Keeping things on the healthier side today with this colorful and flavorful Chopped Thai Salad.
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
The most colorful and delicious Chopped Thai Salad that's packed with flavor!
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.
Notes
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
Yes to healthier fall recipes, especially on the low carb side. Thanks!
I love your recipes but I am
all for healthy recipes meaning lots of fruits and veggies cooked in different ways.
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
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I use non toasted sesame oil. And the chili garlic sauce is called Sambal
Thank you.
Got my Olive oil from William Sonoma…love it!
Yes, more healthy recipes please!
Hi! Is this something that can be eaten the next day for lunch?
yes but don’t dress it until right before you eat it!!
Hi Gaby! This looks delicious. What can I substitute if I don’t have a mango?
you could leave it out! or add pineapple or papaya
Yes to more healthy fall recipes! Gotta keep the fam on track somehow. 🙂
Yes please! Every fall dish is so heavy. Easy, healthy, but still enjoy the seasons produce.
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!
We loved this salad! A great non- meat entree. So fun to fix!
love this salad! have made it weekly since I discovered it, never disappoints <3
This was GREAT! I tossed a bit of it with brown rice noodles for our 2YO and she loved it, too!
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!
I just love all these fresh ingredients and tasty dressing.
How many does this serve? Family of 5 and was going to add a protein. One recipe enough or double it?
if you add protein you’ll be good with this!!
Love the dressing! I put the garlic through a press, or should it have been minced?
either way!!
I want both
Thank you recipes are great
I can’t wait to try your Thai salad it sounds delicious
Thank you for sharing your recipes!
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!
Healthy fall meal options, please!!
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.
Soooooo delicious, colorful and easy! This one will be on repeat in our house!
The ultimate salad….quick, crisp, spicy, and sweet!! Making it weekly and loving it!!!
Delicious salad! I added avocado and some shredded chicken and would definitely recommend!
Yes love the healthy influence but also a balance!
Healthy!!
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.
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 🙂