Elevate your salad game with this easy and delicious Asian Crunch Salad! This salad blends crisp vegetables and crunchy toppings, all drizzled with a Sweet Chili Dressing for a tangy kick. Whether you’re looking for a fun side dish, or enjoying it on its own, this salad is sure to be a hit. It’s gluten free and vegan, too!
Salads get such a bad rep, but I’m pretty sure that’s just because people are used to eating basic, boring house salads with like a few whole grape tomatoes, some croutons and a yucky store-bought dressing. Trust me, I was the same way. I wouldn’t touch a salad with a 10ft pole until I was probably 14. Now, they are one of my favorite things to make!
So whether you’re trying to convert to a salad lover, or you just need a new recipe to switch it up, you’re going to love this asian crunch salad with sweet chili dressing! My husband said it tastes like something you’d get at an asian restaurant or Japanese steakhouse, so I’m counting that as a win and classifying this as picky-eater-approved.
This asian crunch salad is a combination of crisp components like lettuce, cucumber and edamame, crunchy components like chopped almonds and toasted coconut, and a few creamy components like avocado and mango. Finally, it’s rounded out with some green onion for flavor and a tangy sweet chili dressing! It’s so simple yet so flavorful and satisfying. Can’t wait to hear what you think!
Why You’ll Love this Asian Crunch Salad with Sweet Chili Dressing
- It’s super simple to whip up, with almost no cooking involved.
- You can have this asian crunch salad ready in just 15 minutes!
- It’s a lovely balance of sweet and savory flavors.
- This salad has a variety of crisp, crunchy textures for a truly refreshing meal!
- It’s a great way to switch up your salad game when you’re bored of the usual.
- This makes for an easy weeknight dinner paired with your favorite protein.
- It’s gluten free and vegan!
What You Need to Make this Asian Crunch Salad with Sweet Chili Dressing
For the Asian Crunch Salad:
- Baby Crispy Green Leaf Lettuce: This lettuce has been my new obsession lately! It’s crispy, curly and crunchy. The texture is just so refreshing.
- Cucumber: You’ll need 1 cup of diced cucumber, which is about half of a large English cucumber.
- Edamame: Edamame is a great plant-based source of protein and fiber. I typically buy frozen shelled edamame and then cook it according to package directions. You can also buy it pre-cooked at some grocery stores, including the refrigerated section at Trader Joe’s.
- Mango: For a pop of bright, sweet flavor, add some diced mango! It pairs so well with the sweet chili dressing.
- Avocado: Avocado adds creaminess and healthy fats…yum!
- Green Onion: This adds a savory, onion-y flavor that balances out all the sweet components. Definitely don’t skip it.
- Almonds: Roughly chopped, or slivered almonds add crunch factor. You could also substitute chopped cashews or peanuts.
- Shredded Coconut: I prefer to use unsweetened, but it’s up to you. Then, we’ll toast it before adding to the salad for a fun textural component. You can always omit this!
For the Sweet Chili Dressing:
- Thai Sweet Chili Sauce: Sweet chili sauce can be found in the international aisle at most grocery stores. I also use it in my air fryer bang bang shrimp taco recipe!
- Rice Vinegar: This asian vinegar is a great way to add acidity to the dressing. In a pinch, you could try using apple cider vinegar or fresh lime juice instead.
- Avocado Oil: Or olive oil…whatever you have on hand or prefer.
- Garlic: 1 clove of garlic, minced.
- Ginger: Fresh ginger is a must for an asian-inspired dressing.
- Kosher Salt & Black Pepper: Season to taste.
How To Make this Asian Crunch Salad with Sweet Chili Dressing
Toast the Shredded Coconut:
First, bring a small pan to medium heat. Then, add shredded coconut. Stir frequently until the coconut is lightly browned and toasted, about 3 minutes. Remove from the pan and let cool.
Prepare the Sweet Chili Dressing:
Next, add all sweet chili dressing ingredients to a small bowl or jar and stir or shake until combined.
Toss the Salad & Enjoy:
Finally, add all asian crunch salad ingredients, including the toasted coconut, to a large salad bowl. Pour sweet chili dressing over top and toss to combine. Enjoy!
Is this Asian Crunch Salad an Authentic Recipe?
