A colorful chopped salad inspired by fresh ingredients and bold Thai flavors
As much as I love salads, they can become tiresome after a while. I love my greens, so I try to shake things up now and then by introducing new flavors into my salad routine. Chopped salad has become a borderline obsession with me lately, so when a friend described their favorite chopped Thai salad, I was instantly inspired.
This recipe combines a rainbow of colorful, nibble-sized veggies with a pop of tart fruit, sour pickles, and aromatic cilantro. For the dressing, I chose a simple vinaigrette inspired by Thai peanut sauce. The result is a super-satisfying sweet and savory flavor explosion. I topped my salad with marinated tofu, but it would really well with pretty much any cooked protein. Grilled chicken or shrimp would be wonderful.
Feel free to play with the texture of the dressing a bit as it is a little thicker than you might be used to. You can thin it out by adding a little extra water, lime juice, or vinegar. Crunchy peanuts add a little extra texture to this chopped salad. I would love to try using crispy noodles or fried onions instead.
Have you fallen in love with chopped salads too? If so, I’d love to hear about your favorite recipes! Maybe leave me a link in the comments below?
Ingredients
- For Salad
- 4 ounces lemongrass tofu (recipe here)
- 1 cup shredded iceberg or romaine lettuce
- 1 cup chopped green leaf lettuce
- 1/4 cup shredded carrots
- 1/4 cup shredded purple cabbage
- 1/4 cup bean sprouts
- 1/4 cup fresh diced pineapple
- 1/4 cup rice vinegar quick pickles (recipe here)
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped roasted peanuts
- For Dressing (adapted from LauraFuentes.com)
- 1/3 cup creamy peanut butter
- 2 tablespoons maple syrup or honey
- 2 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce or gluten-free tamari
- 1 teaspoon garlic powder
- 2 teaspoons ginger powder
- 1 teaspoon sriracha sauce
- 1/4 teaspoon fish sauce, optional (omit for vegan)
- 2-4 tablespoons hot water, as needed
Instructions
- Prepare veggies and toss together in bowls. Top with tofu, pineapple, cilantro, and peanuts.
- Combine dressing ingredients in small bowl and whisk together. Add hot water slowly until the dressing reaches a texture you like.
- Drizzle dressing over salad just before serving. You will have much more dressing than you probably need, so just add it to taste!
Craving some more leafy goodness? Me too. Check out my recipes for Raspberry Spinach Salad, Sweet & Savory Kale Salad, and Autumn Panzanella.
