This Asian crunch salad came into my life on a Tuesday when I had exactly zero energy to cook but still wanted something that felt fresh and exciting. I had a half head of purple cabbage, some shredded carrots, and a jar of peanut butter staring at me from the pantry. Thirty minutes later, Noah was stealing bites from my bowl and Jake was asking if there was more. That is the magic of this Asian crunch salad.
What I love most about this Asian crunch salad is the texture. Every single bite has this incredible crunch from the cabbage, the toasted almonds, and the crispy wonton strips. The dressing is nutty, a little tangy, and just the right amount of sweet. It coats every leaf and noodle perfectly, and the smell when it all comes together is absolutely irresistible.
I have made this Asian crunch salad for weeknight dinners, potlucks, and meal prep lunches. It holds up better than almost any salad I have ever made, and people always ask for the recipe. Now it is yours too.
Why You'll Love This Asian Crunch Salad
- Incredible Texture: This Asian crunch salad delivers satisfying crunch in every single bite thanks to cabbage, almonds, and crispy wonton strips.
- Quick and Easy: The whole thing comes together in about 30 minutes. No cooking required beyond toasting the almonds and frying the wontons.
- Meal-Prep Friendly: You can prep all the components ahead and store them separately so the salad stays crispy and fresh for days.
- Bold, Craveable Dressing: The peanut sesame dressing is nutty, tangy, and slightly sweet. It is the kind of dressing you want to pour over everything.
- Endlessly Customizable: Add grilled chicken, shrimp, or keep it plant-based. This salad adapts to whatever you have in your fridge.
Asian Crunch Salad Ingredients
The beauty of this Asian crunch salad is that it uses simple, affordable ingredients that you can find at any grocery store. I always keep most of these on hand, which means this crunchy Asian salad recipe can happen any night of the week without a special trip to the store.
- 3 cups (210g) shredded purple cabbage, thinly sliced for maximum crunch in your Asian crunch salad.
- 2 cups (140g) shredded green cabbage, adds a slightly milder flavor that balances the purple cabbage.
- 1 cup (110g) shredded carrots, pre-shredded from a bag works perfectly here and saves time.
- 3 green onions, thinly sliced, both white and green parts.
- 1/2 cup (50g) sliced almonds, toasted until golden and fragrant.
- 1/2 cup (30g) crispy wonton strips, store-bought or homemade, these are the crunch hero of this salad.
- 1/4 cup (15g) fresh cilantro leaves, roughly torn for a bright herbal lift.
- 1 medium red bell pepper (150g), thinly sliced into matchsticks.
- 1 cup (70g) shredded rotisserie chicken (optional), makes this Asian crunch salad a complete meal.
- 1 tablespoon (8g) sesame seeds, white or black, for garnish and extra nutty flavor.
- 3 tablespoons (45ml) soy sauce, low sodium preferred.
- 2 tablespoons (32g) natural peanut butter, the base of the creamy peanut sesame dressing.
- 2 tablespoons (30ml) rice vinegar, for that bright tangy punch.
- 1 tablespoon (15ml) sesame oil, toasted sesame oil is key here, do not swap it out.
- 1 tablespoon (21g) honey, balances the salty and tangy notes.
- 1 teaspoon (5g) fresh grated ginger, adds warmth and depth to the dressing.
- 1 clove garlic, finely minced or grated.
- 1 to 2 teaspoons (5 to 10ml) sriracha, optional, for a spicy kick in your Asian crunch salad.
Use pre-shredded coleslaw mix to save time. A standard 14-ounce bag of coleslaw mix is a perfect shortcut for your Asian crunch salad on busy nights. It already has both green cabbage and carrots, so you only need to add the purple cabbage for that gorgeous color contrast.
Natural peanut butter works best in the dressing because it has a deeper, roasted flavor and no added sugars that can throw off the balance. According to USDA FoodData Central, peanut butter is also a solid source of protein and healthy fats, which helps make this salad genuinely filling. If you love big, bold Asian-inspired flavors, you might also enjoy my Potsticker Noodle Bowl for another weeknight winner.
