Chopped Asian salad in white bowl with spoon and fork in bowl.

Asian chopped salad

  • Author: Denise
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x


Asian chopped salad with easy Tamari dressing, savory 5-spice almonds and sweet roasted coconut is the ultimate spicy, savory, guilt-free meal in a bowl.




  • 4 cups chopped or shredded kale. If you are using kale leaves, wash and tear the leaves
  • 2 cups thinly sliced or chopped cabbage
  • 1 red chili thinly sliced red chili pepper (you can substitute ¼ cup diced red pepper for less heat)
  • 15 oz. can Adzuki beans rinsed and drained
  • ¼ cup fresh mint, finely chopped
  • ¼ cup fresh coriander (cilantro), finely chopped
  • ¼ cup scallions, thinly sliced (about 2 scallions)

5-spice Almonds

  • 1 cup raw almonds, roughly chopped
  • 2 Tbsp. agave syrup
  • 2 Tbsp. Tamari or soy sauce
  • 2 tsp. Chinese 5-spice mixture

Toasted coconut

  • ½ cup large coconut flakes

Tamari dressing

  • 6 Tbsp. rice vinegar
  • 6 Tbsp. Tamari or soy sauce
  • 4 Tbsp. agave syrup or vegan honey
  • 4 Tbsp. miso paste


Timing tip: Start with the almonds and coconut. While the almonds bake, you can make the dressing and prep most of the salad.


  1. Pre-heat the oven to 3250 F (1600 C)
  2. In a shallow baking dish, add 2 Tbsp. Agave syrup, 2 Tbsp. Tamari or soy sauce and 2 tsp. Chinese 5-spice mixture. Mix well.
  3. Add 1 cup roughly chopped almonds
  4. Bake 16-18 minutes, stirring occasionally until a thick glaze forms. Keep an eye on the almonds so they don’t burn.
  5. Transfer the almonds from the baking dish to a foil or parchment paper lined dish.
  6. Allow the almonds to cool, then break up any large pieces.
  7. Store any unused almonds in an airtight container. The almonds will last for up to 2 weeks.


**note – you can toast the coconut flakes along with the almonds. Bake them above the almond tray. Toast the flakes until they are lightly browned (about 8 minutes).

  1. Pre-heat the oven to 4250 F (2200 C)
  2. To toast the coconut, place 1 cup coconut large coconut flakes on a baking tray. Toast for 3-5 minutes until the flakes are lightly browned (about 4 minutes).


  1. Whisk together 6 Tbsp. rice vinegar, 6 Tbsp. Tamari or soy sauce, 4 Tbsp. Agave syrup, and 4 Tbsp. miso paste.Alternatively, you can put all the ingredients in a small leak proof container or jar and shake the ingredients.

Assemble the Salad

  1. Drain and rinse the can of Adzuki beans.
  2. In a large salad bowl, mix together 4 cups of kale, 2 cups of cabbage, chopped chili pepper, Adzuki beans, ¼ cup chopped mint and cilantro and ¼ cup sliced scallions. Mix well.
  3. Mix in ¼ cup of the dressing. Mix well.
  4. Right before serving, toss the salad and mix in the almonds and coconut.
  5. Keep any extra dressing on hand in case someone needs it.


  • This salad is wonderful if you serve it immediately, but it also enjoys resting with the dressing prior to adding the almonds and coconut.
  • You may want to add the almonds and coconut to individual servings if you think you will have salad left over. That said, it is great after a day with the toppings on and a few more added.
  • Kale and cabbage are super salad survivors. You will have a crispy salad 2 days after adding the dressing. It might be great on day three – I’ve never made it beyond day 2.
  • Category: Salads & Bowls
  • Method: Chop & Bake
  • Cuisine: Asian

Keywords: Asian chopped salad