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!
Make this salad any season of the year!
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
For the record, edamame might be my #1 freezer staple, next to blueberries, of course.
Kitchen tools I use to make this recipe:
- chef knife
- cutting board
- NutriBullet (to make dressing)
- large mixing bowl
- salad hands
Want more veggie-packed Asian recipes?
Check out my crazy popular Asian Quinoa Slaw Salad with Sesame Ginger Vinaigrette. It might be one of my most popular recipes to date!
Also, my Vegan Thai Coconut Vegetable Curry might be a close second to that Asian slaw.
It’s another great way to gobble down a lot of fresh veggies and quinoa.
Traci Antonovich
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
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Hansa says
06/07/2018 at 7:10 amTraci Antonovich says
06/07/2018 at 9:47 am