Toast your almonds fresh. Pre-toasted almonds from the store are fine, but taking 3 to 4 minutes to toast raw sliced almonds in a dry pan until they smell nutty and turn golden makes a huge difference. Watch them closely because they burn fast.
Note: If you are making this Asian crunch salad ahead of time, keep the dressing and crispy wonton strips separate until right before serving. The cabbage and veggies can sit dressed for up to 30 minutes without getting soggy, but the wontons will lose their crunch if left in the dressing for too long.
How to Make Asian Crunch Salad
Making this Asian crunch salad is genuinely one of the easiest things I do in the kitchen. There is no heat required except for toasting the almonds, and the whole process is more like assembling a beautiful bowl than actual cooking. Here is how I do it every time.
Step 1: Make the Peanut Sesame Dressing.
Grab a small bowl or a jar with a lid. Add the peanut butter, soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and sriracha if you are using it. Whisk everything together vigorously until smooth and glossy. The dressing should be pourable but thick enough to coat a spoon. If it feels too thick, add a teaspoon or two of warm water and whisk again. You will notice it smells nutty and slightly sweet with a sharp vinegar edge, which is exactly what you want for your Asian crunch salad dressing.
Lora’s Tip: Make the dressing first and set it aside while you prep the salad. The garlic and ginger bloom a little as it sits, and the flavor gets even better by the time you are ready to toss.
Step 2: Toast the Almonds.
Place a small dry skillet over medium heat. Add the sliced almonds in a single layer. Stir them every 30 seconds or so. After about 3 to 4 minutes you will hear a faint crackling and smell a warm, toasty nuttiness. Pull them off the heat the moment they turn light golden. They continue to cook from residual heat, so do not wait until they look dark. Set them aside to cool completely. Once your almonds are cool, your Asian crunch salad is almost ready to assemble.
Lora’s Tip: Toasting almonds is one of those steps that takes almost no effort but transforms the whole dish. As Serious Eats explains about browning reactions, heat develops deeper, more complex flavors from nuts and proteins through the Maillard reaction. Same principle applies here.
Step 3: Prep All the Salad Ingredients.
In a large mixing bowl, add the shredded purple cabbage, shredded green cabbage, shredded carrots, red bell pepper matchsticks, sliced green onions, and cilantro. Toss everything together gently with your hands or tongs. This colorful base is what makes this Asian crunch salad so beautiful on the table. The purple, orange, red, and green all together look stunning.
If you are adding shredded rotisserie chicken, add it now and toss it in with the vegetables. The chicken weaves right into the salad and makes this crunchy Asian salad recipe a proper full meal.
Step 4: Dress and Toss the Salad.
Pour about two thirds of the dressing over the salad bowl. Toss well so every leaf and shred of vegetable gets coated. Taste it and decide if you want more dressing. I almost always add the rest. Your Asian crunch salad should taste bright, nutty, and just a little addictive at this point. The colors will deepen slightly as the dressing coats everything.
Lora’s Tip: Toss from the bottom of the bowl using two large spoons or tongs. This makes sure the dressing reaches everything evenly and you do not end up with a pool of dressing at the bottom.
Step 5: Add the Crunchy Toppings and Serve.
Right before serving, scatter the toasted almonds, crispy wonton strips, and sesame seeds over the top. Gently fold them in just two or three times so they stay on top and keep their crunch. This is what makes this Asian crunch salad so satisfying. Serve immediately and enjoy every last crunchy, saucy bite. If you are meal prepping, hold the almonds and wontons on the side and add them just before eating.
Lora's Kitchen Tips
- Massage the Cabbage. If you have time, sprinkle a pinch of salt over the shredded cabbage and massage it gently for about 60 seconds before adding the other vegetables. This softens it just slightly and helps it absorb the dressing better, making your Asian crunch salad even more flavorful.
- Use a Mandoline for Thin Shreds. A mandoline slicer gives you beautifully uniform, paper-thin cabbage shreds that make the texture of this Asian crunch salad feel restaurant-quality. If you do not have one, a sharp chef's knife works perfectly too.
