Chopped Thai Salad


Total Time:

15 minutes



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

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.

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

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


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


  • 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.

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Recipe Rating


  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 it toasted sesame oil? And what brand Chili garlic sauce do you use? Thanks.

    • 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!!

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  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

  10. Lisa Rothhaar

    This was GREAT! I tossed a bit of it with brown rice noodles for our 2YO and she loved it, too!

  11. Kara

    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!

  12. Mandy

    How many does this serve? Family of 5 and was going to add a protein. One recipe enough or double it?

  13. Laura Warren

    5 stars
    Love the dressing! I put the garlic through a press, or should it have been minced?

  14. Louise

    I can’t wait to try your Thai salad it sounds delicious
    Thank you for sharing your recipes!

  15. Sally

    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!

  16. Charity Auger

    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.

  17. Cassandra Kralik

    5 stars
    Soooooo delicious, colorful and easy! This one will be on repeat in our house!

  18. Debbie

    5 stars
    The ultimate salad….quick, crisp, spicy, and sweet!! Making it weekly and loving it!!!

  19. Alexis Ow

    5 stars
    Delicious salad! I added avocado and some shredded chicken and would definitely recommend!

  20. Westie

    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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