Chopped Thai Salad with Sesame Garlic Dressing is a colorful, refreshing dish packed with crunchy vegetables, fresh herbs, and a bold, tangy dressing. It captures the essence of Thai cuisine with sweet, savory, and spicy notes—all in one satisfying bowl. This salad is perfect for light lunches, summer dinners, or vibrant party sides.

Why You’ll Love This Recipe

Bursting with vibrant colors and textures
The sesame garlic dressing is flavorful, balanced, and addictive
Packed with nutrients from fresh veggies, herbs, and protein
Easy to make ahead for meal prep or gatherings
Customizable with your choice of added proteins or crunch

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the salad:

Edamame, shelled and cooked
Carrots, julienned or shredded
Red and yellow bell peppers, thinly sliced
Green onions, chopped
Cilantro leaves
Baby kale or cabbage, finely shredded
Cashews, chopped (or Thai lime-chili cashews if available)

For the sesame garlic dressing:

Canola or vegetable oil
Garlic cloves
Low-sodium soy sauce
Water
White vinegar
Honey
Sesame oil
Lemongrass paste or fresh ginger
Fresh lime juice

directions

In a blender or food processor, combine all dressing ingredients and blend until smooth. Taste and adjust for sweetness, salt, or acidity as needed.
Bring a small pot of water to a boil. Add shelled edamame and cook for 3–5 minutes. Drain and let cool.
Chop the kale, carrots, peppers, green onions, and cilantro into bite-size pieces or thin strips.
Pulse cooked edamame and cashews separately in a food processor until roughly chopped, or chop by hand.
Combine all salad ingredients in a large mixing bowl.
Drizzle the sesame garlic dressing over the salad and toss gently to coat. Serve immediately.

Servings and timing

Servings: 6
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes

Variations

Add grilled chicken, shrimp, or tofu for more protein
Substitute kale with napa cabbage, romaine, or spinach
Use roasted peanuts instead of cashews for a different flavor
Add chili flakes or sriracha for extra heat
Mix in cooked rice noodles for a noodle salad twist

storage/reheating

Store the salad and dressing separately in the fridge for up to 3 days
Best served cold or at room temperature—no reheating needed
Avoid dressing the entire salad if making ahead to maintain crispness

FAQs

Can I make this salad ahead of time?

Yes, prep the vegetables and dressing in advance and combine just before serving to keep everything fresh and crunchy.

Is the dressing spicy?

The base dressing is not spicy, but you can add sriracha or chili flakes to adjust the heat level.

Can I make this salad vegan?

Yes, substitute honey in the dressing with maple syrup or agave nectar.

What’s a good substitute for lemongrass paste?

Fresh grated ginger or a splash of lime juice works well as an alternative.

Can I use other vegetables?

Absolutely. Cabbage, cucumbers, snap peas, or shredded Brussels sprouts work beautifully.

Are cashews necessary?

No, you can replace them with peanuts, almonds, sunflower seeds, or omit entirely for a nut-free version.

Can I use store-bought dressing?

Homemade dressing is more flavorful, but a sesame or Thai-style dressing can be used in a pinch.

How long does the dressing last?

Stored in a sealed container in the refrigerator, it will last up to a week.

Is this salad gluten-free?

Yes, as long as you use gluten-free soy sauce or tamari.

What proteins go well with this salad?

Grilled chicken, baked tofu, sautéed shrimp, or even tempeh all complement the flavors well.

Conclusion

Chopped Thai Salad with Sesame Garlic Dressing is a vibrant, nutrient-dense dish that’s as delicious as it is versatile. With its fresh ingredients and bold dressing, it’s a guaranteed crowd-pleaser that fits any occasion—from weekday lunches to weekend get-togethers. Make it once, and it’ll quickly become a staple in your kitchen.