Chopped Thai Salad

Chopped Thai Salad

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  • 1/3 cup olive oil
  • 2 cloves garlic, peeled
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 tablespoon lemongrass paste (ginger would also work)
  • a squeeze of lime juice
  • pinch of pepper (pinch of crushed red pepper if you want a kick)
  • 1 tablespoon grated ginger (optional)
  • 10 ounces frozen shelled edamame
  • 4-5 cups baby kale
  • 2 large carrots
  • 1 full bell pepper (combination of red, yellow, orange)
  • 1 cup cilantro leaves
  • 3 green onions
  • ¾ cup crushed peanuts



Place all the ingredients for the dressing in a food processor and process until smooth, creamy texture. Taste and adjust to fit your preferences. Set aside.


Cook the edamame per instructions.


While you're waiting for the edamame to cook, slice up the kale, carrots, peppers, cilantro leaves, and green onions into thin strips or shreds.


Once cooled, chop the cooked edamame into chunky pieces.


Assemble salad to your liking. You can either toss it with the dressing or if you are presenting it, place all veggies in together like a chopped salad, and serve with dressing on the side.

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