Print Recipe
5 from 4 votes

Chopped Thai Salad

The most colorful and delicious Chopped Thai Salad that's packed with flavor!
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Course: Main Course, Salad
Cuisine: Asian
Keyword: Chopped Thai Salad, easy Chopped Thai Salad, how to make a Chopped Thai Salad, Chopped Thai Salad recipe, the best Chopped Thai Salad, Chopped Thai Salad dressing, Chopped Thai Salad vinaigrette
Servings: 4 people
Author: Gaby Dalkin


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.