Chopped Thai Salad With Peanut Dressing Recipe

Name: Chopped Thai Salad With Peanut Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PEANUT DRESSING:; 1/3 cups Olive Oil; 2 cloves Garlic, Peeled; 3 Tablespoons Low Sodium Soy Sauce; 2 Tablespoons Rice Vinegar; 1 Tablespoon Raw Honey; 1/2 Tablespoons Sesame Oil; 1 teaspoon Fresh Ginger; 1/3 cups Peanut Butter; 2 Tablespoons Fresh Lime Juice; 1/4 cups Crushed Red Pepper Flakes; FOR THE SALAD:; 4 cups Kale, Thinly Sliced; 2 cups Frozen, Shelled Edamame, Thawed; 2 Large Carrots, Shredded; 1 Red Bell Pepper, Thinly Sliced; 1 Yellow Bell Pepper, Thinly Sliced; 1/4 Small Red Cabbage, Sliced; 1/3 cups Cilantro Leaves, Chopped; 2 Green Onions, Sliced; 1/2 Cucumber, Peeled And Sliced; Chopped Peanuts, For Topping

Servings: persons

FOR THE PEANUT DRESSING:
1/3 cups Olive Oil
2 cloves Garlic, Peeled
3 Tablespoons Low Sodium Soy Sauce
2 Tablespoons Rice Vinegar
1 Tablespoon Raw Honey
1/2 Tablespoons Sesame Oil
1 teaspoon Fresh Ginger
1/3 cups Peanut Butter
2 Tablespoons Fresh Lime Juice
1/4 cups Crushed Red Pepper Flakes
FOR THE SALAD:
4 cups Kale, Thinly Sliced
2 cups Frozen, Shelled Edamame, Thawed
2 Large Carrots, Shredded
1 Red Bell Pepper, Thinly Sliced
1 Yellow Bell Pepper, Thinly Sliced
1/4 Small Red Cabbage, Sliced
1/3 cups Cilantro Leaves, Chopped
2 Green Onions, Sliced
1/2 Cucumber, Peeled And Sliced
Chopped Peanuts, For Topping

1
To make the peanut dressing, in a blender, combine olive oil, garlic, low sodium soy sauce, rice vinegar, raw honey, sesame oil, fresh ginger, peanut butter, freshly lime juice, and crushed red pepper flakes. Puree until very smooth. Set aside.
2
To assemble the salad, in a large mixing bowl, combine thinly sliced kale, thawed shelled edamame, shredded carrots, sliced red bell pepper, sliced yellow bell pepper, sliced red cabbage, chopped cilantro, sliced green onions, and sliced cucumber.
3
To serve, drizzle with the peanut dressing and chopped peanuts and enjoy.
4
Notes:
5
1. To make this salad vegan, replace the raw honey with pure maple syrup.
6
2. If you're prepping this ahead and want it to be as fresh as possible, don't add the dressing until you're ready to toss. This also goes great in a mason jar stacked in layers.
7
3. Join our Spring Into Health Lunch Challenge now so you can get in on all this tasty, healthy lunch goodness that's going on right now!

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: FOR THE PEANUT DRESSING:, 1/3 cups Olive Oil, 2 cloves Garlic, Peeled, 3 Tablespoons Low Sodium Soy Sauce, and more.

Yes, Chopped Thai Salad With Peanut Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chopped Thai Salad With Peanut Dressing

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