Jamie Oliver Asian Salad

Some salads are just sad. A bit of wilted rocket, a desperate tomato or two, and a dressing that tastes like it forgot what it was supposed to do. But this? This Asian chopped salad is the opposite of that.

I remember the first time I made a version of this — it was one of those late summer afternoons when the kitchen was too hot for ovens and the fridge was full of odds and ends. I threw together cabbage, snap peas, whatever crunchy bits I had, and a punchy little dressing I whisked in a jar. The bowl was nearly licked clean, and no one even noticed it was, well… basically just vegetables.

What makes it magic? The textures. It’s got crunch, snap, zing — and just enough toasty richness from the sesame oil and cashews to make it feel like real food, not rabbit food. It’s the kind of salad that doesn’t behave like a side dish. It walks in like the main event.

Why You’ll Love It

• It’s crunchy in all the right ways — nothing soggy, ever.
• That dressing? Sweet, savoury, tangy… you’ll want to bottle it.
• Completely vegetarian, and can be vegan in a snap.
• Great for lunchboxes — it keeps surprisingly well.
• No cooking required except toasting some nuts (which you could skip if you’re in a rush).
• Feels light but fills you up — perfect balance.

Ingredients

For the salad:

• 3 cups white cabbage, thinly sliced
• 3 cups red cabbage, thinly sliced
• 1 medium red bell pepper, cut into thin strips
• 1 medium carrot, julienned
• 1 cup sugar snap peas, chopped
• 3 green onions, chopped
• 1 tbsp fresh cilantro, chopped
• 1 tbsp sesame seeds
• ½ cup cashews, toasted and chopped
• ½ cup crispy chow mein noodles or wonton strips

For the dressing:

• 4 tbsp sesame oil
• 4 tbsp rice vinegar
• 2 tbsp honey
• 2 tbsp fresh lime juice
• 2 tsp fresh ginger, peeled and grated
• 1 tsp salt (or to taste)
• ½ tsp ground black pepper

How to Make It

Toast your nuts (no giggling please):

Warm a dry pan over medium heat. Toss in your cashews and stir them about until golden and fragrant — 3 to 5 minutes should do. Let them cool, then give them a rough chop.

Chop like you mean it:

Thin is key here. Use a sharp knife or a mandoline (if you trust yourself with one — I’ve had a few bandaid moments). Pile the cabbage, carrot, bell pepper, peas, and green onions into a big mixing bowl.

Whip up the good stuff:

In a jar or bowl, combine all your dressing ingredients. Shake it like you’re dancing or whisk until it’s smooth and slightly thickened. Taste it — it should make your mouth do a happy little wiggle.

Layer up the toppings:

Sprinkle in the sesame seeds, cilantro, toasted cashews, and your crunchy noodles or wontons. Don’t mix yet — we want drama when we pour.

Dress to impress:

Right before serving, pour that glorious dressing over the lot and toss gently but thoroughly. Every bit should get a coating, like a well-dressed guest at a summer wedding.

Take a bite, then another:

Serve straight away, and watch people go back for seconds — and thirds. It’s that kind of salad.

Common Mistakes and How to Dodge Them

Why is my salad soggy?
You probably dressed it too early. Always wait until just before serving — or keep dressing on the side if making ahead.

Why does the dressing taste flat?
Check your balance — you want zing (lime), depth (sesame oil), and sweetness (honey). If it’s dull, add a pinch of salt or a splash more lime.

Can I skip the cashews?
You can, but it loses that rich crunch. Try peanuts or almonds as a backup.

I used bottled lime juice and it tastes weird — why?
Because bottled lime juice tastes like regret. Always use fresh if you can. Learned that the hard way.

Storage and Reheating

Fridge: Undressed salad will keep 2–3 days in an airtight container. Keep the dressing separate until you’re ready to eat.

Freezer: Don’t even try. Cabbage + freezing = sad mush.

Reheating: Not needed — it’s a cold dish! If you’re adding grilled chicken or tofu, reheat that separately and layer on top.

Frequently Asked Questions

Can I make this gluten-free?
Yep! Just skip the chow mein noodles or use gluten-free crunchy bits. The rest is naturally GF.

What protein can I add to make it a meal?
Grilled chicken, tofu, or shrimp all play well here. Just season simply — the salad does the flavour work.

How long can the dressing sit in the fridge?
About a week, easy. Shake before each use — it’ll separate a bit as it chills.

Do I have to use both cabbages?
Nah. But the mix gives you colour, crunch and a better bite. If you’ve only got one, just roll with it.

Nutrition Facts (Per Serving):

• Calories: 241
• Fat: 16g
• Carbs: 22g
• Protein: 4g
• Sodium: ~410mg
• Sugar: 7g