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Thai Chopped Salad

This delicious and diverse salad will keep for several days in the refrigerator. It is bright, fresh and a well-rounded plateful of nutrients.

Serves 4-6

The Vinaigrette:

¼ Cup olive oil

1 Tablespoon of tahini

1 Tablespoon chili garlic sauce (in Asian section) This is great for adding a kick of spice to many sauces, soups, or dressings. 

¼ Cup water

2 Tablespoons honey or maple syrup

1 Tablespoon grated fresh ginger

2 Tablespoon rice wine vinegar

1 Tablespoon sesame oil

4 Tablespoon soy coconut aminos 

1 lime zested and juiced

Chopped Fresh mint (4-5 leaves), cilantro (a handful) and basil (a handful)

Whisk all ingredients together and set aside

For the salad:

3 Cups of shredded and chopped kale (I like to use lacinato and curly kale)

1 Cup shredded Napa cabbage

1 Cup fresh or frozen peas (cooked*)

2 large carrots shredded

1/3 Cup chopped scallions 

1 red and 1 yellow pepper thinly sliced

1 diced avocado

1 diced mango 

1/2 Cup chopped cashews (optional)(roasted pumpkin seeds, sunflower seeds would be delicious also)

*Blanch peas (3-4 minutes in boiling salted water and drain) Set aside

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