We absolutely adore this Asian Wombok Salad for its unbeatable crisp and fresh flavours! Imagine tucking into a bowl filled with crunchy wombok (or Napa cabbage), vibrant carrots, refreshing mint and coriander/cilantro, and a kick of fresh chillies, all tied together with a homemade coconut vinaigrette. It’s the epitome of easy salad recipes!

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An angled close-up of Asian wombok salad with a chilli garnish on a black platter with bok choy leaves and chillies on the side.

Why make this Asian wombok salad, you ask? With its simple ingredients and minimal prep, it's a go-to option for busy weeknights or last-minute gatherings.

And talk about versatility! This salad plays well with others, whether you're serving it as a side dish, pairing it with protein for a main course, or enjoying it solo for a light and satisfying snack.

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Ingredients and Substitutions

Chinese/Napa cabbage: the star of our Asian wombok salad, adds a delightful crunch and sweetness, absolutely perfect for a base that absorbs our coconut vinaigrette beautifully. You can use a savoy cabbage instead as it has a milder flavour than regular cabbage.
Carrots - for a pop of colour and sweet earthiness. Swap for some red, orange or yellow capsicum/peppers instead.
Bok Choy and Pak Choy: provide some nice crunch and for their vibrant green colour. The difference between the two is that pak choy has a light green stalk and bok choy has a white stalk. You have the option to use either a Pak Choy and a Bok Choy or two of each.
Fresh Mint and Coriander/Cilantro: these herbs are not just a garnish; they’re integral for that 'fresh-from-the-garden' taste. Mint lends a cooling sensation, while coriander/cilantro incorporates a citrus-like zest.
Fresh Chillies: to spice things up! The heat from the chillies contrasts wonderfully with the cooler elements. Feel free to adjust the quantity to suit your heat tolerance. You can leave them out if you don't like the heat or swap for some red capsicum/bell peppers instead.
Coconut Vinaigrette: the dressing that ties it all together, offering a sweet and tangy experience that enhances every ingredient in the salad.
Feel free to swap for our Thai Vinaigrette or Vietnamese Dressing instead.

Consider Adding - a crunchy element such us dried noodles or toasted cashew nuts or peanuts.

Labelled ingredients needed to make an Asian Wombok salad.

Get your hands on our guide to common salad fails and how to fix them. We've got your back for all your salad mishaps!

Step-by-Step Instructions

Gather your ingredients and lets get chopping!

Step 1 - Start with the Cabbage

Alright, let's kick things off with the star of the show - the wombok!

Trim the end and any damaged leaves, then gently wash and pat the leaves dry.

Chinese cabbage salad leaves are washed in a colander under water in the sink.

Grab that sharp chef’s knife and finely shred it up.

Hands shredding Chinese cabbage on a wooden board.

Step 2 - Prep the Rest of the Crew

Moving on to the rest of the veggie crew - wash the bok choy and pak choy thoroughly (those little guys love to hold on to dirt!), cut out the hard cores and separate the leaves.

Hands cutting out the bok choy core on a wooden board with a knife.

Hands separating bok choy leaves on a wooden board with a knife on the side.

Then slice them up diagonally.

Hands diagonally slicing pak choy on a wooden board with a knife.

Hands diagonally slicing bok choy on a wooden board with a knife.

Then onto the carrots! Wash, trim, peel, and then either finely julienne them with a sharp knife, use a mandoline or v-slicer, or simply grate them with a trusty box grater.

Carrots being julienned with an vegetable slicer on a wooden board.

Step 3 – Fresh Herbs and Garnish Galore

Time to bring in the herbs for that fresh flavour! Wash them up, strip the leaves, and set aside a cup of each.

Close up of stripped mint leaves on a wooden board.

Chopping coriander on a wooden board with a knife.

If you can handle the heat grab a chilli, rinse and then slice it on the diagonal, we are going to use it as a garnish so we want it to look pretty.

Or you can just julienne up some red capsicum/bell pepper instead.

SLICING CHILLIS IN HALF LENGTHWISE ON A WOODEN BOARD WITH A RED KNIFE

Step 4 - Dress to Impress

Time to bring our Asian salad to life with a zesty dressing! Gather all the dressing ingredients, pop them into a glass jar or sealed container, season to taste, and shake it up until everything is perfectly combined.

Step 5 - Assemble Your Salad

Now, let's bring it all together - add all the prepped veggies in a large bowl, pour over the dressing, and give it a good toss.

Pouring dressing on prepared Asian wombok salad ingredients.

The key to maximum crunch and flavour? Toss it right before serving!

Mixing Asian wombok salad in a glass bowl with tongs.

That’s all guys, now all that is left to do is arrange it on a pretty salad platter or bowl, garnish it with the chillies and serve and enjoy!

Serving Suggestions 🍽

Pair this vibrant Asian wombok salad with grilled salmon, teriyaki chicken or satay skewers, pork dumplings or sesame-crusted tuna or tofu.

Its bright crunchiness perfectly balances rich and spicy mains so great with curries or chilli steaks and stir-fries.

Asian wombok salad with a chilli garnish on a black platter with bok choy leaves and chillies on the side.

Tips and Questions💡

Can I make Asian wombok salad ahead of time?

Yes, it can be made ahead of time, but it's best to dress it just before serving to maintain its crispness.
You can prepare the vegetables and dressing in advance and store them separately in the refrigerator. Combine them just before serving for the freshest results.

How long will this salad keep?

Freshly made, enjoy it within 2-3 days for best flavour and texture. Store in an airtight container in the fridge.

What diets is it suitable for?

The Asian wombok salad itself is naturally gluten-free, keto, vegan and vegetarian-friendly, as it primarily consists of fresh vegetables and herbs.
However, you should double-check the ingredients in the dressing to ensure they are gluten-free, especially the soy sauce and coconut flakes as some may contain gluten.
To make it paleo and whole30 compliant you can swap the soy sauce for tamari.

Asian Wombok Salad

Ingredients and Substitutions