If you’re craving something fresh, vibrant, and absolutely packed with flavor, this Chopped Thai Salad with Sesame Garlic Dressing is about to become your new go-to. With its colorful medley of crisp veggies, nutty crunch, and a tangy-sweet dressing infused with sesame and garlic, every bite delivers a burst of satisfaction. Whether you’re looking for a light lunch, a lively dinner side, or a winning meal-prep dish, this salad does it all—with bold Thai-inspired flavors and a hearty, healthy twist.

Chopped Thai Salad with Sesame Garlic Dressing Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Chopped Thai Salad with Sesame Garlic Dressing has a delicious role to play, from the crunchy cabbage base to the zesty homemade dressing. You’ll recognize these staples, but together they make something truly extraordinary—full of texture, flavor, and irresistible color.

Green Cabbage: The perfect crisp foundation, shredded thin for texture in every forkful.
Red Cabbage: Adds beautiful color contrast and a hint of sweetness.
Carrots: Vibrant, crunchy, and naturally sweet—don’t skip these!
Red Bell Pepper: Sliced thin for juicy bites and a pop of red.
Edamame: Protein-packed, lightly nutty, and tender-chewy—toss in shelled, cooked beans.
Green Onions: Their mild sharpness balances the salad and adds a gentle bite.
Cilantro: Brings a burst of freshness and that unmistakable Thai flavor.
Roasted Peanuts: For crunch, a toasty aroma, and a little salty satisfaction—sub cashews if you like.
Optional Add-ins: Try chopped cucumber, snap peas, or a bit of grilled chicken to make it heartier.
Olive Oil (or Neutral Oil): The rich, silky base for the dressing.
Rice Vinegar: Supplies gentle, tangy acidity that brightens every bite.
Soy Sauce or Tamari: Adds savory depth—tamari keeps it gluten-free!
Honey or Maple Syrup: Balances the acidity with a touch of sweetness.
Toasted Sesame Oil: The secret to that unmistakable nutty, fragrant flavor in the dressing.
Fresh Lime Juice: Brightens the whole dish—freshly squeezed, please!
Garlic: Two cloves, minced, give the dressing its irresistible punch.
Fresh Ginger: Grated for a touch of warm, aromatic spice.
Optional Sriracha or Chili Garlic Sauce: A teaspoon gives the dressing a gentle kick—use more or less to your liking.

How to Make Chopped Thai Salad with Sesame Garlic Dressing

Step 1: Mix Up the Sesame Garlic Dressing

Start with the dressing because it only gets better as the flavors have a few minutes to meld together. In a small bowl or jar, combine your olive oil, rice vinegar, soy sauce (or tamari), honey (or maple syrup), toasted sesame oil, fresh lime juice, minced garlic, grated ginger, and that optional sriracha if you’re feeling adventurous. Give everything a robust whisk or a good shake if you’re using a jar. Set it aside so the garlic and ginger can work their magic while you move on to the salad prep.

Step 2: Prepare the Vegetables

Next, grab a large, salad-worthy bowl and pile in your shredded green and red cabbage, carrots, thinly sliced red bell pepper, cooked edamame, green onions, and cilantro. If you’re including extras like cucumber, snap peas, or grilled chicken, toss them in now! The beauty of a Chopped Thai Salad with Sesame Garlic Dressing is its adaptability—bulking it up just makes it more fun and filling.

Step 3: Toss Everything Together

Drizzle that gorgeous sesame garlic dressing right over your vibrant vegetable mix. Using tongs (or your clean hands), gently toss until everything is well coated and glossy. Give it a few extra tosses to make sure every bit is dressed, then let it sit for 5 to 10 minutes to allow the flavors to soak in and the veggies to soften ever so slightly.

Step 4: Finish and Serve

Sprinkle chopped roasted peanuts (or cashews) and a generous pinch of extra cilantro over the top just before you’re ready to serve. This last touch offers crunch and a fresh, herbal lift that takes the Chopped Thai Salad with Sesame Garlic Dressing straight to “restaurant-worthy” status. Serve chilled or at room temp—there’s no wrong way!

How to Serve Chopped Thai Salad with Sesame Garlic Dressing

Garnishes

Finish each serving with extra roasted peanuts, a scatter of sesame seeds, and a handful of fresh cilantro leaves. A couple of lime wedges on the side invite an added squeeze of brightness, and for spice lovers, a drizzle of sriracha or some thinly sliced fresh chilies can really take things up a notch.

Side Dishes

For a fuller meal, pair this salad with sticky jasmine rice, grilled satay chicken or tofu, or some crispy spring rolls. The crisp, punchy flavors complement milder mains beautifully, and it’s the perfect side for a Thai-inspired spread.

Creative Ways to Present

Pack your Chopped Thai Salad with Sesame Garlic Dressing into mason jars for easy make-ahead lunches, or serve it family-style on a large platter layered with lettuce leaves for a festive crowd-pleaser. You can even tuck scoops into lettuce cups for finger food at your next get-together.

Make Ahead and Storage

Storing Leftovers

If you anticipate leftovers, store the salad and dressing separately in airtight containers in the fridge. This keeps everything delightfully crisp for up to 2 days. Once dressed, the salad will still taste great but will soften slightly after several hours.

Freezing

While the Chopped Thai Salad with Sesame Garlic Dressing isn’t freezer-friendly (the veggies will lose their crunch), you can freeze the dressing in an airtight container for up to a month. Just give it a good whisk after thawing before pouring over your freshly prepped veggies.

Reheating

Since this salad is best enjoyed cold or at room temperature, there’s no need for reheating—just give it a toss and serve! If you’ve prepped protein add-ins like grilled chicken or tofu, you can rewarm those and add fresh to the salad.

FAQs

Can I make Chopped Thai Salad with Sesame Garlic Dressing ahead of time?

Absolutely! Simply prep all the salad ingredients and keep the dressing separate. Toss them together right before serving for ultimate freshness and crunch.

Is this salad vegan and gluten-free?

It’s naturally vegan if you choose maple syrup instead of honey and stick to plant-based protein add-ins. For gluten-free, just use tamari in place of traditional soy sauce.

What other veggies can I add?

Feel free to personalize! Snap peas, cucumbers, radishes, shredded lettuce, or even thinly sliced kale all work beautifully. This recipe is wonderfully forgiving and customizable.

How spicy is the dressing?

The dressing is mild unless you add the optional sriracha or chili garlic sauce. Add more or less to your preference—you’re in complete control of the heat!

Can I use pre-shredded slaw mix for Chopped Thai Salad with Sesame Garlic Dressing?

Definitely! Using a bagged slaw mix saves time and still delivers delicious crunch and color, making this an even quicker recipe for busy days.

Final Thoughts

There’s something so rewarding about tossing together a bowl full of crunchy, colorful veggies with a homemade dressing that absolutely sings. I hope you give this Chopped Thai Salad with Sesame Garlic Dressing a try soon—it’s one of those recipes that brings a little excitement and a lot of flavor to the table, no matter the occasion.

Chopped Thai Salad with Sesame Garlic Dressing Recipe