Chopped Thai Salad

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Keeping things on the healthier side today with this colorful and flavorful Chopped Thai Salad. If you make my Mango Cucumber Chopped Salad on the regular like I do, you're going to love this one too!

Chopped Thai Salad from (@whatsgabycookin)


Let's take a quick poll - just leave your answer in the comments - do we want more healthy recipes on the blog this time of year?? I feel like fall recipes are so often really decadent which I am 1000% okay with, but also I love a good healthy fall meal too. Thoughts? Leave them below.

This Chopped Thai Salad is LOADED with everything you need to keep things light and bright. Tons of veggies and a really light vinaigrette that you'll love. You could add some roasted salmon or chicken or steak if you want extra protein too. But brace yourselves, because you'll want 4 servings of this it's THAT good!! Have at it! xo

Chopped Thai Salad

Author: Gaby Dalkin
5 from 15 votes
The most colorful and delicious Chopped Thai Salad that's packed with flavor!
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Main Course, Salad
Cuisine Asian
Servings 4 people


For the Vinaigrette

  • cup olive oil
  • 4 cloves garlic peeled
  • 4 tablespoons low sodium soy sauce
  • 2 tablespoons water
  • 2 tablespoons rice wine vinegar
  • 1 tablespoons honey
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon grated ginger
  • 1 lime zested and juice

For the Salad

  • 8 ounces frozen shelled edamame
  • 5-6 cups baby kale shredded
  • 3 large carrots shredded
  • 2 bell peppers 1 red, 1 yellow, thinly sliced
  • 1 cup cilantro leaves
  • 1 cup sliced green onions
  • ¾ cup cashews roughly chopped
  • 1 avocado diced
  • 1 mango diced


  • Whisk the dressing ingredients together in a small bowl and set aside.
  • Cook the edamame according to the package directions. Drain and allow it to cool. Meanwhile, combine the kale, carrots, peppers, cilantro leaves, and green onions.
  • Add the cooked edamame, cashews, avocado and mango to the bowl with all the ingredients. Add the dressing and toss to combine. Serve immediately.


You could add some roasted salmon or chicken or steak if you want extra protein too.

Nutrition Information

Calories: 619kcal | Carbohydrates: 50g | Protein: 17g | Fat: 43g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 25g | Sodium: 878mg | Potassium: 1495mg | Fiber: 15g | Sugar: 22g | Vitamin A: 19034IU | Vitamin C: 193mg | Calcium: 337mg | Iron: 6mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!


  1. What kind of chili garlic sauce are you recommending? I see many different options, some sweet, some not so much. Also, are you recommending we blend the viniagrette? I see "peeled" garlic cloves.

  2. 5 stars
    Looks amazing and I am making it for dinner with grilled salmon. Substituting spinach and cabbage for kale. Can't wait! (Looks like garlic needs to be minced since vinaigrette isn't going to be blended...)

  3. 5 stars
    This salad was a fresh dinner hit tonight! Made a few substitutions (spinach instead of kale, almonds instead of cashews) just with what I had on hand. Fresh sourdough on the side 🙂

  4. 5 stars
    Honestly, a perfect salad. I'm not a huge mango fan so I usually leave it out and it still has a nice balance of flavors.

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