Is it me, or is the ‘chopped salad’ the best meal prep idea of all time? Of course, I had to publish my recipe for Chopped Thai Salad with Chili Ginger Vinaigrette. It’s the perfect combination of crunchy, sweet, and mildly spicy. Aaaaand, it’s vegan, gluten free, and loaded with raw veggies!
Chopped Thai Salad with Chili Ginger Vinaigrette
This salad is great for make-ahead lunches or busy weeknight meals. It’s loaded with fresh, healthy produce and topped with a spicy-sweet vinaigrette, thanks to the chili pepper flakes, fresh ginger and agave nectar.
But, don’t worry about those whole chili pepper flakes getting stuck in your teeth, because they won’t!
Why? We’re using the NutriBullet…or any food processor to process those flakes for more even distribution. You can’t tell in my picture here, but this process makes the dressing a reddish-pink color…and it’s deeelish!
What’s really great about this chopped salad number is that it doesn’t rely on seasonal items to be successful.
I mean, no doubt, we LOVE our locally-grown produce, but during winter, these fresh ingredients are usually available at most grocery stores. For the win!
Here are the ingredients I used for this salad:
- 1 head Romaine Lettuce (finely chopped)
- 5-8 pieces Dino Kale (finely chopped)
- 1 cup Purple Cabbage (shredded)
- 1 cup Carrots (shredded)
- 1 cup Edamame
- 1/2 cup Peanuts (optional)
- 2-4 Green Onions (thinly sliced)
- 1/4 cup Cilantro (chopped)
And for the vinaigrette:
- 1/2 cup Olive Oil
- 1/4 cup Rice Vinegar
- 1/2 tsp fresh Ginger (grated)
- 1/2 tsp dried Chili Pepper Flakes
- 2 tsp Agave Nectar
- 2 tsp H20
- 1/2 tsp Salt
- Black Pepper to taste
And for the record, edamame might just be my #1 freezer staple, next to blueberries, of course.
If you really like veggie-packed, Asian salads, check out my crazy popular Asian Quinoa Slaw Salad with Sesame Ginger Vinaigrette. It’s another great way to gobble down a lot of fresh veggies and quinoa.
Yields 5 cups salad
Chopped Thai salad is packed with fresh produce and topped with a sweet and mildly-spicy vinaigrette. Make it ahead and eat for dinner or pack for lunch.
20 minTotal Time
Save RecipeIngredients
- 1 head Romaine Lettuce (finely chopped)
- 5-8 pieces Dino Kale (finely chopped)
- 1 cup Purple Cabbage (shredded)
- 1 cup Carrots (shredded)
- 1 cup Edamame
- 1/2 cup Peanuts (optional)
- 2-4 Green Onions (thinly sliced)
- 1/4 cup Cilantro (chopped)
- 1/2 cup Olive Oil
- 1/4 cup Rice Vinegar
- 1/2 tsp fresh Ginger (grated)
- 1/2 tsp dried Chili Pepper Flakes
- 2 tsp Agave Nectar
- 2 tsp H20
- 1/2 tsp Salt
- Black Pepper to taste
Instructions
- In a large salad bowl, combine ROMAINE, KALE, CABBAGE, CARROTS, EDAMAME, PEANUTS, GREEN ONIONS, and CILANTRO.
- In a food processor or NutriBullet, combine OLIVE OIL, RICE VINEGAR, GINGER, CHILI PEPPER FLAKES, AGAVE, H20, SALT, AND PEPPER; pulse until chili flakes have broken down and creamy consistency is reached; cover and refrigerate.
- When ready to serve, toss veggies and Chili Ginger Vinaigrette together until well-combined.
Traci Antonovich
About my recipes: Minimal meat & more plants!
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