This Thai Chopped Salad with Peanut Sauce is a delightful medley of crisp vegetables, crunchy nuts, and a rich, creamy peanut sauce that ties it all together.
Perfect as a light lunch, a side dish, or even a satisfying dinner, this salad offers a delightful balance of textures and tastes that will leave your taste buds dancing with its colorful presentation and bold flavors!
Why You’ll Love This Recipe
- Bursting with flavor: The combination of fresh veggies, herbs, and the savory peanut sauce creates an explosion of flavors that is both satisfying and refreshing.
- Customizable: This salad is incredibly versatile—you can easily swap in your favorite vegetables or proteins, making it a great option for using up whatever you have on hand.
Helpful Tips
- Chop uniformly: For the best texture and presentation, chop all your vegetables into similar-sized pieces. This not only makes for a more appealing salad but also ensures that every bite is balanced with flavors and crunch.
- Make the peanut sauce ahead: If you’re short on time, consider making the peanut sauce in advance. It can be stored in the refrigerator for a few days, allowing the flavors to meld and intensify, making your salad preparation even quicker.
- Add a different protein: To change up this salad, consider adding grilled chicken, shrimp, or tofu.
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Thai Chopped Salad with Peanut Sauce
Ingredients
For the salad:
- 1 cup (89 g) red cabbage shredded
- 1 cup (70 g) green cabbage shredded
- 1/2 cup (64 g) carrots grated or julienned
- 1/2 bell pepper red, yellow, or orange, diced
- 1/2 cup (74 g) edamame shelled
- 1/4 cup (4 g) fresh cilantro chopped
- 1 cup (140 g) shredded chicken if desired (leave out for a side salad)
For the peanut sauce:
- 1/4 cup (65 g) creamy peanut butter
- 1 tablespoon (15 ml) mirin
- 1/2 tablespoon (7 ml) rice vinegar
- 1 teaspoon (5 ml) chili crunch optional
- Water to thin the sauce, as needed
Instructions
- In a large mixing bowl, combine the cabbage, carrots, bell pepper, edamame and cilantro. Toss to combine.
- In a small food processor or mini chopper, combine the peanut butter, mirin, rice vinegar, and chili crunch (if using). Pulse to combine. If the sauce is too thick, gradually add water, a little at a time, until you reach your desired consistency. The sauce should be creamy and pourable.
- Drizzle the peanut sauce over the chopped salad. Start with a small amount and add more to taste, tossing the salad gently to ensure all the ingredients are well coated with the sauce.
- Enjoy immediately, or refrigerate for up to an hour before serving to allow the flavors to meld.
Notes
- For the best texture and presentation, chop all your vegetables into similar-sized pieces. This not only makes for a more appealing salad but also ensures that every bite is balanced with flavors and crunch.
- If you’re short on time, consider making the peanut sauce in advance. It can be stored in the refrigerator for a few days, allowing the flavors to meld and intensify, making your salad preparation even quicker.
- To change up this salad, consider adding grilled chicken, shrimp, or tofu.
Nutrition
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
