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To make a great Chopped Thai Salad, you need these fresh ingredients: - 2 cups green cabbage, finely shredded - 1 cup red cabbage, finely shredded - 1 cup carrots, grated - 1 red bell pepper, diced - 1 cucumber, diced - 1 cup snap peas, trimmed and halved - 1/4 cup fresh cilantro, chopped - 1/4 cup green onions, chopped - 1/4 cup roasted peanuts, crushed for garnish These colorful veggies make the salad look appetizing and taste fresh. The mix of colors and textures keeps each bite exciting. For the creamy peanut dressing, gather these ingredients: - 1/3 cup creamy peanut butter - 2 tablespoons soy sauce (or tamari for gluten-free) - 2 tablespoons honey or maple syrup - 1 tablespoon sesame oil - 1 tablespoon rice vinegar - 1 garlic clove, minced - 1 tablespoon water (to thin dressing) - Salt and pepper to taste This dressing adds rich flavor and ties the salad together. The balance of salty, sweet, and savory makes it a hit. You can add these garnishes for extra flair: - More crushed roasted peanuts - Additional cilantro leaves Garnishes not only enhance the look but also add texture. Feel free to play around with them to make your salad unique. To see the full preparation of this delicious salad, check out the Full Recipe. Start by gathering all your fresh veggies. In a large bowl, mix together: - 2 cups green cabbage, finely shredded - 1 cup red cabbage, finely shredded - 1 cup carrots, grated - 1 red bell pepper, diced - 1 cucumber, diced - 1 cup snap peas, trimmed and halved - 1/4 cup fresh cilantro, chopped - 1/4 cup green onions, chopped Toss these ingredients gently. Make sure they are well combined. This colorful mix brings crunch and flavor to your salad. Next, let’s whip up the peanut dressing. Grab a small bowl and whisk together: - 1/3 cup creamy peanut butter - 2 tablespoons soy sauce (or tamari for gluten-free) - 2 tablespoons honey or maple syrup - 1 tablespoon sesame oil - 1 tablespoon rice vinegar - 1 garlic clove, minced Add water slowly until the dressing is smooth. You might need to adjust the water for your desired thickness. Lastly, season with salt and pepper to taste. This dressing is rich and adds a nice creaminess to the salad. Now, it’s time to bring everything together. Drizzle the peanut dressing over your salad base. Toss gently to coat all the veggies. You want every bite to have that tasty dressing. Once mixed, transfer the salad to a serving platter or individual bowls. For a crunchy touch, sprinkle 1/4 cup crushed roasted peanuts on top. If you like, add a few more cilantro leaves for a pop of color. For the full recipe, check out the details above. Enjoy your fresh, vibrant Chopped Thai Salad! When making Chopped Thai Salad, fresh veggies make all the difference. Start with crisp green and red cabbage. Look for heads that feel heavy and firm. The leaves should be bright and free of brown spots. Choose carrots that are vibrant and smooth. For bell peppers, pick ones that are shiny and firm. Snap peas should be bright green and snap easily when bent. Fresh herbs like cilantro add flavor, so select bunches that smell strong and look lively. The peanut dressing should be creamy but not too thick. If it feels too heavy, add a little water. Whisk in small amounts at a time until you achieve the right texture. You want it to coat the salad without drowning it. If you love a strong peanut flavor, you can also add more peanut butter. Just remember to adjust the water to keep it smooth. Taste the dressing before pouring it on the salad. This way, you can tweak it to your liking. If you have salad left over, store it properly to keep it fresh. Place the salad in an airtight container. Avoid adding the dressing until you are ready to eat. This keeps the veggies crisp and prevents sogginess. The salad will stay fresh in the fridge for about two days. For the dressing, store it in a separate container. It can last up to a week in the fridge. Just give it a good stir before using it again. For the full recipe, check out the complete instructions above! {{image_2}} You can boost your salad with protein. Grilled chicken or shrimp works well. Tofu is a great choice for a plant-based option. Simply slice your protein and add it on top. This adds flavor and makes the salad more filling. If you want a vegetarian salad, skip the meat but keep the nutrients. You can add chickpeas or edamame for protein. These add texture and flavor. For a vegan dressing, use maple syrup instead of honey. This still gives you that sweet touch without any animal products. While peanut dressing is delicious, you can try other flavors too. A sesame dressing brings a nutty taste. A lime vinaigrette adds a tangy kick. You can also use tahini for a creamy texture. Just mix it with some lemon juice and water to thin it out. Each dressing gives a new twist to your salad. For the complete recipe, check out the Full Recipe. To keep your Chopped Thai Salad fresh, store it in a sealed container. This helps prevent moisture loss. Make sure to keep the salad and dressing separate until you serve it. This keeps the veggies crisp and the dressing tasty. Place the salad in the fridge right after making it. It can stay fresh for up to three days. If you want to freeze the salad, it’s best to freeze only the veggies. Avoid freezing the dressing, as it can change texture. Chop your vegetables and place them in a freezer-safe bag. Remove as much air as you can. They will stay fresh for about two months. Just thaw them in the fridge overnight before using. The shelf life of each ingredient varies. Cabbage can last a week in the fridge. Carrots stay fresh for about two weeks. Red bell peppers last around five days. Snap peas are best used within three days. After you mix the salad, use it within three days for the best taste and texture. For the full recipe, check out the details above. Yes, you can prepare the salad ahead of time. Just chop the veggies and store them in the fridge. Keep the peanut dressing separate until you are ready to serve. This keeps the salad fresh and crunchy. If you mix it too early, the veggies may get soggy. I recommend eating it within a day for the best taste. If you cannot use peanut butter, try almond butter or sunflower seed butter. These options give a similar creamy texture. You can also use tahini for a nut-free choice. Each substitute may change the flavor slightly, but they still taste great. Adjust the sweetness and salt to match your taste. To keep the salad fresh, store it in an airtight container. Place a damp paper towel inside to absorb excess moisture. This helps keep the veggies crisp. If you have leftover dressing, store it separately. Use it within a week for the best flavor. For the full recipe, check out the Chopped Thai Salad with Peanut Dressing! In this blog post, I shared how to make a fresh salad with a tasty peanut dressing. We talked about choosing the right ingredients, how to prepare them, and helpful tips. You can also add protein or make it vegan. Storing leftovers is easy with the right practices. Remember, this salad is flexible and fun, so feel free to get creative! Enjoy making your unique version and delight in every bite. Eating fresh can be simple and enjoyable.

