Chopped Thai Salad with Sesame Garlic Dressing Recipe
A vibrant and refreshing Chopped Thai Salad featuring crunchy vegetables, minced edamame, and cashews tossed in a flavorful sesame garlic dressing. Perfect for a light lunch or side dish, this recipe balances fresh produce with a tangy, slightly sweet dressing enhanced by lemongrass and lime.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
- Diet: Low Fat
Ingredients
Scale
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 substituted)
- 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 (Thai Lime and Chili Cashews preferred if available)
Instructions
- Prepare the dressing: Combine canola oil, garlic, low sodium soy sauce, water, white vinegar, honey, sesame oil, lemongrass paste, and lime juice in a food processor. Puree until smooth. Taste and adjust the seasoning if needed. Transfer dressing to a jar and rinse the processor bowl for later use.
- Cook the edamame: Boil frozen shelled edamame in a pot of salted water for 3–5 minutes until tender. Drain and let cool to room temperature.
- Prepare the vegetables: While the edamame cools, thinly slice or shred the baby kale, carrots, red and yellow bell peppers, cilantro leaves, and green onions to prepare the salad base.
- Process edamame and cashews: Place the cooled edamame in the food processor and pulse about 5 times to achieve a minced texture. Transfer to a large mixing bowl. Repeat the same pulsing process with the cashews until finely chopped, then add to the bowl.
- Toss the salad: Add the sliced kale, carrots, bell peppers, cilantro, and green onions to the bowl with edamame and cashews. Toss everything together until evenly combined.
- Add the dressing and serve: Drizzle the salad with the prepared sesame garlic dressing. Gently toss a few more times to coat the ingredients well. Serve immediately for the best freshness and texture.
Notes
- Store the dressing separately from the salad ingredients to keep the salad fresh longer. Toss them together just before serving.
- For a vegan alternative, substitute honey with agave nectar or sugar.
- If you prefer a milder garlic flavor, reduce the amount of garlic cloves used in the dressing.
Keywords: Thai salad, chopped salad, sesame garlic dressing, edamame salad, healthy salad, vegan dressing option
