Asian Cobb Salad Recipe: Crispy Fried Wonton Strips and Tangy Peanut Dressing

This Asian Cobb salad recipe reinvents the classic with crispy fried wonton strips that add a satisfying crunch no traditional version can match. The secret lies in balancing familiar Cobb elements—hard-boiled eggs, avocado, and protein—with bold Asian flavors through a tangy peanut dressing and fresh garnishes.

I developed this after craving something fresh yet hearty, and the result is a salad that feels both nostalgic and excitingly new.

The foundation starts with protein—whether you choose grilled chicken, crispy tofu, or even shrimp—all tossed in a sesame-ginger marinade for depth. Wonton strips, fried to a perfect golden-brown, become the star, while shredded cabbage and carrots add fresh crunch.

The peanut dressing ties everything together with its creamy, slightly sweet, and umami-rich profile, elevating what could be an ordinary salad into a restaurant-worthy dish.

What makes this salad truly special is the texture contrast: tender protein, crispy wonton strips, creamy avocado, and cool cucumber all come together in one harmonious bite.

The assembly is straightforward—layer ingredients strategically for a visually appealing plate—and the dressing can be adjusted to your preference, whether you like it extra tangy or subtly sweet. It’s the kind of dish that feels indulgent yet remains light enough for any meal.

Perfect for lunch gatherings, potlucks, or even a weeknight dinner, this Asian Cobb salad delivers restaurant-quality results without the fuss. The best part? You can customize it to suit your dietary needs—swap in tofu for a vegetarian option or add a dash of chili for a spicy kick.

Let’s get started on creating a salad that’s as flavorful as it is satisfying.

Ingredients for asian cobb salad

Crispy wonton strips, creamy avocado, and a tangy peanut dressing transform this classic salad into an Asian-inspired showstopper.

The wonton wrappers are the star here—look for square, thin sheets at the Asian market or grocery store's frozen section. Trader Joe's carries pre-cut wonton strips, but the whole wrappers give you more control over crispiness. For the peanut butter, creamy and unsweetened is non-negotiable—it needs to blend smoothly. The sesame oil should smell toasty and nutty, not stale. If you can't find toasted sesame oil, lightly toast regular sesame seeds in a dry pan until fragrant, then grind them for a quick substitute. The cabbage and carrots should be fresh and crisp—skip the pre-shredded kind if you can; it gets soggy fast.

No wonton wrappers? Rice paper sheets work in a pinch, though they'll be slightly chewier. The peanut dressing can be made nut-free by swapping peanut butter for sunflower seed butter. If you're avoiding soy, tamari is the gluten-free alternative, but it's pricier. For the protein, grilled shrimp or crispy baked tofu hold up beautifully too. The sesame seeds can be omitted if you're allergic, but trust me—they add that perfect crunchy finish. And if you're short on time, pre-shredded coleslaw mix cuts prep time in half without sacrificing texture.

The wonton strips stay crispy for about 10 minutes after frying, so fry them last. Store the dressing in a jar in the fridge for up to 1 week—shake well before using. The salad itself keeps for 3 days if you store the dressing and toppings separately. For meal prep, portion the dressing into small containers—it's perfect for drizzling over other dishes too. And if you're making this ahead, hold off on adding the avocado until serving to keep it fresh.

Step-by-step instructions for Asian Cobb salad with crispy wonton strips

Here's how to assemble this vibrant salad with irresistible textures and bold flavors.

Cut the 12 wonton wrappers into thirds lengthwise, creating 36 thin strips. Heat the 1 cup vegetable oil in a deep skillet over medium-high heat until it reaches 350°F—use a thermometer for accuracy. Fry the wonton strips in batches for 1-2 minutes until they turn golden brown and crisp. Transfer to a paper towel-lined plate to drain excess oil. The key here is keeping the oil hot but not smoking, which ensures a perfect crisp without greasiness.

While the strips cool slightly, sprinkle them with ½ teaspoon of the diamond crystal kosher salt to enhance their flavor. These crispy strips will add a satisfying crunch that contrasts beautifully with the creamy avocado and tender cabbage. Don't skip this step—they're the star of this salad!

