Chopped Thai Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
5 mins
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Total Time
25 mins
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Servings
6 people
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Calories
391 kcal
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Course
Main Course, Salad
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Cuisine
Asian
Chopped Thai Salad
Description
The Chopped Thai Salad combines baby kale, shredded carrots, bell peppers, cilantro, and green onions with cooked edamame, diced avocado, and mango. This mixture creates a balance of crispness from the greens and peppers and softness from the avocado and mango. The dressing brings together olive oil, garlic, soy sauce, rice wine vinegar, honey, chili garlic sauce, sesame oil, ginger, and lime zest and juice for a complex, tangy, and slightly spicy flavor.
The salad is tossed immediately after adding the vinaigrette, ensuring each bite is coated with the zesty dressing. The nutty crunch from roughly chopped cashews complements the freshness and provides an additional dimension to the texture.
This salad is versatile enough to be served as a vegetable-rich main for six people or as a refreshing side for up to eight. The blend of sweet, sour, and savory elements makes it a vibrant dish suited to spring or summer meals.
The recipe suggests cooking edamame according to package instructions and allowing it to cool before combining, helping maintain the salad's freshness and balance.
Ingredients
For the Vinaigrette
- ⅓ cup olive oil
- 4 cloves garlic peeled
- 4 tablespoons soy sauce low sodium
- 2 tablespoons water
- 2 tablespoons rice wine vinegar
- 1 tablespoons honey
- 1 tablespoon Chili garlic sauce
- 1 tablespoon sesame oil
- 1 tablespoon ginger grated
- 1 lime zested and juice
For the Salad
- 8 ounces edamame frozen, shelled
- 6 cups baby kale shredded
- 3 carrot shredded, large
- 2 bell pepper thinly sliced
- 1 cup cilantro leaves
- 1 cup green onion sliced
- 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 recipe serves six as a main and up to eight as a side dish alongside other foods.
- Cook and cool the edamame before mixing to preserve texture and salad freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Calories | 391kcal | 20% |
| Carbohydrates | 30g | 10% |
| Protein | 10g | 20% |
| Fat | 28g | 43% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 17g | 85% |
| Sodium | 556mg | 23% |
| Potassium | 797mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
| Vitamin A | 7108IU | 142% |
| Vitamin C | 75mg | 83% |
| Calcium | 80mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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