Description
A refreshing and vibrant Chopped Thai Salad with a flavorful Sesame Garlic Dressing. This colorful salad is packed with crunchy vegetables, protein-rich edamame, and a medley of fresh herbs, all tossed in a delicious Asian-inspired dressing.
Ingredients
Units
Scale
For the Salad:
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup carrots, julienned or shredded
- 1 red bell pepper, thinly sliced
- 1 cup edamame, cooked and shelled
- 1/2 cup chopped green onions
- 1/2 cup chopped cilantro
- 1/3 cup chopped roasted peanuts (or cashews)
- Optional: chopped cucumber, snap peas, or grilled chicken
For the Sesame Garlic Dressing:
- 1/4 cup olive oil (or neutral oil)
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce or tamari
- 1 tablespoon honey or maple syrup
- 1 tablespoon toasted sesame oil
- 1 tablespoon fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- Optional: 1 teaspoon sriracha or chili garlic sauce (for heat)
Instructions
- Prepare the Dressing – In a small bowl or jar, whisk together all dressing ingredients until well combined. Set aside to let flavors meld.
- Assemble the Salad – In a large bowl, combine all salad ingredients. Toss gently to mix.
- Dress the Salad – Pour the sesame garlic dressing over the salad and toss thoroughly to coat. Let sit for 5–10 minutes for best flavor.
- Serve – Top with chopped peanuts and extra cilantro if desired. Serve chilled or at room temperature.
Notes
- Add grilled chicken, shrimp, or tofu for extra protein.
- Make ahead tip: store dressing separately and mix before serving to keep salad fresh and crunchy.
- Use pre-shredded slaw mix for quicker prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 7g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
