We’ve all been there – craving that perfect restaurant salad that somehow tastes better than anything we make at home. Kona Grill’s Asian Salad is one of those legendary dishes that keeps us coming back for more, with its incredible mix of fresh greens, crunchy toppings, and that unforgettable sesame dressing.
This isn’t just any ordinary salad. It’s a flavor-packed masterpiece that combines crisp cabbage, tender lettuce, edamame, and perfectly seasoned chicken with a sweet and tangy sesame vinaigrette that’ll make your taste buds sing. The best part? We’re sharing the secrets to recreate this restaurant favorite right in your own kitchen.
Our copycat version captures all the bold Asian flavors and satisfying textures that make this salad so addictive. Whether you’re meal prepping for the week or hosting a dinner party, this recipe delivers restaurant-quality results every single time.
Ingredients
We’ll gather fresh crisp vegetables and protein alongside pantry staples to recreate this restaurant favorite. These carefully selected ingredients combine to deliver the signature taste and texture that makes Kona Grill’s Asian Salad so memorable.
For the Salad
- 4 cups napa cabbage, finely shredded
- 2 cups romaine lettuce, chopped
- 1 cup red cabbage, thinly sliced
- 1 cup shredded carrots
- 1 cup cooked edamame, shelled
- 2 boneless skinless chicken breasts (about 1 pound)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1/4 cup sliced almonds, toasted
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds, toasted
For the Sesame Ginger Dressing
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1/4 teaspoon red pepper flakes
- 2 tablespoons vegetable oil
For the Crispy Wonton Strips
- 6 wonton wrappers
- 2 cups vegetable oil for frying
- 1/4 teaspoon salt
Equipment Needed
Creating our homemade version of Kona Grill’s Asian Salad requires just a few basic kitchen tools that most home cooks already have on hand. We’ve organized this list to ensure you have everything ready before starting the preparation process.
Essential Mixing Equipment:
- Medium mixing bowl for preparing the sesame ginger dressing
- Whisk to thoroughly combine all dressing ingredients
- Large salad bowl or serving dish for the final presentation
Measuring Tools:
- Measuring cups for oils and vinegars
- Measuring spoons for seasonings and smaller liquid ingredients
- Kitchen scale (optional but helpful for precise measurements)
Cutting and Prep Equipment:
- Sharp knife for slicing vegetables and chicken
- Cutting board with adequate surface area
- Vegetable peeler for carrots if using whole carrots
Additional Helpful Tools:
- Small saucepan if you need to toast sesame seeds
- Fine mesh strainer for rinsing edamame
- Tongs for tossing the salad components together
We recommend gathering all equipment before beginning the recipe to streamline your cooking process. The beauty of this Asian salad lies in its simplicity, so you won’t need any specialized or expensive kitchen gadgets. Most of these tools serve multiple purposes in creating both the crispy wonton strips and the flavorful sesame vinaigrette that makes this salad truly exceptional.
Having proper equipment ready ensures we can efficiently combine the fresh napa cabbage, romaine lettuce, and other vibrant ingredients while maintaining their crisp textures throughout the preparation process.
Instructions
Now we’ll walk through each step to create our restaurant-quality Kona Grill Asian Salad at home. Follow these detailed instructions to achieve the perfect balance of fresh vegetables, crispy textures, and bold flavors.
Prep the Vegetables
We start by preparing our fresh vegetable base to ensure maximum crispness and flavor. Wash and thoroughly dry the napa cabbage and romaine lettuce before chopping them into bite-sized pieces. Add the chopped greens to our large mixing bowl.
Slice the green onions diagonally into thin pieces for the best visual appeal and fresh bite. Toss the sliced green onions with our prepared greens. Shred the carrots using a box grater or food processor for consistent texture. Add the shredded carrots to our vegetable mixture and gently combine all ingredients.
Make the Crispy Wonton Strips
We create the signature crunch by making fresh wonton strips from scratch. Cut the wonton wrappers into thin strips approximately ¼ inch wide using a sharp knife or pizza cutter. Heat 2 inches of neutral oil in a heavy-bottomed pot to 350°F.
Carefully add the wonton strips to the hot oil in small batches to prevent overcrowding. Fry each batch for 1-2 minutes until golden brown and crispy. Remove the strips immediately using a slotted spoon and transfer to paper towels. Drain completely to remove excess oil before using.
Prepare the Sesame Ginger Dressing
We blend our flavorful dressing by whisking together all liquid ingredients first. Combine rice vinegar, honey, and low-sodium soy sauce in a medium bowl until the honey dissolves completely. Add the freshly grated ginger and minced garlic to create our aromatic base.
Slowly drizzle in the canola oil while whisking continuously to create a smooth emulsion. Add the toasted sesame oil last and whisk until fully incorporated. Taste and adjust seasoning as needed for the perfect balance of tangy, sweet, and savory flavors.
Assemble the Salad
We bring all components together for the final presentation. Place our prepared vegetable mixture in a large serving bowl and add the cooked edamame. Top with seasoned chicken pieces if using for added protein.
