If there’s one thing I love, it’s a salad with major crunch, vibrant colors, and a dressing so good you’ll want to drink it straight from the bowl. This Chopped Thai Salad checks every box and then some—prepare your knife skills, this is a keeper!
Table of Contents
Why I Love This Recipe
This Chopped Thai Salad is everything I want in a meal: fresh, crunchy, colorful, and packed with flavor! The vinaigrette is the real star here—garlicky, gingery, with just the right amount of heat. It ties all the vibrant veggies, creamy avocado, and sweet mango together into a salad that feels light yet totally satisfying. Plus, it comes together in no time and makes for the perfect lunch, dinner, or side dish for any occasion. If you love my Mango Cucumber Chopped Salad - this one is going to be right up your alley.
Ingredients & Substitutions
- Olive oil
- Garlic
- Low sodium soy sauce
- Water
- Rice wine vinegar
- Honey
- Chili garlic sauce
- Sesame oil
- Fresh ginger
- Lime
- Frozen shelled edamame
- Baby kale
- Carrots
- Red bell pepper
- Yellow bell pepper
- Fresh cilantro
- Green onions
- Cashews
- Avocado
- Mango
How to Make
- 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 in a large bowl.
- Add the cooked edamame, cashews, avocado, and mango to the bowl with all the ingredients.
- Pour the dressing over the Chopped Thai Salad and toss to combine.
- Serve the Chopped Thai Salad immediately.
Tips & Tricks
- Make It Ahead: The vinaigrette can be made up to a week in advance and stored in the fridge. Just give it a good shake before using.
- Maximize Crunch: Keep the kale, carrots, and peppers super dry to avoid a soggy salad. I like to run everything through my salad spinner for extra crispness.
- Edamame Shortcuts: Buy pre-cooked, shelled edamame from the refrigerated section to save time.
- Get Creative: This Chopped Thai Salad is super adaptable. Swap out the kale for romaine or butter lettuce, use almonds instead of cashews, or throw in any veggies you need to use up.
- Protein Boost: Add grilled chicken, grilled steak or poached or grilled shrimp to make it a complete meal.
FAQ's
Yes! You can prep all the veggies and make the dressing a day in advance. Just keep everything separate and toss it all together right before serving to maintain that perfect crunch.
If kale isn’t your thing, you can use any greens you love. Romaine, butter lettuce, or even a spring mix would work beautifully.
Absolutely! Grilled chicken, steak, shrimp, tofu, or even additional edamame alone adds a nice protein boost.
Once dressed, the salad is best eaten right away. If you expect leftovers, dress only what you need and store the remaining ingredients separately for up to 2 days.
Similar Recipes
Chopped Thai Salad
Ingredients
For the Vinaigrette
- ⅓ 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
- 6 cups shredded baby kale
- 3 large carrots shredded
- 2 bell peppers thinly sliced
- 1 cup cilantro leaves
- 1 cup sliced green onions
- ¾ 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 in a large bowl.
- Add the cooked edamame, cashews, avocado, and mango to the bowl with all the ingredients. Pour the dressing over the salad and toss to combine. Serve immediately.
Yes, please more healthy recipes! Your recipes are fantastic.
Yes to more healthy Gaby Style! Seriously love your recipes. They have quickly become my go to recipes and favorite recipes to share.
Yes! More like this xo
Anytime of the year. Thanks
I would love as many healthy recipes as you can provide! Your recipes are so good and it would be wonderful to have your talent and creativity behind more healthy recipes. Thanks for asking!
Looks delicious! Would definitely love some healthy Gaby-inspired recipes any time of year!
Cant wait to try this! And yes more healthy recipes please! Perhaps even crockpot/slow cooker meals that are great for fall.
Healthy please! Any that you can easily make vegetarian would be wonderful too. I love your coconut thai noodle soup!
Yes! More healthy veg recipes/or vegan, please!
Yes please more healthy, particularly soups and salads!
Hi Gaby,
I would like to see a lot more whole 30 recipes!
Wow, I meant recipes, but I bet you guessed that!
yes more healthy options!! It would be great if you could do a post that rounds up a long list of all your healthy favorites. Loved the veggie-loaded quesadilla last night on IG 🙂
Looks delicious! Any protein recommendations you would add? And yes to more healthy recipes. Trying to work off some baby weight.
chicken or salmon!
Looks fab! And to answer your question, more healthy recipes, please. All of the food sites are blowing up with every apple and pumpkin baked good imaginable, and I'm still trying to reset after an extravagant summer (thanks for the Santorini and Mykonos recommendations, by the way!). Bring on the loaded salads and veg!