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Thai Chopped Salad

Chopped Thai Salad

This chopped Thai salad is a variety of colorful fresh veggies, all topped off with a homemade peanut dressing.
Course Salad
Cuisine Thai
Keyword chopped thai salad, thai salad
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings 2
Calories 419kcal
Author Sara Welch


  • 3 cups finely shredded cabbage I used purple cabbage but green cabbage will also work
  • 1 cup chopped cucumbers
  • 1 cup shelled edamame
  • 1 cup shredded or julienned carrots
  • 1 cup chopped bell peppers red, yellow or both
  • 1/2 cup chopped roasted peanuts
  • 2 tablespoons chopped cilantro

For the peanut dressing:

  • 1/3 cup creamy peanut butter
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 tablespoon lime juice
  • 2 teaspoons sesame oil
  • 1 teaspoon chili garlic sauce
  • 3 tablespoons warm water


  • Place the cabbage in a large bowl. Arrange the cucumbers, edamame, carrots, bell peppers and peanuts on top. Sprinkle with cilantro.
  • For the dressing: Whisk together the peanut butter, soy sauce, honey, lime juice, sesame oil, chili garlic sauce and warm water until smooth.
  • Drizzle the peanut dressing over the vegetables, then serve immediately.


Calories: 419kcal | Carbohydrates: 34g | Protein: 21g | Fat: 19g | Saturated Fat: 5g | Sodium: 448mg | Potassium: 904mg | Fiber: 9g | Sugar: 19g | Vitamin A: 150IU | Vitamin C: 47.5mg | Calcium: 119mg | Iron: 3.4mg