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.
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.
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.
* 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.
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