for garnish

For the dressing:

• 1 tsp grated ginger (freshly grated for best aroma)
• 2 tbsp maple syrup (adds a touch of sweetness)
• 2 tbsp orange juice
• 2 tbsp soy sauce (I use Kikkoman low-sodium)

Step 1: Prepare the Salad Dressing

In a small bowl or jar, combine all the salad dressing ingredients.

Use a whisk to thoroughly mix them together until well combined.

Set the dressing aside to allow the flavors to meld while you prepare the salad.

Step 2: Slice the Cabbage

For the freshest taste, purchase a whole cabbage and slice it yourself.

While a food processor can be used for shredding, I recommend using a sharp knife to thinly slice the cabbage.

Aim for fine slices, avoiding large chunks, which can dominate the texture of the salad.

Step 3: Assemble the Salad

Add the thinly sliced cabbage to a large salad bowl.

Proceed by adding any other salad ingredients you have chosen to include.

Once all the contents are in the bowl, pour the prepared dressing over the top.

Step 4: Mix and Chill the Salad

Using salad tongs or two large spoons, mix all the ingredients in the bowl thoroughly to ensure the dressing is evenly distributed.

For the best results and flavor, allow the salad to sit in the refrigerator for at least 30 minutes before serving.

Step 5: Serve and Enjoy

This salad is versatile and can be served as a main dish or a refreshing side.

It’s particularly delicious with baked tofu or any other protein of your choice.

Whether you’re enjoying it solo or as part of a meal, this salad is sure to be a hit.

Enjoy!