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Chopped Thai Salad with Sesame Garlic Dressing - a rainbow of power veggies tossed with a simple made-from-scratch Thai dressing. 390 calories. | pinchofyum.com

Chopped Thai Salad with Sesame Garlic Dressing

126 reviews / 4.8 average

This Chopped Thai Salad. You guys. I could just cry.

Today is The Day of New Things for me, and an overwhelmingly yummy Chopped Thai Salad with Sesame Garlic Dressing is only appropriate to match the occasion. Remember when we talked about how I was going to leave my teaching job so that I could cook, photograph, and blog about food full time? Today is that first day. *happy screams*

In addition to today being the first day that I can wake up early for self-initiated work and enjoy a lunch date with a friend plus incorporate at least four built-in mango pineapple smoothie breaks into my day, today is also the first day that I’m using a computer with a retina display for my blogeristic work. Umm hello extreme lifelike chopped Thai salad two inches from my face. This is mostly awesome and also a little confusing, because now my mouth is craving some sesame garlic covered power veggies and spicy Thai lime and chili cashews before I’ve even finished my morning coffee. So what meal should I be on again?

How To Make Our Thai Salad (45 Sec):

By the way. You’ve had these Trader Joe’s Thai Lime and Chili Cashews, right?

Shredded carrots and cashews.

I found the half-eaten bag in that little side door compartment in my car after our road trip to Chicago and Indy last weekend (First Place for best road trip snack), and being a lover of spicy cashews and a hater of excess trash, I resurrected what was left of them into this chopped Thai salad. That might be a little gross orrr it might be ultra resourceful and s-m-a-r-t.

Reason #3 for The Day of New Things is that I’m learning how to chop loads of power rainbow veggies (❤) and type words on a keyboard and generally function with an epically puffy and awkward semi-permanent pointer finger bandage. That’s right friends, I am down to just nine functioning fingers after a small but actually MAJOR and dramatic lemon cutting incident that occurred just 30 minutes before the start of our outdoor summer party this weekend. Awe-some. Obviously I kept my cool and downplayed the whole thing and it wasn’t stressful for anyone at all. Promise.

Chopped veggies in a mixing bowl.

As I was making this salad, I pulled out the big knife, the one responsible for massacring one millimeter of my finger, and I hesitated. For just a half of a tiny second. I mean, CHOPPED Thai salad. The sharp knifery is very necessary, and if we’re being honest here, should I really be making a recipe that requires lots and lots and lots of chopping within 24 hours of the big fat finger bandage incident?

Answer: Yes.

When Chopped Thai Salad with Sesame Garlic dressing calls your name, you set all else aside and you follow, fat finger bandage and all.

I think it’s actually good for healing or something.

Chopped Thai Salad with Sesame Garlic Dressing drizzle in a white bowl.

When you start making this salad you will notice that the cutting takes, um, a while. You will be annoyed with me and I will be okay with that. Perks of hiding behind a screen.

But in the end, I pinkie promise that you will be rewarded for your time spent chopping and slicing and shredding and peeling in the best possible food way. The flavors in the salad are like a little friendly fresh-summer-explosion in your mouth. Just phenomally delicious. It gives me happy food chills just thinking about it. And I have this core salad belief that texture is ev-er-y-thing. Even the most awkward and intimidating vegetables can become craveabley yummy when sliced or crushed or grated the right way.

You + knife + veggies. I see good things acomin.

Chopped Thai Salad with Sesame Garlic Dressing in a mixing bowl.

I have lots of favorite salads, which maybe dilutes the label of “favorite”, but this is an easy addition to my personal Favorite Salad Hall of Fame.

A quick recap of things I love about the Chopped Thai Salad:

  • no chicken or meat (sometimes I just get annoyed of cooking it, ya know? I think I’m one of those half-way vegetarians)
  • lots of veggies (kale carrots peppers cilantro edmame scallions cashews yummm)
  • lots of nutrition and filling food power (see veggie list and feel amazing)
  • the most zingy Thai sesame garlic dressing (soy honey lime garlic sesame oil lemongrass)
Chopped Thai Salad with Sesame Garlic Dressing in a mixing bowl.

THAI SALAD I LUV YOU.

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chopped thai salad, Pinch of Yum

Chopped Thai Salad with Sesame Garlic Dressing


  • Author: Pinch of Yum
  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Total Time: 25 minutes
  • Yield: 6 1x

Description

This Chopped Thai Salad with Sesame Garlic Dressing is THE BEST! A rainbow of power veggies with a yummy homemade dressing.


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 would also work)
  • a squeeze of lime juice

For the salad:

  • 16 ounces frozen shelled edamame
  • 56 cups baby kale
  • 3 large carrots
  • 2 bell peppers (1 red, 1 yellow)
  • 1 cup cilantro leaves
  • 3 green onions
  • 3/4 cup cashews (if you can find them, Trader Joe’s Thai Lime and Chili Cashews are the bomb)

Instructions

  1. Puree all the dressing ingredients in a food processor until smooth. Taste and adjust to fit your preferences. Transfer to a dressing jar and rinse the food processor out for use later.
  2. Cook the edamame by boiling it for 3-5 minutes in a pot of boiling water. Drain and allow it to cool. Meanwhile, slice up the kale, carrots, peppers, cilantro leaves, and green onions into thin strips or shreds.
  3. Place the cooked edamame in the food processor and pulse 5 times to get a minced texture. Transfer to a bowl and repeat the same process for the cashews. Toss the kale, carrots, peppers, cilantro, green onions, edamame, and cashews together until well combined. Drizzle with the dressing, toss gently a few times, and serve immediately.

