My Favorite Asian Crunch Salad

I am known to crave Asian flavors just about every day and this salad always hits the spot- healthy enough to become a weekly go-to, tasty enough to serve to any group.  It's got that crave-worthy crunch factor that will keep you coming back :)

Note: Feel free to replace the tofu croutons with chicken!

asian crunch salad

Asian salad with tofu croutons: (4 servings)


  • 3-4 cups shredded cabbage (can use coleslaw mix)
  • 3-4 cups chopped romaine lettuce
  • ½ cup chopped bell pepper
  • ½ cup cooked edamame
  • ½ cup chopped peanuts or cashews, crushed (I put them in a ziplock and crush with the side of a large knife)
  • Black and white sesame seeds sprinkled


  • 1/4 cup creamy peanut butter
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons fresh lime juice, from one lime
  • 3 tablespoons vegetable oil
  • 1 tablespoon low sodium soy sauce (use gluten-free if needed)
  • 2 tablespoons honey
  • 2 garlic cloves, roughly chopped
  • 1-inch square piece fresh ginger, peeled and roughly chopped
  • 1 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons fresh cilantro leaves

(If making your own dressing seems overwhelming, I like San-J peanut dressing or Momo's non- oil shiso dressing)

Tofu croutons:


tofu croutons
  • 1 block of extra firm tofu, drained and sliced into ¾ inch cubes
  • 2 tablespoons low sodium soy or tamari sauce)
  • 1 tablespoon sesame seeds 


  1. Preheat oven to 400 degrees F
  2. Cover a baking sheet with aluminum foil or spray with oil to prevent sticking
  3. In a bowl, toss the cubed tofu, tamari sauce, and sesame seeds
  4. Bake for about 30 minutes, or until tofu becomes crunchy and crouton-like. 
  5. While tofu is baking, mix together salad ingredients and make the dressing in a small bowl
  6. Add tofu croutons on top of the salad, sprinkle the crushed nuts and sesame seeds over it, and drizzle the dressing right before serving.