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Asian Crunch Salad
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5 from 6 votes

Asian Crunch Salad

Take your salad to the next level with this Asian crunch salad loaded with vegetables and topped with this nutty, earthy toasted quinoa and dressed in a delicious Asian salad dressing.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Salad
Cuisine: Asian
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 203kcal


Toasted Quinoa Topping

  • 1 cup uncooked quinoa
  • Water
  • ¼ cup sunflower seeds optional

Asian Crunch Salad Ingredients

  • 1 cup shredded kale
  • 2 cups shredded/chopped white cabbage
  • 1 cup shredded/chopped purple cabbage
  • 1 English cucumber deseeded and cut into bite-sized pieces
  • 2 carrots shredded
  • 1 cup prepared cooled mame (shelled edamame)
  • 1 cup baby bell peppers cut into slices (different colors used)

Asian Salad Dressing


Toasting Quinoa

  • If using prewashed quinoa, measure the quinoa and transfer it to a medium-sized bowl, and fill it with water. Next, pour the contents into a fine-mesh sieve, then rinse the quinoa again with fresh water and set aside.
  • When using unwashed quinoa, measure it and place it in a bowl. Then, fill it with clean water and allow it to soak for approximately 20-30 minutes.
  • Now, use a wire whisk to swish the quinoa around to remove the soapy residue from the quinoa.
  • Next, pour the contents into a fine-mesh sieve, then rinse the quinoa again with fresh water and set aside.
  • Using a large non-stick pan, heat the pan to medium-low. Put the rinsed quinoa into the saute pan, creating a thin layer. Shake the pan to level out the quinoa. 
  • Once the quinoa gets hot, the water is absorbed, and the quinoa starts making a popping noise.
  • Keep moving the quinoa around the pan with a wooden spoon until the quinoa grains start to brown. It browns quickly, so don't leave it unattended. 
  • When the quinoa is brown and smells nutty, please remove it from the pan from the heat and allow it to cool completely. 
  • Store it in a container with a top in the refrigerator.
  • Add sunflower seeds to toasted quinoa if desired.

Asian Salad Dressing

  • Add all ingredients to a high-speed blender and blend until smooth.
  • Pour the desired amount of dressing on the salad and toss to coat.
  • Now, add crunchy quinoa mixture.
  • Dress salad ahead of time for deeper flavors.
  • Add topping AFTER dressing.
  • If you plan to have leftover salad, DO NOT add the quinoa topping; instead, add the topping right before eating.

Making the Asian Crunch Salad

  • Prepare mame (shelled edamame) following the package instructions and cool completely before adding to the salad. Or, purchase pre cooked mame in the produce section of your local grocery store.
  • Cut vegetables and arrange them on a large platter.
  • Add quinoa/sunflower topping.
  • Enjoy!
  • Add grilled or air-fried tempeh or tofu for additional protein (optional)


  • One of the best aspects of salads with cabbage is dressing the salad ahead of time without worrying about it wilting.
  • The next day, dressed cabbage salads taste just as good or better than the day they are made. 
  • Toasting quinoa brings out its authentic nutty flavor. The texture becomes toasted and crunchy and nutty delicious. 
  • Frozen-shelled edamame should be cooked and cooled before adding it to the salad.
  • Do not add the toasted quinoa to the salad until ready to serve.
  • Shelled edamame in the produce section is already cooked.
  • Carrot dressing lasts for 1 week refrigerated.


Calories: 203kcal | Carbohydrates: 31g | Protein: 9g | Fat: 2g | Polyunsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 389mg | Potassium: 594mg | Fiber: 7g | Sugar: 6g | Vitamin A: 6024IU | Vitamin C: 81mg | Calcium: 106mg | Iron: 3mg