I needed a good dish to pass for a BBQ that I was going to a few weeks ago. If you have been following me for a while, you will know that I generally like to make recipes out of whatever I have on hand at home. The leftover tahini from my edamame hummus was perfect for this Thai chopped salad with tahini dressing. It’s easy to make with ingredients that keep for a long time in your crisper drawer and pantry. If you are looking for a recipe that’s filling and sure to please, give this Thai chopped salad recipe a try.
Why you’ll love this salad recipe
- Bold Asian flavors.
- If you are a veggie lover, you will love this veggie packed salad.
- It is easy and versatile. If you don’t have the ingredients listed in the recipe, you can substitute whatever veggies you have on hand. And you can sub tahini for peanut butter.
Here’s what you’ll need to make it
- 3 mixing bowls
- Cutting board
Ingredients & substitutions
- Purple cabbage
- Wonton crisps
- Sesame seeds
- Soy sauce
- Rice vinegar
- Ginger powder
- Rice noodles
- Tahini – Peanut butter can be subbed for tahini.
- Can sub whatever veggies you have on hand.
How to make this Thai chopped salad recipe
Chopping the veggies.
Chop your romaine lettuce and cabbage, and set aside. For your carrots and cucumber, you can finely chop them or shred them. I prefer to use a Julianne slicer. It’s a cheap kitchen gadget and it’s quickly become in one of my favorite tools.
Softening the rice noodles.
Soak your rice noodles in hot water and let them sit for 3-4 minutes, until they are soft. Drain the noodles and chop them into smaller pieces for easier eating.
Make the dressing.
Whisk together your tahini, soy sauce, ginger, water and rice vinegar until fully combined.
Assemble the salad.
Add all the ingredients into a large bowl and stir until the dressing and salad is fully combined. Top with sesame seeds and wonton crisps. You can also drizzle with unagi sauce for a little sweet kick.
FAQs about chopped salads
These ingredients are hearty and fibrous, so they hold up when the salad is dressed, meaning the veggies won’t get mushy!
Chopped salads means their ingredients are chopped up into smaller pieces, for easy eating.
Any salad without dressing will keep in the refrigerator for up to 5 days. Depending on the ingredients used, it might be a longer or shorter period of time.
More salad recipes:
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Thai Chopped Salad
- 1 large serving bowl For salad
- 1 Small Bowl For dressing
- 1 Medium Bowl For soaking noodles
- 1 strainer For draining noodles
- 1 Knife
- 1 Cutting board
- 1 Whisk
- 1 Head romaine
- 1 Cup cabbage shredded
- 1 carrot shredded
- 1 cucumber shredded
- 1 scallion chopped
- 2 Tbsp Cilantro
- 1 Cup rice noodles
- sesame seeds
- wonton crisps
- 1/2 tahini can sub peanut butter
- 3 Tbsp soy sauce
- 2 Tbsp rice vinegar
- 1/4 Cup water
- 1/8 Tsp ginger powder
- Chop romaine and cabbage and place in a bowl. Shred carrot and cucumber, I used a Juliane slicer. Add to the bowl. Pour boiling water over the rice noodles in a bowl and let them sit until soft, it should only take about 3 minutes. Drain and add the noodles to the bowl of veggies. Chop those noodles into smaller pieces for easier eating.To another small bowl, mix your dressing ingredients together and whisk until smooth. Pour dressing over the salad and mix. Top with a squeeze of lime and sesame seeds. Garnish with wonton crisps.