In a large mixing bowl, combine the 4 cups green cabbage, 2 medium shredded carrots, 1 whole sliced English cucumber, and 1 whole thinly sliced red bell pepper. Add the 2 whole sliced avocados last to prevent browning. Gently toss everything together with your hands, being careful not to bruise the avocado slices. This is where the salad's fresh, crunchy foundation comes together—each bite should offer a satisfying mix of textures.

Season the vegetables with the remaining ½ teaspoon diamond crystal kosher salt and 1 tablespoon soy sauce. Toss lightly to distribute the seasoning evenly. The soy sauce adds a subtle umami depth that complements the fresh vegetables perfectly. I like to work quickly here to prevent the avocado from oxidizing—it's worth the effort for that vibrant, restaurant-quality presentation.

In a small bowl, whisk together the 0.5 cup peanut butter, 0.25 cup soy sauce, 0.125 cup rice vinegar, and 2 tablespoons sesame oil until completely smooth. The mixture will thicken as you whisk—this is normal. Thin with 1-2 tablespoons water if needed to reach a pourable consistency. The peanut butter gives this dressing its signature richness, while the rice vinegar provides that perfect tangy balance.

Taste and adjust seasoning with additional soy sauce or rice vinegar as needed. The dressing should coat the back of a spoon but still flow easily. I find that letting it sit for 5 minutes before using allows the flavors to meld beautifully. This dressing is what ties all the components together—don't be afraid to taste and adjust!

Add the 1.5 lb sliced grilled chicken breast to the vegetable mixture and gently toss to combine. Drizzle the peanut dressing over the top and toss again, making sure everything is evenly coated. The warm chicken will help distribute the dressing perfectly. Divide the salad among 4 plates and arrange the crispy wonton strips on top of each serving.

Finish with a sprinkle of 2 tablespoons toasted sesame seeds and an extra drizzle of sesame oil for that final touch of aroma. The contrast of warm, crispy wontons against the cool, creamy avocado and fresh vegetables is what makes this salad truly special. Serve immediately while the wonton strips are still crisp and the avocado is at its freshest!

Health benefits of these flavors

Protein Powerhouse

This Asian Cobb salad packs a serious protein punch with 1.5 lbs of grilled chicken breast, delivering about 45 grams of lean protein per serving. Chicken is a complete protein, meaning it contains all nine essential amino acids your body needs for muscle repair and immune function.

For a vegetarian twist, swap in extra-firm tofu (press and pan-fry for crispiness) or crispy baked tempeh, both of which provide 15-20 grams of protein per serving. 💪

Healthy Fats

The avocado and peanut dressing contribute heart-healthy fats that support brain function and keep you full longer. Two avocados provide 30 grams of monounsaturated fats, while the ½ cup peanut butter adds 16 grams of healthy fats per serving.

These fats help reduce LDL cholesterol and promote satiety, making this salad both nutritious and satisfying. The sesame oil adds an extra 1 tablespoon of polyunsaturated fats, including omega-3s.

Fiber-Rich Veggies

The cabbage, carrots, and cucumbers create a fiber-rich base that aids digestion and keeps energy levels steady. Four cups of shredded cabbage provide 8 grams of fiber, while the carrots add 4 grams and cucumber contributes 2 grams.

Fiber helps regulate blood sugar and supports gut health, making this salad a great choice for balanced meals. The red bell pepper also adds 3 grams of fiber per serving, plus a boost of vitamin C.

Antioxidant Boost

This salad is packed with antioxidants from colorful vegetables and sesame seeds. The red bell pepper contains vitamin C and beta-carotene, while the carrots provide lutein and zeaxanthin for eye health.

Sesame seeds are rich in sesamin and sesamol, compounds that reduce inflammation and protect cells from oxidative damage. The peanut dressing adds resveratrol from the peanut butter, which supports heart health. 🌟

Low-Calorie Crunch

The crispy wonton strips add satisfying texture without excessive calories—about 50 calories per serving of strips. They're made from simple ingredients (wheat flour and water) and provide a light, airy crunch that contrasts perfectly with the creamy avocado.

The salad's total calorie count averages 450-500 calories per serving, making it a balanced meal option that won't leave you feeling heavy. The peanut dressing adds richness without overwhelming calories, thanks to its balanced peanut-to-vinegar ratio.

Frequently asked questions