Thai Chopped Salad with the Best Peanut Dressing

Fresh and crunchy with a dangerously addicting dressing, this Thai chopped salad with the best peanut dressing is everything you could want and beyond in a salad.

Thai Chopped Salad with the Best Peanut Dressing

I think we need a salad revolution. Enough with that boring spring mix with cherry tomato and red onion. That’s great for a side salad and has its time and place, sure. But there are so many opportunities for incredible, rich, and flavorful salads that we all should be trying! They get a bad reputation for not being filling enough or interesting enough, but all you need is this Thai chopped salad with the best peanut dressing in your life to change your mind. I promise.

It’s truly everything you could want in a salad (or just a meal). Not only is it just pretty to look at, but it’s also fresh, crunchy, salty (thanks to a handful of peanuts or cashews), and has the most crave-able peanut dressing that’s equally nutty and tart and just so, so good! I can’t get enough of it, and the best part is that, if you store the veggies separate from the nuts and dressing, it lasts for, like, EVER. Seriously. I’ve gotten a good 7 to 10 days out of this salad! If that’s not a win, I don’t know what is!

What kind of cabbage do you use in Thai chopped salad?

I use green cabbage that’s already been cut into angel hair pieces (it comes in a bag in the produce section at the store). You could also use a head of green cabbage or use Napa cabbage and finely chop it yourself!

What if you have a peanut allergy?

For the salad itself, you can use roasted, salted cashews (or even sliced almonds) instead of peanuts. And for the dressing, I’d just recommend using another type of nut butter that’s mild but nutty, like cashew or almond butter.

Can you make Thai chopped salad into a meal?

You can! It’s fairly filling on its own, and the peanut butter and peanuts do add a bit of protein, but to get a more solid serving of protein, simply add some chicken, shrimp, tofu, or even a hard boiled egg.

Thai Chopped Salad with the best Peanut Dressing

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• Author: Melissa Griffiths - Bless this Mess
• Prep Time: 15 min
• Total Time: 15 min
• Yield: Serves 6 as a side 1x

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Description

Fresh and crunchy with an addicting dressing, this Thai chopped salad with the best peanut dressing is everything you could want and beyond in a salad.

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Ingredients

For the salad:

• 1 package angel hair chopped cabbage (about 4 cups)
• 5 green onions, finely chopped
• 1 large red bell pepper, finely chopped
• 1 large yellow bell pepper, finely chopped
• 2–3 carrots, peeled and grated
• 1 cup dry roasted salted peanuts or cashews
• Chopped cilantro or cucumber, optional

For the dressing:

• 1/4 cup creamy peanut butter
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons fresh lime juice, from one lime
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce (use gluten-free if needed)
• 1 tablespoon honey
• 2 garlic cloves
• 1-inch square piece fresh ginger
• 1 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes, optional if you like a little heat

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Instructions

1. Add all of the ingredients for the salad to a bowl, and toss to combine.
2. To make the dressing, toss everything in the blender (peanut butter through crushed red pepper), and blend until smooth. If it is really thick, you can add a little water to get the consistency that you like. This recipe also doubles well.
3. Serve the salad with the dressing on the side so that you can add as much or as little as you like.
4. To make this a meal, you can add something like grilled chicken, shrimp, or tofu.
5. Store dressing and mixed salad separately in an airtight container in the fridge.

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Notes

• I loved the super finely chopped cabbage in a bag. I don’t get the one with added things like carrots or red cabbage, just the “angel hair” that’s super chopped. You can also buy cabbage or Napa cabbage and finely chop it yourself.
• I LOVE to make this salad with everything BUT the nuts and keep it in the fridge (and keep the dressing separate). It lasts for SO long in the fridge, like 7 to 10 days. It’s a great thing to have on hand and fill in meals or make a lunch out of.
• The dressing is fabulous. It’s even great to dip veggies in.

• Category: side
• Method: no-bake
• Cuisine: American

Nutrition Information: YIELD: 6 SERVING SIZE: 1/2 cup

Amount Per Serving: Calories: 480.9 Fat: 21.1g Cholesterol: 0mg Sodium: 795.9mg Carbohydrates: 75.1g Sugars: 56.3g Protein: 8.6g Vitamin A: 404.8µg Vitamin C: 119.1mg

Keywords: salad, thai salad, chopped salad

Other salad recipes you may enjoy:

• Classic Tuna Pasta Salad
• Instant Pot Egg Salad (no boiled eggs to peel!)
• Classic Potato Salad Recipe
• Spinach Bacon Pasta Salad
• 6 Simple Salad in a Jar Recipes
• Deli-Style Broccoli Salad
• Easy Apple Spinach Salad with an Apple Vinaigrette
• Midwestern Creamy Cucumber and Vinegar Salad
• Very Veggie Asian Pasta Salad
• Classic Macaroni Salad Recipe
• Creamy Taco Pasta Salad

I know you’re going to love this Thai salad recipe as much as my family and I do! It’s the perfect fresh meal that still delivers on flavor and fun!