Chopped Thai Salad Recipe

Chopped Thai Salad Recipe

How To Make Chopped Thai Salad

This Thai salad has all the goodness of fresh cucumbers, cabbage, carrots, cilantro, and edamame in a creamy and spicy peanut dressing.

Preparation: 15 minutes
Cooking: 1 minute
Total: 16 minutes



  • 3cupscabbagefinely shredded
  • 1cupcucumberschopped
  • 1cupedamameshelled
  • 1cupcarrotsshredded or julienned
  • 1cupbell pepperschopped
  • ½cuproasted peanutschopped
  • 2tbspcilantrochopped
  • cupcreamy peanut butter
  • 1tbspsoy sauce
  • 1tbsphoney
  • 1tbsplime juice
  • 2tspsesame oil
  • 1tspchili garlic sauce
  • 3tbspwarm water


  1. Place the cabbage in a large bowl. Arrange the cucumbers, edamame, carrots, bell peppers and peanuts on top. Sprinkle with cilantro.

  2. Whisk together the peanut butter, soy sauce, honey, lime juice, sesame oil, chili garlic sauce and warm water until smooth.

  3. Drizzle the peanut dressing over the vegetables, then serve immediately.


  • Calories: 698.46kcal
  • Fat: 47.97g
  • Saturated Fat: 7.49g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 21.90g
  • Polyunsaturated Fat: 13.13g
  • Carbohydrates: 50.70g
  • Fiber: 15.13g
  • Sugar: 27.66g
  • Protein: 29.19g
  • Sodium: 529.16mg
  • Calcium: 185.33mg
  • Potassium: 1497.52mg
  • Iron: 5.15mg
  • Vitamin A: 639.11µg
  • Vitamin C: 157.84mg
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