Sprinkle the crispy wonton strips generously over the salad just before serving to maintain their crunch. Add hemp seeds and a pinch of red pepper flakes for extra nutrition and heat. Drizzle our sesame ginger dressing over the entire salad and toss gently to coat all ingredients evenly without breaking the delicate wonton strips.
Serving Suggestions
Transform this Kona Grill Asian Salad into a complete meal by adding sliced grilled chicken breast on top for extra protein. We recommend serving individual portions in chilled bowls to maintain the fresh crispness of the vegetables and wonton strips.
Garnish each serving with fresh cilantro sprigs and mandarin orange segments to add bright color and citrusy sweetness that complements the sesame ginger dressing. Extra sliced green onions scattered on top provide additional freshness and visual appeal.
Pair this vibrant salad alongside grilled Asian-inspired dishes like teriyaki salmon or miso-glazed chicken for a restaurant-quality dining experience. The light yet satisfying nature of this salad makes it perfect as a standalone lunch option for busy weekdays.
Keep the crispy wonton strips separate until the moment you’re ready to serve to preserve their satisfying crunch. We suggest adding them tablespoon by tablespoon across the surface rather than mixing them throughout the salad.
Complement the Asian flavors with beverages like iced jasmine tea or a crisp white wine such as Sauvignon Blanc. These drink pairings enhance the fresh vegetables and nutty sesame notes without overwhelming the delicate balance of flavors.
Store any leftover salad components separately in the refrigerator to maintain texture quality. The dressed greens will keep for up to 24 hours while the wonton strips should be stored in an airtight container to prevent them from becoming soggy.
Storage Instructions
We recommend storing each component of our Kona Grill Asian salad separately to maintain optimal freshness and texture. The fresh vegetables including napa cabbage, red cabbage, bell peppers, cilantro, and celery should be placed in airtight containers and refrigerated immediately after preparation.
Our sesame ginger dressing requires separate storage in a sealed container to prevent the salad from becoming soggy. We suggest using a glass jar or small bowl with a tight-fitting lid for the best results. The dressing maintains its flavor quality for up to one week when properly refrigerated.
Crispy elements like chow mein noodles and sliced almonds need special attention during storage. We store these components in dry, airtight containers at room temperature to preserve their crunch. Adding these toppings just before serving ensures they retain their satisfying texture.
Cooked chicken should be stored separately in the refrigerator and consumed within three days for food safety. We recommend allowing the chicken to cool completely before placing it in an airtight container to prevent condensation.
| Storage Component | Container Type | Temperature | Duration |
|---|---|---|---|
| Fresh vegetables | Airtight containers | Refrigerated | 1-2 days |
| Asian dressing | Glass jar/sealed bowl | Refrigerated | Up to 1 week |
| Crispy toppings | Airtight containers | Room temperature | Up to 1 week |
| Cooked chicken | Sealed container | Refrigerated | 3 days |
The assembled salad is best consumed within 1-2 days to maintain crispness and flavor quality. We never recommend storing the fully dressed salad as the vegetables will wilt and lose their appealing texture. Instead, we combine all components just before serving to ensure each bite delivers the perfect balance of crunch and flavor that makes this Asian salad so memorable.
Tips for Success
We’ve perfected this copycat recipe through countless trials and want to share our essential tips to help you achieve restaurant-quality results every time.
Master the dressing timing to prevent separation and ensure optimal flavor distribution. We recommend preparing the sesame ginger dressing just before serving since it can thicken and become difficult to mix if made too far in advance. The oil and vinegar components naturally separate over time, requiring vigorous whisking to re-emulsify.
Toast noodles and nuts with precision to achieve that signature crunch without burning. We heat oil over medium heat and add ramen noodles first, allowing them to brown slightly before introducing slivered almonds. Adding almonds too early causes them to burn while the noodles are still pale, so timing is crucial for even browning.
Keep components separate until serving to maintain the crispy textures that make this salad exceptional. We store toasted noodles, nuts, and fresh vegetables in different containers, combining them only when ready to plate. This prevents the crunchy elements from becoming soggy and losing their appealing texture.
Prepare vegetables properly for maximum freshness and crunch. We recommend washing and thoroughly drying all greens before chopping, as excess moisture can dilute the dressing and create a watery salad. Sharp knives ensure clean cuts that won’t bruise delicate cabbage leaves.
Enhance flavor with optional additions that complement the Asian profile without overwhelming the base recipe. We often add fresh cilantro for brightness, mandarin orange segments for sweetness, or hemp seeds for extra nutrition. These additions should be incorporated sparingly to maintain the original flavor balance.
Store leftovers strategically to preserve quality for subsequent meals. We never dress leftover portions, instead keeping the dressing separate and storing crunchy toppings in airtight containers at room temperature. This approach allows us to enjoy fresh-tasting salad for up to two days after initial preparation.
Variations and Substitutions
We love how adaptable this Kona Grill Asian salad recipe becomes with simple ingredient swaps that maintain its signature fresh and vibrant character. Our greens foundation offers endless possibilities when we replace arugula with spinach for a milder flavor profile or substitute romaine lettuce for added crunch and structure.
