Name: Chopped Thai Salad with Sesame Garlic Dressing Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1/3 cup canola oil; 3 cloves garlic, peeled; 3 tablespoons low sodium soy sauce; 2 tablespoons water; 2 tablespoons white distilled vinegar; 2 tablespoons honey; 1 tablespoon sesame oil; 1 tablespoon lemongrass paste (ginger can be substituted); A squeeze of lime juice; 16 ounces frozen shelled edamame; 5–6 cups baby kale; 3 large carrots; 2 bell peppers (1 red, 1 yellow); 1 cup cilantro leaves; 1/4 cup green onions; 3/4 cup cashews (Thai Lime and Chili Cashews preferred if available)

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Introduction

This Chopped Thai Salad with Sesame Garlic Dressing is a vibrant, fresh dish packed with bold flavors and crunchy textures. It’s perfect as a light lunch or a colorful side, combining crisp vegetables with nutty edamame and a tangy, garlicky dressing.

The image shows a white bowl filled with a colorful mixed salad that has many layers of thinly sliced vegetables and herbs. At the bottom layer, finely chopped green leafy herbs fill much of the bowl. On top of that, there are thin strips of yellow, orange, and red bell peppers or carrots, adding bright colors. Small bits of a creamy textured ingredient, possibly nuts or seeds, are scattered throughout the salad. A wooden spoon is placed inside the bowl, partly covered with some salad pieces. The bowl sits on a white cloth with gray stripes, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the dressing:

1/3 cup canola oil
3 cloves garlic, peeled
3 tablespoons low sodium soy sauce
2 tablespoons water
2 tablespoons white distilled vinegar
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon lemongrass paste (ginger can be used as substitute)
A squeeze of lime juice

For the salad:

16 ounces frozen shelled edamame
5–6 cups baby kale
3 large carrots
2 bell peppers (1 red, 1 yellow)
1 cup cilantro leaves
1/4 cup green onions
3/4 cup cashews (Trader Joe’s Thai Lime and Chili Cashews recommended if available)

Instructions

Step 1: Puree all the dressing ingredients in a food processor until smooth. Taste and adjust seasoning as needed. Transfer the dressing to a jar and rinse the food processor for later use.
Step 2: Boil the edamame in a pot of boiling water for 3-5 minutes. Drain and allow to cool.
Step 3: While the edamame cools, slice the kale, carrots, bell peppers, cilantro leaves, and green onions into thin strips or shreds.
Step 4: Place the cooked edamame in the food processor and pulse 5 times to mince it. Transfer to a large bowl.
Step 5: Repeat the pulsing process with the cashews until they are finely chopped, then add them to the bowl.
Step 6: Toss together the kale, carrots, peppers, cilantro, green onions, minced edamame, and cashews until well combined.
Step 7: Drizzle the salad with the dressing, toss gently a few times, and serve immediately.

Tips & Variations

Store the dressing separately and toss it with the salad right before serving to keep the greens fresh longer.
For a vegan version, substitute honey with agave nectar or sugar.
If you prefer a milder garlic flavor, reduce the amount of garlic cloves used in the dressing.
Ginger can replace lemongrass paste for a different but still delicious flavor.

Storage

Keep the salad and dressing stored separately in airtight containers in the refrigerator. The salad will stay fresh for up to 2 days when the dressing is added just before serving. If refrigerated after mixing, toss gently before serving. Reheat is not recommended, as this salad is best enjoyed fresh and crisp.

How to Serve

A large white bowl filled with colorful salad ingredients divided into sections. One section has bright orange shredded carrots, another has chopped green herbs like cilantro, another has thin red and yellow bell pepper strips, and another part has a green grain or chopped broccoli mix. There is also a section with brown crunchy bits on top. A woman's hand is pouring a light creamy dressing over the salad from a glass jar. Two wooden spoons rest inside the bowl. The bowl sits on a white cloth with blue stripes, on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute frozen edamame with fresh?

Yes, fresh edamame works well. Simply shell and blanch it briefly in boiling water before using. Frozen is more convenient and widely available but fresh gives a slightly sweeter taste.

How do I make the salad less garlicky?

You can reduce the number of garlic cloves in the dressing or omit them entirely if you’re sensitive to the strong flavor. The dressing will still be flavorful with the other ingredients.