- Dressing Too Thick? Do Not Panic. If your peanut sesame dressing looks like paste, just add warm water one teaspoon at a time and whisk until it loosens. Cold peanut butter seizes up quickly. A few seconds in the microwave before mixing also helps it come together smoothly.
- Buy Wonton Strips Pre-Made. Most grocery stores sell crispy wonton strips near the salad toppings or croutons. This saves you from frying anything at home and means your Asian crunch salad comes together even faster on a weeknight.
- Double the Dressing and Save Some. This peanut sesame dressing is so good that I always make a double batch and store the extra in a jar in the fridge for up to one week. It works on grain bowls, lettuce wraps, and roasted veggies too.
Asian Crunch Salad Variations and Substitutions
One of the best things about this Asian crunch salad is how easily it adapts. Here are some of my favorite ways to switch it up depending on what I have on hand or what the family is craving.
Spicy Asian Crunch Salad: Double the sriracha in the dressing and add thin slices of fresh jalapeño to the salad. The heat plays beautifully against the cool crunch of the cabbage. Lily skips this version but Jake and I love it.
Grilled Shrimp Asian Crunch Salad: Toss 300g (about 10 oz) of peeled shrimp in a little sesame oil and garlic, grill them for 2 minutes per side, and lay them on top of the finished salad. This turns your crunchy Asian salad recipe into a showstopper dinner.
Mango Asian Crunch Salad: Add one cup of thin-sliced fresh mango. The sweetness against the savory peanut dressing is incredible. This variation is especially good in summer when mangoes are ripe and juicy.
Peanut-Free Version: Swap the peanut butter for almond butter or sunflower seed butter. The flavor profile of the Asian crunch salad changes slightly but the dressing is still rich and creamy. Great if you are cooking for someone with a peanut allergy.
Edamame Boost: Add 1 cup (155g) of thawed frozen edamame for extra plant-based protein. The edamame adds a beautiful pop of green and makes this salad even more filling without any extra cooking.
What to Serve with Asian Crunch Salad
This Asian crunch salad is wonderful on its own as a light lunch or dinner, especially with the shredded chicken added in. But it also pairs beautifully with other dishes if you want to build out a full spread.
For a complete Asian-inspired meal, serve this Asian crunch salad alongside my Easy Chicken Ramen. The warm, brothy noodles and the cool, crunchy salad together are an absolutely unbeatable combination on a weeknight. The contrast in temperature and texture is what makes it so satisfying.
If you are serving this at a party or potluck, it pairs perfectly alongside my Chinese Beef and Broccoli for a full spread of Asian-inspired flavors that will have everyone coming back for seconds. Set out steamed jasmine rice in a big bowl alongside both dishes and let people build their own plates.
For a lighter lunch pairing, serve smaller portions of this crunchy Asian salad recipe alongside a bowl of miso soup or a simple broth. It also works beautifully as a side dish for grilled teriyaki salmon or chicken skewers.
How to Store Asian Crunch Salad
- Storage: Store leftover Asian crunch salad components separately in airtight containers in the fridge for up to 3 days. Keep the dressed salad base separate from the wonton strips and almonds to preserve the crunch.
- Freezing: This Asian crunch salad is not suitable for freezing. The cabbage and carrots will become watery and mushy once thawed. Fresh is truly the only way with this one.
- Thawing: Since freezing is not recommended for this salad, there is no thawing needed. Simply pull the prepped components from the fridge and assemble fresh when you are ready to eat.
- Reheating: This Asian crunch salad is served cold, so no reheating is needed. If you stored the dressed salad in the fridge overnight, give it a good toss before serving and add a fresh drizzle of dressing to revive the flavors.
- Make-Ahead Tip: You can shred all the vegetables, make the dressing, and toast the almonds up to 2 days ahead. Store each component separately and toss the full Asian crunch salad together right before serving for the best texture.
Asian Crunch Salad FAQ
Here are the questions I get asked most about this recipe:
Can I make Asian crunch salad ahead of time?
