This Asian chopped salad is loaded with fresh veggies, tossed in a tangy soy ginger vinaigrette dressing, and topped off with thin slices of seared tuna. It makes a great lunch or light dinner.
Why this Recipe Works
This Asian chopped salad recipe is a recreation of a dish my wife often gets at a local restaurant. It's got a great variety of textures from the different lettuces and it's loaded with nutritious veggies like carrots and edamame.
The homemade soy ginger vinaigrette dressing is a delicious blend of sweet, savory, and tangy.
And to top it off we add some beautiful thin slices of seared tuna to make this salad a complete meal.
- Tuna - The tuna adds lean protein and helps make this salad filling without being heavy. If you're not a tuna fan chicken is another good choice.
- Soy Ginger Vinaigrette - If you want to save time, you can buy store-bought Asian dressing instead of making a homemade vinaigrette.
- Prepare the vinaigrette dressing by adding all of the dressing ingredients to a small bowl, then whisk until well combined. If time allows, make the dressing 15-20 minutes ahead and allow it to rest. This will give time for the flavors to combine.
- Next sear the tuna. Heat a nonstick pan over medium-high heat. When it's hot add around 1 tablespoon of oil to the pan. Add the tuna and cook for around 30 seconds to 1 minute on each side. It should be lightly browned on the top and bottom but still raw in the middle. You can quickly sear the edges as well if you like, but be careful not to overcook.
- To prepare the salad, add the romaine lettuce, spring mix, and ½ cup of shredded cabbage to a large mixing bowl. Pour ¼ cup of the dressing on top and toss to coat.
- Portion out the salad mix to individual bowls or plates, then top with the remaining cabbage, cucumbers, edamame, carrots, and chow mein noodles. Then add slices of the seared tuna on top and serve.
More Salad Recipes
Asian Chopped Salad
- 1 pound Ahi tuna steaks
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 Tablespoon canola oil
Soy Ginger Vinaigrette
- 2 Tablespoons soy sauce
- 3 Tablespoons rice vinegar
- 1 Tablespoon sesame oil
- ¼ cup canola oil
- 1 clove minced garlic
- 2 teaspoons grated fresh ginger
- 1 teaspoon sesame seeds
- 1 teaspoon honey
- ½ teaspoon freshly ground black pepper
- 2 cups romaine lettuce chopped
- 2 cups spring mix
- 1 cup shredded red cabbage divided
- 1 cup sliced cucumber
- ½ cup shredded carrots
- ½ cup shelled edamame
- 1-2 Tablespoons chow mein noodles
Soy Ginger Vinaigrette
- Add all of the dressing ingredients to a small bowl and whisk to combine. Let rest for around 15-20 minutes if possible to allow for the flavors to combine, then whisk again just before serving.
- Heat a nonstick pan over medium-high heat. When it's very hot add around 1 tablespoon of canola oil to the pan. Season the tuna with salt and pepper then add to the pan. Cook for around 30 seconds to 1 minute on each side. Then transfer to a cutting board and slice thinly.
- Combine the lettuce, spring mix, and a ½ cup of cabbage in a medium bowl and toss with dressing to taste.
- Top with the remaining cabbage, edamame, cucumber, carrots, and chow mein noodles, then top with slices of seared tuna and serve.