Zaxby’s Asian Salad Recipe: Signature Crunch With Peanut Lime Dressing

This salad delivers the same satisfying crunch and bold flavors you love from the restaurant, right in your own kitchen. The mix of crisp cabbage, fresh greens, and crunchy toppings creates a texture that’s hard to resist.

What sets this version apart is the peanut lime dressing—creamy, tangy, and perfectly balanced to complement every ingredient. The dressing ties together the crisp vegetables, crunchy noodles, and protein for a complete meal.

With simple ingredients and straightforward assembly, you can recreate this restaurant favorite in 15 minutes. It’s a meal that feels indulgent but stays light and fresh.

Perfect for lunch, dinner, or meal prep, this salad holds up well and tastes even better after the flavors meld. Here’s how to build it.

Ingredients for Zaxby’s Asian Salad

Crisp greens, crunchy noodles, and tangy peanut dressing bring restaurant flavor home in minutes.

The cabbage is key here—Napa and red give that signature crunch and color. Look for firm heads with vibrant leaves at your grocery store or Asian market. Trader Joe’s often has pre-shredded cabbage mixes that save time. For the chicken, thighs work too if you prefer juicier meat, but breasts keep it lighter. Always slice against the grain for tender strips.

No peanuts? Almonds or cashews add the same crunch (toast them first). Swap honey for agave or maple syrup if you need it vegan. The dressing thickens as it sits—thin with warm water if needed. Can’t find chow mein noodles? Crushed ramen noodles work in a pinch (discard the seasoning packet). Fresh lime juice beats bottled every time.

This salad holds up well—store undressed for 3-4 days in the fridge. Dress just before serving. The noodles lose crunch after a few hours, so keep them separate if prepping ahead. Leftovers? Not likely, but they’ll keep for 2 days dressed.

Step-by-Step Instructions for Asian Salad With Peanut Lime Dressing

This comes together quickly once you prep all the fresh vegetables and proteins.

Step 1: Prepare and Chop All Fresh Vegetables

Start by chopping the 6 cups Romaine Lettuce into bite-sized pieces. I like to do this first so it’s ready as a base. Next, thinly shred the 3 cups Napa Cabbage and slice the 1 cup Red Cabbage into fine strips for a pop of color.

Julienne or shred the 0.75 cup Carrots for texture, and thinly slice the 1 whole Cucumber after removing the seeds. Finally, thinly slice the 0.5 cup Green Onions, using only the green parts. Place all chopped vegetables in a large bowl to combine later.

Step 2: Toast the Nuts and Seeds

In a dry skillet over medium heat, lightly toast the 2 tbsp Sesame Seeds for 1-2 minutes until they turn golden brown and become fragrant. Watch them closely—they burn quickly. Remove from heat and set aside to cool.

Roughly chop the 0.5 cup Roasted Peanuts if they aren’t pre-chopped. These will add a satisfying crunch to the salad. Set them aside with the sesame seeds to sprinkle over the top just before serving.

Step 3: Assemble the Salad Base and Protein

In a large serving bowl, combine the chopped romaine lettuce, napa cabbage, red cabbage, carrots, cucumber, and green onions. Toss gently to mix all the fresh ingredients evenly. This creates a vibrant, textured base for the salad.

Slice the 1.5 lb Grilled Chicken Breast into thin strips and arrange them over the top of the vegetables. Sprinkle the 1 cup Crispy Chow Mein Noodles lightly over the salad—they’ll add an extra layer of crunch.

Step 4: Whisk Together the Peanut Lime Dressing

In a small bowl, whisk together the 0.5 cup Peanut Butter, 3 tbsp Soy Sauce, 3 tbsp Lime Juice, 2 tbsp Honey, 1 tbsp Rice Vinegar, and 1 tsp Sesame Oil until smooth. This creates a creamy, tangy dressing that ties everything together.

Mince the 2 cloves Garlic Cloves and grate the 1 tsp Fresh Ginger, then stir them into the dressing. Taste and adjust seasoning if needed—you want a balance of sweet, tangy, and savory flavors.

Step 5: Dress and Serve Immediately

Drizzle the peanut lime dressing evenly over the assembled salad. Toss gently to coat all the ingredients without crushing the crispy noodles. Sprinkle the toasted sesame seeds and chopped roasted peanuts over the top for a final crunch.

Serve immediately while the vegetables are still crisp and the noodles retain their texture. This salad is best enjoyed fresh, as the dressing will soften the vegetables over time.

Storing and Reheating zaxbys asian salad

Refrigerator Storage

For best results, store undressed salad in an airtight container with a paper towel on top to absorb excess moisture. It’ll keep fresh in your fridge at 40°F or below for 3-4 days. The flavors actually improve as the ingredients meld together. ❄️

Keep Crunchy Toppings Separate

Store the crispy chow mein noodles and roasted peanuts in separate containers or bags at room temperature. This prevents them from losing their crunch. I learned this the hard way after one too many soggy salads.

Add them just before serving to maintain that signature texture we all love.

Dressing Storage

The peanut lime dressing can be made ahead and stored in a sealed jar in the fridge for up to 5 days. The flavors deepen over time, making it even more delicious. Stir well before using, as the peanut butter may separate.

Reheating Protein

If you’ve pre-cooked the grilled chicken, store it separately and reheat gently in a skillet over medium-low heat for 2-3 minutes until warmed through. Avoid microwaving, as it can make the chicken rubbery. 🔥

Meal Prep Tip

For easy lunches, portion the undressed salad into containers and keep the dressing and toppings in small separate containers. Assemble everything just before eating to keep each component at its best.

Frequently Asked Questions