Crunchy Thai-Inspired Chopped Salad

Crunchy Thai-Inspired Chopped Salad: Your New Go-To for Fresh, Flavorful Meals

Get ready to fall in love with this Crunchy Thai-Inspired Chopped Salad! Bursting with vibrant veggies, a creamy cashew-sesame-lime dressing, and a delightful mix of textures, this salad is perfect for spring and summer lunches, dinner sides, or weekend BBQs. It’s a make-ahead dream that’s endlessly customizable—add your favorite veggies or top with a protein to make it a complete meal. Whether you’re meal-prepping or hosting, this salad brings bold Thai-inspired flavors that are as healthy as they are delicious. Let’s dive into this fresh, flavor-packed recipe!

Why You’ll Love This Thai-Inspired Chopped Salad

• Vibrant and Fresh: Packed with colorful veggies like cabbage, broccoli slaw, and snap peas, it’s a feast for your eyes and taste buds.

• Creamy, Zesty Dressing: The cashew (or peanut) butter dressing with lime, ginger, and sesame oil is a flavor bomb that ties it all together.

• Make-Ahead Magic: Prep it in advance, and the flavors only get better as it chills in the fridge.

• Customizable: Swap in your favorite veggies or protein to make it your own—perfect for any occasion!

Ingredients (Serves 4-6)

For the Salad:

• 2 cups tri-color coleslaw mix (or make your own with chopped green cabbage, red/purple cabbage, and carrots)

• 2 cups broccoli slaw

• 1 red bell pepper, thinly sliced

• 1/3 cup sugar snap peas, trimmed and chopped

• 2-4 green onions, chopped

• 1/3 cup chopped cilantro (or substitute with fresh mint or parsley if preferred)

For the Dressing:

• 1/4 cup cashew butter (or your favorite nut/seed butter, like peanut or almond butter)

• 2 tbsp coconut aminos (or gluten-free tamari/soy sauce if not gluten-free)

• Juice of 1 lime (about 2 tbsp)

• 1 tsp coconut vinegar (or rice vinegar)

• 1 tsp toasted sesame oil

• 1/2 tsp grated fresh ginger

• 1 clove garlic, grated or minced

• 1/4–1/2 tsp red pepper chili flakes (omit if sensitive to spice)

• Pinch of salt, to taste

For Garnish:

• Toasted sesame seeds

• Roasted cashews (or peanuts)

• Extra fresh herbs (cilantro, mint, or parsley)

• A squeeze of fresh lime juice

Instructions

1. Prep the Salad: In a large mixing bowl, combine the tri-color coleslaw mix, broccoli slaw, sliced red bell pepper, chopped sugar snap peas, green onions, and cilantro (or your herb of choice). Toss lightly to mix the veggies.

2. Make the Dressing: In a small bowl or jar, whisk together the cashew butter, coconut aminos, lime juice, coconut vinegar, toasted sesame oil, grated ginger, minced garlic, chili flakes (if using), and a pinch of salt. Mix until smooth and creamy. If the dressing is too thick, add a splash of water to reach your desired consistency.

3. Dress the Salad: Pour half the dressing over the salad and toss well to coat. Add more dressing as needed, depending on how saucy you like it. Save any extra dressing for serving or later use.

4. Chill for Maximum Flavor: Cover the bowl and refrigerate the salad for at least 20 minutes to let the flavors meld. This step makes all the difference!

5. Garnish and Serve: When ready to serve, sprinkle the salad with toasted sesame seeds, roasted cashews, extra fresh herbs, and a squeeze of lime juice for a zesty finish. Enjoy as is for a refreshing side, or top with crispy tofu, grilled chicken, shrimp, or your favorite protein for a complete meal.

Tips for Success

• Veggie Swaps: Feel free to mix and match veggies—try shredded carrots, cucumber, or edamame for extra crunch. This salad is super forgiving!

• Dressing Tweaks: If you prefer a sweeter dressing, add a touch of honey or maple syrup. For extra heat, increase the chili flakes or add a dash of sriracha.

• Protein Boost: Crispy tofu, grilled shrimp, or shredded rotisserie chicken make great additions to turn this into a hearty main dish.

• Meal Prep Tip: Store the salad and dressing separately in the fridge to keep the veggies crisp. Toss together just before serving.

Why This Salad Is a Game-Changer

This Thai-inspired chopped salad is all about texture and flavor. The crunchy cabbage, broccoli slaw, and snap peas pair perfectly with the creamy, tangy dressing, while the sesame seeds and roasted cashews add a nutty crunch that’s downright addictive. The lime and ginger bring a refreshing zing, and the optional chili flakes give just the right amount of kick. It’s the kind of dish that feels light yet satisfying, making it ideal for warm-weather meals or a healthy addition to any spread. Whether you’re prepping lunches for the week, serving a crowd at a BBQ, or just craving something fresh and flavorful, this salad has you covered. So grab those veggies, whip up that dreamy dressing, and get ready to enjoy a bowl of pure deliciousness! Have a favorite veggie or topping you’d add to this salad? Share it in the comments section on Pinterest—I’d love to hear your spin! Also don't forget to check out our Ultimate Plant-Based Cookbook below. Happy chopping!