Yes, absolutely. I make components of this Asian crunch salad ahead all the time for meal prep. Shred the vegetables and store them in an airtight container in the fridge for up to 2 days. Make the dressing separately and refrigerate it for up to 5 days. Toast the almonds and store them at room temperature in a small bag. When you are ready to eat, combine everything and add the crispy wonton strips right before serving so they stay crunchy.
What can I use instead of wonton strips in this salad?
If you cannot find wonton strips, crushed ramen noodles are a fantastic substitute and are what I used the very first time I made this Asian crunch salad. You can also use crushed tortilla chips, crispy chow mein noodles from a can, or even toasted panko breadcrumbs for a lighter crunch. Each option gives you a slightly different texture but they all deliver that satisfying bite this salad is known for.
Is Asian crunch salad healthy?
This Asian crunch salad is packed with fiber-rich vegetables like cabbage, carrots, and bell pepper. The peanut sesame dressing adds healthy fats and protein, especially when made with natural peanut butter. Adding shredded chicken boosts the protein content significantly. One serving comes in around 350 calories with the chicken, making it a well-rounded, nutrient-dense meal. The cabbage alone is a great source of vitamin C and vitamin K.
How do I keep Asian crunch salad from getting soggy?
The key to keeping your Asian crunch salad crispy is to store the dressing and the crunchy toppings separately until right before serving. The cabbage and carrots hold up well to the dressing for about 30 to 45 minutes at room temperature, but the wonton strips and almonds absorb moisture quickly and will soften. For meal prep, keep everything in separate containers and assemble each portion individually when you are ready to eat.
Can I use a different nut butter in the Asian crunch salad dressing?
Yes, the dressing is very flexible. Almond butter gives the Asian crunch salad dressing a slightly milder, more delicate flavor. Cashew butter creates an even creamier, sweeter dressing. Sunflower seed butter is great if you need a nut-free version. All of these swap in at the same 2-tablespoon measurement. Just make sure you are using a natural, unsweetened butter so the dressing does not end up too sweet.
I really hope this Asian crunch salad finds a permanent spot in your regular dinner rotation the same way it has in mine. It is one of those recipes that never gets old because you can change up the protein, the toppings, or the spice level every time. Whether you make it for a solo lunch or a big family dinner, I promise it delivers every single time.
With love and crunch,
Lora x
Asian Crunch Salad
4
servings15
minutes5
minutes350
kcalIngredients
3 cups (210g) shredded purple cabbage
2 cups (140g) shredded green cabbage
1 cup (110g) shredded carrots
1 medium red bell pepper (150g), thinly sliced into matchsticks
3 green onions, thinly sliced
1/4 cup (15g) fresh cilantro leaves
1/2 cup (50g) sliced almonds, toasted
1/2 cup (30g) crispy wonton strips
1 tablespoon (8g) sesame seeds
1 cup (70g) shredded rotisserie chicken, optional
3 tablespoons (45ml) soy sauce, low sodium preferred
2 tablespoons (32g) natural peanut butter
2 tablespoons (30ml) rice vinegar
1 tablespoon (15ml) toasted sesame oil
1 tablespoon (21g) honey
1 teaspoon (5g) fresh grated ginger
1 clove garlic, finely minced
1 to 2 teaspoons (5 to 10ml) sriracha, optional
Directions
In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and sriracha until smooth. Add 1 to 2 teaspoons of warm water if the dressing is too thick. Set aside while you prepare the Asian crunch salad.
Toast the sliced almonds in a dry skillet over medium heat, stirring every 30 seconds, for 3 to 4 minutes until golden and fragrant. Remove from heat and let cool completely.
In a large mixing bowl, combine the purple cabbage, green cabbage, carrots, red bell pepper, green onions, cilantro, and shredded chicken if using. Toss gently to combine.
Pour the dressing over the salad and toss well until everything is evenly coated. Taste and add more dressing if needed.
Top the Asian crunch salad with the toasted almonds, crispy wonton strips, and sesame seeds. Fold in lightly and serve immediately for the best crunch.
