The most colorful and delicious Chopped Thai Salad that's packed with flavor!
Prep Time15mins
Cook Time0mins
Total Time15mins
Course: Main Course, Salad
Cuisine: Asian
Keyword: Chopped Thai Salad, easy Chopped Thai Salad, how to make a Chopped Thai Salad, Chopped Thai Salad recipe, the best Chopped Thai Salad, Chopped Thai Salad dressing, Chopped Thai Salad vinaigrette
Servings: 4people
Author: Gaby
Ingredients
For the Vinaigrette
1/3cupolive oil
4clovesgarlicpeeled
4tablespoonslow sodium soy sauce
2tablespoonswater
2tablespoonsrice wine vinegar
1tablespoonshoney
1tablespoonchili garlic sauce
1tablespoonsesame oil
1tablespoongrated ginger
1limezested and juice
For the Salad
8ouncesfrozen shelled edamame
5-6cupsbaby kaleshredded
3large carrotsshredded
2bell peppers1 red, 1 yellow, thinly sliced
1cupcilantro leaves
1cupsliced green onions
3/4cupcashewsroughly chopped
1avocadodiced
1mangodiced
Instructions
Whisk the dressing ingredients together in a small bowl and set aside.
Cook the edamame according to the package directions. Drain and allow it to cool. Meanwhile, combine the kale, carrots, peppers, cilantro leaves, and green onions.
Add the cooked edamame, cashews, avocado and mango to the bowl with all the ingredients. Add the dressing and toss to combine. Serve immediately.