Chopped Thai Salad with Honey Garlic Dressing
User Reviews
4.8
Chopped Thai Salad with Honey Garlic Dressing
Description
Chopped Thai Salad with Honey Garlic Dressing features a base of chopped kale and romaine, providing firmness and freshness. Additional vegetables like carrots and bell peppers bring sweetness and crunch. Edamame, roughly chopped in a food processor, lends a subtle creaminess and protein, complemented by roasted cashews for earthy crunch. The dressing combines savory soy sauce with honey, lime juice, sesame oil, garlic, and ginger, creating a balanced sweet and tangy profile. Combining the dressing gently with the salad keeps the greens crisp and enhances the mix of textures and flavors.
The salad works well as a light main or side dish, bringing fresh and bold tastes that can stand on their own or accompany grilled proteins. Adding dressing only to servings preserves leftover salad texture. This salad is versatile and colorful, suited to those looking for a crunchy vegetable-rich dish with a distinctive Asian-inspired dressing.
Edamame used should be fully cooked and thawed, either purchased shelled or removed from shells after steaming. Alternatives include drained chickpeas or fresh peas, pulsed lightly to preserve minced texture rather than paste. This flexibility makes the salad adaptable based on available ingredients.
Ingredients
Dressing:
- ¼ cup canola oil vegetable, avocado or other neutral-flavored oil
- 2 cloves garlic peeled
- ¼ cup soy sauce low-sodium
- 2 tablespoons water
- 2 tablespoons rice vinegar unseasoned
- 1 honey heaping tablespoon
- 1 teaspoon sesame oil
- 1 tablespoon ginger or ginger paste, freshly grated
- ½ to 1 to 1 tablespoon lime juice fresh
Salad:
- 4 cups kale about 113 grams, or baby kale, chopped
- 4 cups romaine lettuce about 113 grams, chopped
- 3 carrot peeled and small diced, large
- 1 red bell pepper seeded and small diced
- 1 yellow bell pepper seeded and small diced
- ½ cup cilantro chopped
- 1 to 2 to 2 green onions white and green parts chopped
- ¾ cup cashew roasted
- 1 to 2 to 2 cups frozen shelled edamame (fully cooked), thawed and patted dry (see note)
Instructions
- Combine all the dressing ingredients together in a blender and process until smooth. Season to taste with salt and pepper, if needed.
- In a serving or salad bowl, add the chopped kale, romaine, carrots, bell peppers, cilantro and green onions.
- In a food processor (or blender...or by hand with an old-fashioned knife and cutting board), add the edamame and pulse until minced but still a little chunky in texture. Scrape the edamame into the salad bowl.
- Add the cashews to the food processor (or blender...or again, with a knife and cutting board) and pulse until coarsely chopped to desired texture. Add the cashews to the salad bowl.
- Give the salad ingredients a light toss.
- Pour about half of the dressing over the salad, and toss to combine. Add additional dressing to taste, and serve immediately. To preserve crisp leftovers, add the dressing only to individual servings instead of the whole batch so leftover salad doesn't get soggy.
Notes
- Use fully cooked, thawed shelled edamame for best texture; steam if using frozen unshelled.
- Substitute chickpeas or green peas if edamame is unavailable, pulsing gently to avoid pureeing.
- Add dressing to individual servings to keep leftover salad crisp and prevent sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 192kcal | 10% |
| Carbohydrates | 14g | 5% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 315mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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