Absolutely not! But, this recipe is inspired by all the different asian salads I’ve ordered and enjoyed over the years. It takes inspiration from Chinese cuisine, Thai cuisine, and beyond. I love to put my own spin on things, using ingredients that are accessible and on the slightly healthier side.
Other Salad Add-Ins to Try:
This asian crunch salad is delicious as is, but feel free to customize it with whatever add-ins you prefer! Here are a few ideas:
- Wonton Strips: If you’re not gluten free, some store-bought wonton strips would be a fun addition for extra crunch factor!
- Sesame Sticks: Once again, these aren’t gluten free, but they’re so delicious and the perfect pairing with an asian-inspired salad.
- Crispy Chow Mein Noodles: I’ll admit…I was freakishly obsessed with these as a kid. They’re a bit thiner than sesame sticks and wonton strips but provide that same satisfying crunch factor. Apparently this brand also carries a gluten free version!
- Shredded Cabbage: Cabbage is loaded with micronutrients and also won’t get soggy, so it’d be great to add in/swap the lettuce for if you wanted to meal prep this salad.
- Matchstick Carrots: Matchstick (or shredded) carrots
- Cilantro: The more herbs, the merrier imo!
- Red Bell Pepper: Diced or cut into thin strips, this adds crisp texture and a slightly sweet flavor.
What Should I Serve with this Asian Crunch Salad?
This asian crunch salad is a great side dish to bring to a gathering, or to pair alongside your favorite protein for a healthy weeknight dinner. Chicken, salmon or shrimp would all be great options! Try out my honey lime salmon recipe or grab some frozen coconut shrimp at the grocery store for a delicious and easy protein addition.
How Should I Store Leftover Asian Crunch Salad?
This asian crunch salad is, of course, best eaten fresh! However, it should stay good for about 1 day, stored in the fridge, before getting too soggy. If you’re looking to meal prep this recipe, I’d recommend leaving the sweet chili dressing off until you’re ready to eat it.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Salad Recipes?
- Chopped Salad with Greek Yogurt Ranch Dressing
- Bacon Apple Cheddar Salad
- Snap Pea Salad with Lemon Vinaigrette
- Quinoa Edamame Salad with Carrot Ginger Dressing
- Harissa Couscous Salad with Roasted Veggies
- Pesto Caesar Kale Salad
- Spring Arugula & Quinoa Salad
- Tahini Caesar Salad with Celery and Crispy Quinoa
- Miso Tahini Kale Salad
Asian Crunch Salad with Sweet Chili Dressing
Equipment
- small pan
- small bowl or jar
- spoon
- large salad bowl + tongs
Ingredients
For the Asian Crunch Salad:
- 6 oz baby crispy green leaf lettuce *
- 1 cup diced English cucumber (about 1/2 large cucumber)
- ½ cup shelled edamame **
- ½ cup diced mango
- ½ large avocado cubed
- ¼ cup chopped green onion
- 3 tbsp roughly chopped or slivered almonds
- 2 tbsp unsweetened shredded coconut
For the Sweet Chili Dressing:
- 2 tbsp thai sweet chili sauce ***
- 2 tbsp avocado oil or olive oil
- 1 tbsp rice vinegar
- 1 garlic clove minced
- ½ tsp fresh minced ginger
- kosher salt & black pepper to taste
Instructions
- First, bring a small pan to medium heat. Then, add shredded coconut. Stir frequently until the coconut is lightly browned and toasted, about 3 minutes. Remove from the pan and let cool.2 tbsp unsweetened shredded coconut
- Add all sweet chili dressing ingredients to a small bowl or jar and stir or shake until combined.2 tbsp thai sweet chili sauce, 1 tbsp rice vinegar, 2 tbsp avocado oil, 1 garlic clove, ½ tsp fresh minced ginger, kosher salt & black pepper
- Add all asian crunch salad ingredients, including the toasted coconut, to a large salad bowl. Pour sweet chili dressing over top and toss to combine. Enjoy!6 oz baby crispy green leaf lettuce, 1 cup diced English cucumber, ½ cup shelled edamame, ½ cup diced mango, ½ large avocado, ¼ cup chopped green onion, 3 tbsp roughly chopped or slivered almonds
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
Love a salad that doesn’t feel like a salad
Yesss!! same 🙂