Gluten Free Asian Chopped Salad
This vibrant chopped salad is a full-on texture party — crunchy shredded cabbage, tender edamame, julienned carrots, fresh cilantro, and those irresistible fried rice vermicelli noodles that puff up golden in the pan and shatter with every bite. The dressing is the kind you'll want to put on everything: tamari, toasted sesame oil, fresh ginger, rice vinegar, and a squeeze of lime all whisked together into something bright, savory, and just a little addictive. The key swap that makes this work without any compromise is tamari in place of regular soy sauce — it delivers the same deep, umami-rich flavor while keeping the whole bowl completely wheat-free. Fried rice noodles can feel like a restaurant-only trick, but they come together in under five minutes in a hot skillet and make this salad feel genuinely special. Everything gets tossed together at the end, with the crispy noodles added last so they hold their crunch all the way to the table. It serves four, making it a great option for a weeknight dinner or a crowd-pleasing lunch that doesn't feel like a compromise at all.
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Learn more →Ingredients
4 servings
For the salad
- 2 oz rice vermicelli noodles
- 1 tbsp neutral oil (such as avocado or canola oil)
- 3 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- 2 medium carrots, julienned or coarsely grated
- 1 cup shelled edamame, thawed if frozen
- 4 scallions (green tops only), thinly sliced
- ½ cup fresh cilantro leaves
- ¼ cup sliced almonds
- 2 tbsp sesame seeds
For the dressing
- 3 tbsp tamari
- 2 tbsp rice vinegar
- 2 tbsp toasted sesame oil
- 1 tbsp honey or maple syrup
- 1 tbsp fresh ginger, finely grated
- 1 tbsp fresh lime juice
- 1 tsp chili-garlic sauce (optional)
Instructions
- 1
Break the rice vermicelli noodles into roughly 2-inch pieces. Heat the neutral oil in a large skillet over medium-high heat until shimmering. Add the noodle pieces in a single layer and fry, turning once, for 1–2 minutes per side until puffed and lightly golden. Transfer to a paper-towel-lined plate — they will crisp further as they cool.
- 2
In a small bowl, whisk together the tamari, rice vinegar, toasted sesame oil, honey, grated ginger, lime juice, and chili-garlic sauce, if using, until smooth and well combined.
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