Fast, fresh, and incredibly delicious, this chopped Thai salad with honey garlic dressing is easily one of my favorite salads in the history of ever!

Chopped Thai Vegetable Salad


I usually kind of roll my eyes when people ask if it is the weekend yet. I mean, have you looked at the calendar? If it’s only Wednesday, it’s only Wednesday. But this week, I’m all: IS IT THE WEEKEND YET? Every day this week.

Here’s to hoping the weekend is all I’ve dreamed it to be.

Actually, all I really care about is finally getting my Jeni’s ice cream tasting in, because I’ve been exercising some serious self-control at letting those pints of ice cream languish in my freezer with nary a bite.

Ok, I may have had one or five little nibbles of the sweet corn + raspberry ice cream. Heaven help me. Amazing.

If you have no idea what I’m talking about, it’s ok. Just an obsession and Instastory dedicated to Jeni’s ice cream, which I finally ordered online and have decided I should probably fall in love with.

Chopped Thai Vegetable Salad

Third item of business…if you are only here for the food, boy are you in for a good one today.

I know salad will never match up to the allure of, say, chocolate chip cookie dough ice cream sandwiches, but when salad is as good as this chopped Thai salad with honey garlic dressing…well, it deserves a special spot in history.

Food blogging history.

Personally, I’m totally down with salad for dinner, as long as it is so satisfyingly delicious, it leaves residents of the dinner table crying (and not because they feel like gagging on red bell peppers, mr. 9-year old, I’m looking at you).

Chopped Thai Vegetable Salad

This salad is easily one of my favorite salads ever. Ever, ever.

Can one overdose on vegetables and greens and all things honey garlic dressing goodness?

Because I may be at serious risk of doing exactly that every time I serve this salad.

It is ridiculously addicting. All those chopped vegetables and crunchy cashews and intensely flavorful dressing – I just cannot be stopped.

There’s something about chopping everything up into bits that makes a salad ultimately appealing, if you ask me.

I’m not talking about going crazy and spending half your awake hours mincing everything into unidentifiable bits, but rather, chopping all the fresh ingredients into relatively the same size.

I love it.

Chopped salads for life.

Chopped Thai Vegetable Salad

It probably goes without saying (you know me, I’ll say it anyway), but this salad is other-worldly served with something simple like this Grilled Island Chicken or my all-time favorite, crazy delicious Chipotle Chicken Skewers.

We had it last week with this Grilled Honey and Ginger Flank Steak, and the whole combo was superb (these flaky buttermilk biscuits clearly didn’t hurt matters any).

Of course, like any good salad, this chopped Thai number can stand on its own quite well, too.

I’ve been making a smaller one-person version (ok, fine, three-person, but I eat it like it’s meant for one-person) for lunch, and I may never stop.

All the salad and vegetable components can be chopped and prepped days ahead of time. Same with the dreamy honey garlic dressing. A little drizzly drizzle, and lunch is served.

Chopped Thai Vegetable Salad

Who knew salad could make me wax poetic so close to the weekend?

One taste of this chopped Thai salad, and I think you’ll understand what my problem is. You’ll most likely be very willing to take it on as your problem, as well.

Love ya.

Happy weekend.

Happy chopped Thai salad with honey garlic dressing weekend.

Happy reward yourself with cookies and ice cream for eating a family-size portion of salad weekend.

It’s going to be a good weekend.

One Year Ago: Lemon Blueberry Cake with Whipped Lemon Cream Frosting
Two Years Ago: Zucchini Pizza Crust {Low-Carb and Totally Amazing}
Three Years Ago: Slow Cooker Beef and Barley Soup

8 votes


Chopped Thai Salad with Honey Garlic Dressing



Yield 6-8 servings

Edamame is often available in the frozen vegetable section. Trader Joe's sells already shelled, fully cooked, frozen edamame, but I've also seen it in a couple local grocery stores' freezer section. If you can only find edamame still shelled, defrost and pop the edamame out of the shells. Most frozen edamame I've seen is already steamed/fully cooked. If it's not, steam it for 4-5 minutes, cool, and then use in the recipe.

If you can't find edamame at all, try subbing chickpeas (well-drained) or fresh or thawed (and patted dry) green peas. If using either of these, make sure not to process too much or you'll end up with paste instead of the delightful minced texture you're after.



  • 1/4 cup canola, vegetable, avocado or other neutral-flavored oil
  • 2 cloves garlic, peeled
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons water
  • 2 tablespoons unseasoned rice vinegar
  • 1 heaping tablespoon honey
  • 1 teaspoon sesame oil
  • 1 tablespoon freshly grated ginger (or ginger paste)
  • 1/2 to 1 tablespoon fresh lime juice 


  • 4 cups chopped kale or baby kale (about 4 ounces)
  • 4 cups chopped romaine lettuce (about 4-5 ounces)
  • 3 large carrots, peeled and small diced
  • 1 red bell pepper, seeded and small diced
  • 1 yellow bell pepper, seeded and small diced
  • 1/2 cup chopped cilantro
  • 1 to 2 green onions, white and green parts chopped
  • 3/4 cup roasted cashews 
  • 1 to 2 cups frozen, shelled edamame (fully cooked), thawed and patted dry (see note above)