Notes

The salad will stay fresh longer if you store the dressing separately from the salad ingredients, tossing them together just before serving. Agave nectar or sugar would work in place of the honey for vegans. Those 3 cloves of garlic pack a spicy garlicky punch, so if you don’t love garlic, use less.

  • Category: Dinner
  • Cuisine: Thai

Keywords: chopped thai salad, sesame dressing, thai salad

Recipe Card powered by Tasty Recipes logo
Chopped Thai Salad with Sesame Garlic Dressing - a rainbow of power veggies including edamame, bell peppers, kale, spicy cashews, and cilantro tossed with a flavorful made-from-scratch Thai dressing. 390 calories.

One More Thing!

This recipe is part of our best healthy summer salads page. Check it out!

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Recipe rating

495 Comments

  1. Pinch of Yum Logo

    Ah – hello! This Thai sesame/garlic salad looks so tempting and fresh – yum! Love the look of those cashews, and the extra time chopping/slicing makes the salad look so much more pretty/tasty too. Looks delicious Lindsay. This kom-kom knife is really handy too (http://goo.gl/fTUWhM). Best wishes! 😀

      1. Pinch of Yum Logo
        Natalie

        I never comment on food recipes. But oh my! This was amazing. Thanks so much. My go to recipe for dinner parties!☺👌🏽






  2. Pinch of Yum Logo

    This looks amazing! I actually think chopping is therapeutic in a spaced out kind of way. Of course chopping ones finger would take the zen mood back aways.

      1. Pinch of Yum Logo
        Diana

        I so agree with you on the classes. I just happened to notice that my local Chef’s Kitchen store will be holding a summer knife class. Check out in you area, maybe we will both get lucky

  3. Pinch of Yum Logo

    I’m forever obsessed with Thai food and have recently been in love with chopped salads, too, so this is RIGHT up my alley. So beautiful, too!

    Congratulations on the new life move… hope you love it!! 🙂

    1. Pinch of Yum Logo

      Thanks so much! I have a feeling that I will… as long as I can squeeze in a few visits back to school from time to time!

  4. Pinch of Yum Logo

    Congrats, Lindsay. I hope you enjoy being a food blogger full time more and more. You deserve all the best 😉
    This looks Ah-mazing. Love all the colour and flavours of this salad. Perfect for summer!






    1. Pinch of Yum Logo
      Rosie

      This is beyond Good —- it’s GREAT!!! Used collard greens as I didn’t have Kale, was de-LISH !
      I pinned this last night and HAD to make it tonight!Wow!! Over the top !






  5. Pinch of Yum Logo

    I’m just heading into work and decided to check out your post before leaving my place…your Thai salad pics made my tummy rumble *loud* 🙂

    I have a Vietnamese salad that I like to make, it made me think I need to cook me up some like…NOW! And your Thai salad too.

    You can never have to much salad. Never. Ever.






  6. Pinch of Yum Logo

    Haha! Love how you take responsibility for the dilution of the word “favorite”. When you make such darn good food, it’s hard to use any other word! This salad looks amazing, as usual! Sorry about your finger :0(

  7. Pinch of Yum Logo

    I sure hope your finger is better after the “massacre” – glad you were not deterred and gave us this salad – it looks phenomenal – not to mention that sesame garlic dressing with honey AND lemon grass paste is just pour-straight-into-your-mouth good!

  8. Pinch of Yum Logo

    Oh.my.goodness. I am only working with 9 fingers, too! I was slicing celery … when I went to the ER, the nurses were pretty impressed with how clean of a cut it was, they asked what brand of knife I was using! 🙂
    Happy first day to you!!! And this salad looks like a celebration in a bowl! What a perfect way to start off this chapter in your life! Pretty sure this will become a staple in my list of favorite salads!

  9. Pinch of Yum Logo

    OOOOHHHH. Love the power veggies and Thai flavors. I had a mad mandolin slicing finger accident last week too. Hurt like mad and I wouldn’t look at it for two days because I was scared I would faint! I rinsed it, added neosporin and bandaged it without ever seeing it 🙂 Pinned!

  10. Pinch of Yum Logo

    Ahhh! This includes all of my favorite things! I have those thai chili & lime cashews in my kitchen cupboard right now, actually. I’ll probably be throwing this salad together very soon.

  11. Pinch of Yum Logo

    I’m one of those halfway vegetarians too – part laziness, part thrifty. This is coming from a family where it’s not considered dinner if there’s no meat involved.
    I’m trying to make more salads this summer, so this looks like a winner. If it ever starts feeling like summer around here.

  12. Pinch of Yum Logo

    This salad looks delicious! Congrats on our first day of full-time blogging! Sorry to hear about the finger. You have been a great inspiration and a huge help to me Lindsay!! Wow, just noticed I am the only dude to comment on this post… a little awkward. Keep up the great work..all the best!

    1. Pinch of Yum Logo

      Not awkward! There are a few guys who comment from time to time and I really appreciate having a variety of voices here!! Thanks Steve!

  13. Pinch of Yum Logo

    Wow, how gorgeous is this!! Pinned

    Your first full day as a FT blogger, congrats! The finger…ouch!!! hope it’s healing well.

    The Trader Joe’s Thai Lime and Chili Cashews – cannot even buy them b/c I have NO self control and will eat them until my mouth is on fire and I have a stomach ache LOL

  14. Pinch of Yum Logo

    I just cut off the tip of my thumb with my mandolin slicer! I was slicing radishes for lunch and the kids were distracting me – bad news. Best of luck in your healing. I don’t do salads too often because my husband doesn’t find them “satisfying,” but I think this one might do the job!