Chopped Thai Salad

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Easy

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.

Today we’re for sure on the healthy train because I ate like a jerk over the weekend. SO many cookies, cocktails, burgers, steaks, fries… the works. And today I need a re-set. 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

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By:
Gaby Dalkin
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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.
Chopped Thai Salad: Chef Vision

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71 comments

  1. Elyse

    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 !!

    • Gaby

      I use the one from trader joes! And their the same thing – either works

  2. Robin Clarke

    Yes to healthier fall recipes, especially on the low carb side. Thanks!

  3. Laura

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

  4. Barbara Gabbe-Harris

    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
    .

    • Gaby

      I use non toasted sesame oil. And the chili garlic sauce is called Sambal

    • Barbara Gabbe-Harrus

      Thank you.
      Got my Olive oil from William Sonoma…love it!

    • Gaby

      yes but don’t dress it until right before you eat it!!

  5. Meal Plan // Week 39 – What's Gaby Cooking

    […] –  Chopped Thai Salad a little meatless monday action. Or if you want to add some perfect chicken or salmon or beef, have […]

  6. Mattie C

    Yes please! Every fall dish is so heavy. Easy, healthy, but still enjoy the seasons produce.

  7. Lucy Gil

    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!

  8. shelley gilligan

    We loved this salad! A great non- meat entree. So fun to fix!

  9. Liz

    5 stars
    love this salad! have made it weekly since I discovered it, never disappoints <3