  1. Combine all the dressing ingredients together in a blender and process until smooth. Season to taste with salt and pepper, if needed. 
  2. In a serving or salad bowl, add the chopped kale, romaine, carrots, bell peppers, cilantro and green onions. 
  3. In a food processor (or blender...or by hand with an old-fashioned knife and cutting board), add the edamame and pulse until minced but still a little chunky in texture. Scrape the edamame into the salad bowl.
  4. Add the cashews to the food processor (or blender...or again, with a knife and cutting board) and pulse until coarsely chopped to desired texture. Add the cashews to the salad bowl. 
  5. Give the salad ingredients a light toss. 
  6. Pour about half of the dressing over the salad, and toss to combine. Add additional dressing to taste, and serve immediately. To preserve crisp leftovers, add the dressing only to individual servings instead of the whole batch so leftover salad doesn't get soggy.

Recipe Source: adapted from Pinch of Yum (reduced oil in dressing, changed up soy sauce and sesame oil amount, altered type of vinegar, messed with the salad ingredients)

29 Responses to Chopped Thai Salad with Honey Garlic Dressing

  1. Erin says:

    Would peanut oil be an okay substitution for the sesame oil? It’s the only ingredient I’m missing… Thanks! 🙂

  2. Natalie says:

    So delicious! Thank you! Doubled it for a family gathering with hopes that I’d be making a bit too much! I was so glad there was a little left so I could eat it for lunch! Everyone loved it. Great crunch and flavors.

  3. Ann says:

    I made this for dinner tonight, and loved it! Thanks!

  4. Karen says:

    Delicious! I love when my creations look exactly like the picture of yours 🙂 My husband ate his wrapped in a tortilla as another option with this delicious salad!

  5. Mia says:

    I am dying to make this, which is unusual bcz I normally don’t go for Asian flavors. My question is, how small do I chop the greens? It looks pretty fine chopped in the picture.

  6. Christy says:

    I loved the combination of flavors in this salad! I have been in a salad rut lately and this was just the recipe I needed. I put the dressing on the whole salad expecting the leftovers to be soggy, but it held up really well and was just as delicious the next day.

  7. Rachel says:

    I made this salad last night for a family get together. I put all of the components in separate bowls so that all of the children could take what they wanted. It was so delicious!! I think that you’ve converted me to kale! Thank you!

  8. Katie says:

    I just made this for dinner tonight and it was great! I was running low on time, so I did not blend the dressing in the blender and just used a fork. I also did not chop the edamame and bought cashews pieces so I didn’t have to chop those either.

  9. Ros says:

    Made this salad tonight. My family loved it! It’s a new favorite. Thank you.

  10. Amy says:

    Made this for lunch today. Holy yum!!! We will be making it again and again.

  11. Stacy says:

    Oh!! This looks amazing. Definitely trying this salad this weekend. And, coming from a Columbus, Ohio girl I hope you love your Jeni’s ice cream <3

  12. Angela says:

    I made Pinch of Yum’s version recently and it was delicious. I remember thinking some yummy fried wontons would have made it top notch and given it some crunchiness I thought it could use. I’m excited to try your take on Lindsay’s salad. I like her recipes about half the time and yours 90% or more of the time, so I’m sure you will have improved this one.

    • Mel says:

      Thanks, Angela – I love that idea of a crunch factor on top. I toned down the sesame in the original recipe from Pinch of Yum (among other things) – I wanted a difference balance of flavors and also wanted to cut the oil just a tad. Let me know what you think if you make it!

  13. Tina says:

    A Fantabulous Weekend to you, Mel!
    I can’t believe you still have Jeni’s left- yippeee! I’ve never tasted it, so please take pity and report back. I always love what you have to say, food-related or not. Sending you tons of love and joy!

  14. Fiona Chain says:

    MMM, chopped salad, I just love a good salad, I have been making quite a few different ones lately and this one is going on the, to make, list. Have a fab weekend.

  15. Dana says:

    Yum! I can’t wait to try this! I am loving that bowl, where did you find it?

  16. Alex says:

    Saw it in my inbox this morning. Surprisingly had all of the ingredients (except for cashews which I subbed for slivered almonds). Eating it right now and wow, so good! Thanks for the recipe!

  17. Heather bell says:

    You are just the best seriously. It will be a good weekend!

  18. Jen says:

    This salad sounds amazing! If we were to leave the edamame out (due to the health hazards of raw soy) does the salad really need a substitute for it? Or would that diminish the wonderfulness of the salad?

    • Mel says:

      You could substitute one of the things I suggested in the notes of the recipe, or just leave it out. 🙂

    • Mel says:

      Also, quick note, the frozen edamame that is sold in stores near me is fully cooked, if that helps. If the frozen edamame is raw, it can be steamed for a 4-5 minutes and then cooled before using.

  19. Aubrey says:

    Oh deliciousness!! I 100% agree with you about chopped salads. And throwing the edamame in the blender is pure genius. My small people will never even know it’s in there! Or at least it’ll be too small for them to pick out! Ha!! You’ve done it again. Thanks for all you hard work bringing delicious recipes to us! This one is going on the menu this week.

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