Go Back
+ servings
Print
Chopped Thai Salad with Peanut Dressing - Square Recipe Preview Image

Chopped Thai Salad with Peanut Dressing

Are you looking for a salad that’s different from the norm, extra colorful and full of fantastic flavor? Make this Chopped Thai Salad With Peanut Dressing tonight! Edamame, kale,  and bell peppers are just a few of the ingredients in this yummy salad drizzled with a delicious peanut dressing.

Categories Lunch
Difficulty Easy
Keyword chopped thai salad, thai salad, thai salad dressing
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 3 servings
Calories 541 kcal
Author Lacey Baier

Ingredients

For the chopped Thai salad:

  • 2 cups frozen shelled edamame, thawed
  • 4 cups kale, thinly sliced
  • 2 large carrots, shredded
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1/4 small red cabbage, sliced
  • 1/3 cup cilantro leaves, chopped
  • 2 green onions, sliced
  • 1/2 cucumber, peeled and sliced

For the dressing:

  • 1/3 cup olive oil
  • 2 cloves garlic, peeled
  • 3 tbsp low sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp raw honey*
  • 1/2 tbsp sesame oil
  • 1 tsp fresh ginger
  • 1/3 cup peanut butter
  • 2 tbsp fresh lime juice
  • 1/4 tsp crushed red pepper flakes

Topping: chopped peanuts

Instructions

  1. To make the peanut dressing, in a blender, combine olive oil, garlic cloves, low sodium soy sauce, rice vinegar, raw honey, sesame oil, fresh ginger, peanut butter, freshly lime juice, and crushed red pepper flakes. Puree until very smooth. Set aside.
  2. To assemble the salad, in a large mixing bowl, combine the tiny sliced kale, thawed shelled edamame, shredded carrots, sliced red bell pepper, sliced yellow bell pepper, sliced red cabbage, chopped cilantro, sliced green onions, and sliced cucumber.

  3. To serve, drizzle with the peanut dressing and chopped peanuts and enjoy.

Recipe Video

Recipe Notes

* To make this salad vegan, replace the raw honey with pure maple syrup.

 

If you’re prepping this ahead and want it to be as fresh as possible, don’t add the dressing until you’re ready to toss. This also goes great in a mason jar stacked in layers.

 

Come join our Spring Into Health Lunch Challenge now so you can get in on all this tasty, healthy lunch goodness that’s going on right now!

Nutrition Facts
Chopped Thai Salad with Peanut Dressing
Amount Per Serving (1 salad)
Calories 541 Calories from Fat 269
% Daily Value*
Fat 29.9g46%
Saturated Fat 4.6g23%
Sodium 489.3mg20%
Carbohydrates 34.7g12%
Fiber 9.6g38%
Protein 18.9g38%
* Percent Daily Values are based on a 2000 calorie diet.