Chopped Thai Salad
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 to be obsessed!
Servings: 6 people
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.
Notes
This serves 6 as a veggie loaded main and more like 8 if you're serving it alongside something else!
Nutrition
Calories: 391kcal | Carbohydrates: 30g | Protein: 10g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Sodium: 556mg | Potassium: 797mg | Fiber: 7g | Sugar: 14g | Vitamin A: 7108IU | Vitamin C: 75mg | Calcium: 80mg | Iron: 3mg