Protein alternatives transform this salad into different culinary experiences. We recommend swapping grilled chicken for marinated tofu cubes when creating vegetarian versions or adding grilled shrimp for seafood lovers seeking lighter protein options. These substitutions maintain the dish’s balanced nutritional profile while accommodating various dietary preferences.
Crunchy elements provide textural contrast that defines this salad’s appeal. We suggest replacing crispy noodles with toasted almonds or peanuts for nutty depth or incorporating hemp seeds and sesame seeds for different crunch profiles. Each option delivers the satisfying texture contrast that makes every bite interesting.
Sweet components balance the savory Asian flavors beautifully when we modify fruit additions. Dried cherries or raisins work wonderfully instead of dried cranberries while fresh apple slices or mango chunks substitute perfectly for pear pieces. These changes allow seasonal adaptations without compromising the salad’s signature sweet and savory balance.
Dressing modifications accommodate exact dietary needs while preserving authentic Asian flavors. We use tamari or coconut aminos instead of soy sauce for gluten-free versions or replace hoisin sauce with plum sauce mixed with a dash of soy for lighter dressing options. Grapeseed oil or light olive oil substitute seamlessly for canola oil when preferred oils are unavailable.
| Component | Original Ingredient | Substitution Options |
|---|---|---|
| Greens | Arugula | Spinach, Romaine lettuce |
| Protein | Grilled chicken | Tofu, Shrimp |
| Crunch | Crispy noodles | Toasted almonds, Peanuts, Hemp seeds |
| Sweet elements | Dried cranberries | Dried cherries, Raisins |
| Fruit | Fresh pear | Apple slices, Mango chunks |
| Soy sauce | Regular soy sauce | Tamari, Coconut aminos |
| Oil base | Canola oil | Grapeseed oil, Light olive oil |
This flexibility ensures our Kona Grill Asian salad adapts to personal taste preferences and dietary restrictions while maintaining its restaurant-quality appeal and fresh character that originally made it so popular.
Conclusion
We’ve given you everything needed to recreate Kona Grill’s famous Asian salad right in your own kitchen. This restaurant-quality dish brings together fresh vegetables crispy textures and that signature sesame ginger dressing that makes it so irresistible.
The beauty of this recipe lies in its flexibility – you can easily customize ingredients to match your taste preferences or dietary needs while keeping that authentic flavor profile we all love.
With proper storage techniques and our pro tips you’ll be able to enjoy this delicious salad for days. Whether you’re meal prepping for the week or impressing dinner guests this copycat recipe delivers the same satisfying crunch and bold flavors that made the original so popular.
Now it’s time to gather your ingredients and start creating this amazing Asian salad that rivals any restaurant version!
Frequently Asked Questions
What makes Kona Grill’s Asian Salad so special?
Kona Grill’s Asian Salad stands out due to its perfect combination of fresh ingredients including napa cabbage, romaine lettuce, edamame, and seasoned chicken, all tossed in a flavorful sesame vinaigrette. The addition of crispy wonton strips provides an exceptional texture contrast that makes this salad a favorite among diners.
Can I make this Asian salad ahead of time?
Yes, but it’s best to store components separately. Keep fresh vegetables in airtight containers for 1-2 days, dressing for up to one week, and crispy toppings at room temperature. Assemble just before serving to maintain the wonton strips’ crunch and prevent wilting.
What ingredients do I need for the copycat recipe?
You’ll need napa cabbage, romaine lettuce, shredded carrots, edamame, cooked chicken, and green onions. For the sesame ginger dressing, gather sesame oil, rice vinegar, soy sauce, and ginger. Wonton wrappers are needed for the crispy strips that give the salad its signature texture.
How do I keep the wonton strips crispy?
Store crispy wonton strips in a dry, airtight container at room temperature and add them to the salad just before serving. Avoid adding them to dressed salad in advance, as moisture will make them soggy and compromise the salad’s signature crunch.
What are some good substitutions for this Asian salad?
You can substitute arugula or spinach for the greens, tofu or shrimp for chicken, and dried cherries or raisins for cranberries. Chow mein noodles can replace wonton strips, and different nuts like cashews can be used instead of almonds while maintaining the salad’s fresh character.
How should I serve the Asian salad for best results?
Serve in chilled bowls to keep vegetables crisp. Add sliced grilled chicken for extra protein and garnish with fresh cilantro and mandarin orange segments. Pair with iced jasmine tea or Sauvignon Blanc. Keep dressing and crispy elements separate until serving for optimal texture.
How long does the homemade dressing last?
The sesame ginger dressing can be stored in a sealed container in the refrigerator for up to one week. Prepare it just before serving for best flavor distribution, and whisk well before using as ingredients may separate during storage.
What kitchen equipment do I need to make this salad?
You’ll need basic kitchen tools including mixing bowls, measuring cups and spoons, a sharp knife, cutting board, and a whisk for the dressing. Most items are common kitchen staples. Having everything ready beforehand streamlines the cooking process and helps maintain ingredient freshness.
