Go Back

THAI CHOPPED SALAD

Print Recipe

Ingredients
  

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