Crunchy Chopped Salad with Asian Dressing (Gluten-Free, Paleo)

Gluten FreePaleo

With a big bowl of this crunchy salad in your fridge, you’ll be ready to tackle lunches for the week. Toss it in flavorful Asian-inspired dressing and grab a different topping every day to keep things new and exciting. 
Crunchy Chopped Salad with Asian Dressing

There aren’t a lot of healthy lunch options near my office – and buying something every day gets expensive very quickly – so I try to pack my lunch as often as I can.

In the winter, I usually make a big pot of soup and eat that all week. In the spring and summer, I’m all about a crunchy chopped salad like this one. I love using cabbage for the base because it holds up really well throughout the week and doesn’t get soggy. That means you can mix a big salad up ahead of time and top it different ways throughout the week to keep things interesting. Bacon one day, grilled chicken another. You can even defrost a few pre-cooked shrimp to throw on top. Or, keep things vegetarian with chopped peanuts and chow mein noodles. 

It’s as close to meal prep as I ever really get. 

Crunchy Chopped Salad with Asian Dressing

I usually have a few grab-and-go dressing options in my refrigerator, but nothing beats homemade dressing. To keep the salad from getting soggy, I always pack it separately in a small squeeze container like this one, then add it right before I eat. 

Lately, I’ve been loving Asian-inspired dressings. This recipe uses almond butter and coconut milk to give the dressing body and creamy texture and soy sauce and sesame oil for tons of flavor. Think of it almost like a thinned out version of peanut sauce. Once you taste it, you’ll want to put it on everything. 

Crunchy Chopped Salad with Asian Dressing

Crunchy Chopped Salad with Asian Dressing

Crunchy Chopped Salad with Asian Dressing

Yield: 8 servings
Prep Time: 10 minutes
Total Time: 10 minutes

This basic salad is easy to personalize with your favorite toppings. Try adding bacon, steak or shrimp, boiled eggs, or chopped peanuts and chow mein noodles.


For the salad:

  • 6 cups coleslaw mix
  • 1 bunch kale, shredded
  • 1 bunch romaine lettuce, chopped
  • 1/4 cup parsley, chopped
  • 6 green onions, white and green parts thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup sunflower seeds

For the dressing:

  • 1/4 cup coconut milk
  • 1/2 cup almond butter
  • 1 lime, juiced
  • 3 Tablespoons rice wine vinegar
  • 2 Tablespoon sesame oil
  • 1 Tablespoon tamari (gluten-free soy sauce)
  • 1/4 cup honey
  • 2 garlic cloves, minced
  • Salt and pepper


  1. Combine the salad ingredients in a large mixing bowl. Cover loosely with paper towels and keep refrigerated.
  2. Combine the dressing ingredients in a blender; blend until smooth. Season to taste with salt and pepper.
  3. Dress the salad immediately before serving.

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By on April 23rd, 2019

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook.

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