Chopped Thai Salad Recipe
Colorful, crunchy, and bursting with flavor, this Chopped Thai Salad pairs perfectly with your favorite protein. Ready in just 20 minutes, it's a new go-to for your meals!
Servings: 4 servings
Calories: 389kcal
Equipment
Ingredients
For the salad:
- 5 oz. mixed greens
- 1 carrot peeled into ribbons
- 6 sweet peppers seeds and stem removed, thinly sliced
- 1/4 purple cabbage thinly cut
- 1/3 c. cilantro coarsely chopped
- 1/2 c. roasted cashews or peanuts
- 4 green onions cut on the bias into 1/4 inch pieces
- 1 tbsp. sesame seeds plain or toasted
For the dressing:
- 3 tbsp. peanut butter or almond butter
- 2 tbsp. honey
- 2 tbsp. low-sodium soy sauce or coconut aminos
- 1 tbsp. rice vinegar
- 1 tbsp. water or lime juice more if needed
- 2 tsp. toasted sesame oil
- 1/4 tsp. garlic chili sauce or chili flakes more if you like it spicier
- 1 clove garlic
Instructions
- In a large bowl, combine ingredients for the salad, and toss together.
- In a small food processor or a blender, combine all ingredients for the dressing. Blend or pulse for 30 seconds to 1 minute or until smooth and creamy.
- Drizzle dressing over salad and serve immediately.
Notes
- Add your favorite protein to this salad: grilled chicken, shrimp, edamame, or steak.
STORE the Chopped Thai salad and dressing separately in airtight containers or mason jar in the refrigerator. The salad will stay fresh for up to 3 days.
If adding cooked protein, store and reheat it separately, then mix with the salad before serving.
Nutrition
Serving: 1serving | Calories: 389kcal | Carbohydrates: 39g | Protein: 12g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Sodium: 276mg | Potassium: 1042mg | Fiber: 8g | Sugar: 20g | Vitamin A: 10668IU | Vitamin C: 277mg | Calcium: 124mg | Iron: 5mg
