Chopped Thai Salad

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Keeping things on the healthier side today with this colorful and flavorful Chopped Thai Salad.

Chopped Thai Salad from www.whatsgabycooking.com (@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

5 from 10 votes
The most colorful and delicious Chopped Thai Salad that's packed with flavor!
Prep Time 15 mins
Cook Time 0 mins
Total Time 15 mins
Course Main Course, Salad
Cuisine Asian
Servings 4 people

Ingredients
  

For the Vinaigrette

  • 1/3 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
  • 3/4 cup cashews roughly chopped
  • 1 avocado diced
  • 1 mango diced

Instructions
 

  • 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.

91 Comments

  1. What brand of rice wine vinegar do you use for the dressing? Is rice wine the same as rice wine vinegar? Sorry if that’s a stupid question! Thanks !!

  2. I love your recipes but I am
    all for healthy recipes meaning lots of fruits and veggies cooked in different ways.

  3. Hi Gaby, saw you make this salad with grilled shrimp on Instagram tonight…looks yummy.
    I just ordered your Garlic Goodness Olive Oil from William Sonoma. Meanwhile, I have a question…two questions…sesame oil..is it toasted sesame oil? And what brand Chili garlic sauce do you use? Thanks.
    Barbara
    .

  4. I made this last night and it was delish! I opted for the shrimp, as a protein, like you did on your video! The only thing is that my local WF did not carry chili garlic sauce, so I substituted it with sweet chili sauce; and thought I had honey but did not. So, I opted for some agave that I had in my pantry :). Yum, yum!

  5. 5 stars
    So perfect. I made a similar marinade and grilled chicken to go with it and some rice noodles to toss in. Delicious! Thank you!! Also makes enough for my lunches most of the days this week. Awesome!

  6. Gaby-
    Six months into quarantine and I have cooked my way through your cookbooks- and loved every minute/ meal. However, it is time to eat well but a little lighter. Would love more recipes- with the Gaby spin on lighter meals.
    Thank you!

  7. 5 stars
    I just found your site a couple days ago and Over already made two salads! We loved this one. The dressing has a very vibrant flavor and compliments the flavors of the salad quite well. The only thing I would change is to cut the pepper even small as mine were longer than everything shredded and chopped.

  8. 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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