Chopped Thai Salad

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Keeping things on the healthier side today with this colorful and flavorful Chopped Thai Salad. If you make my Mango Cucumber Chopped Salad on the regular like I do, you're going to love this one too!

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.

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

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


For the Vinaigrette

  • 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
  • ¾ 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.


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
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!


  1. 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.

  2. 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!

  3. 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!

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