Chopped Thai Salad with Peanut Dressing

Discover the refreshing flavors of Chopped Thai Salad with Peanut Dressing! This vibrant salad combines crunchy veggies like cabbage, carrots, and bell peppers, all tossed in a creamy peanut dressing that’s both simple and delicious. Perfect for a light meal or a side dish at your next gathering, this recipe is ready in just 15 minutes. Click through for the full recipe and enjoy a burst of fresh flavors today!
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Ingredients
  

2 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 cup carrots, grated

1 red bell pepper, diced

1 cucumber, diced

1 cup snap peas, trimmed and halved

1/4 cup fresh cilantro, chopped

1/4 cup green onions, chopped

1/4 cup roasted peanuts, crushed for garnish

For the Peanut Dressing:

1/3 cup creamy peanut butter

2 tablespoons soy sauce (or tamari for gluten-free)

2 tablespoons honey or maple syrup

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 garlic clove, minced

1 tablespoon water (to thin dressing)

Salt and pepper to taste

Instructions
 

In a large mixing bowl, combine the green cabbage, red cabbage, grated carrots, diced red bell pepper, diced cucumber, snap peas, chopped cilantro, and green onions. Toss gently to mix well.

    In a separate small bowl, whisk together the peanut butter, soy sauce, honey, sesame oil, rice vinegar, and minced garlic. Add water gradually until the dressing reaches your desired consistency (you may need to adjust with more or less water).

      Season the dressing with salt and pepper to taste.

        Drizzle the peanut dressing over the chopped salad and toss to combine, ensuring all ingredients are well coated with the dressing.

          Transfer the salad to a serving platter or individual bowls.

            Sprinkle the crushed roasted peanuts on top for an added crunch and garnish with a few additional cilantro leaves if desired.

              Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 4