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Thai Chop Salad with Creamy Peanut Dressing

Author: Body & Bungalow
This charming Thai-inspired chop salad is a delightful medley of fresh, vibrant vegetables, complemented by a rich, creamy peanut dressing.
Prep Time 1 hour 10 minutes
Cook Time 40 minutes
Total Time 1 hour 50 minutes
Course Appetizer
Cuisine French
Servings 4 people
Calories 70 kcal

Equipment

  • 4 large carrots, peeled and shredded

Ingredients
  

  • 4 large carrots, peeled and shredded
  • ½ green cabbage, chopped
  • ½ purple cabbage, chopped
  • 1 large red bell pepper, chopped
  • 1 large cucumber, chopped
  • 1 cup edamame, cooked
  • 1 cup almond slivers
  • 4 tbsp cilantro, chopped
  • 1 (15 oz) can chickpeas, drained and rinsed
  • For the Thai Peanut Dressing:
  • 2 tbsp ginger, minced
  • 4 cloves garlic, minced
  • ½ cup peanut butter
  • ¼ cup coconut aminos
  • ½ cup rice vinegar
  • ¼ cup honey
  • ¼ cup freshly squeezed lime juice
  • 2 tsp sesame oil
  • ½ tsp salt
  • ½ tsp red chili flakes

Instructions
 

  • In a bowl, whisk together the peanut butter, coconut aminos, rice vinegar, honey, lime juice, ginger, garlic, sesame oil, salt, and red chili flakes until creamy and well-combined.
  • Pour the peanut dressing evenly into the four 32 oz jars (about ¼ cup per jar).
  • Followed by layers of chickpeas and vegetables:
    1/4 cup chickpeas1/2 cup shredded carrots1/2 cup green cabbage1/2 cup purple cabbage1/4 cup cucumber1/4 cup red bell pepper1/4 cup edamame1/4 almond slivers1 tbsp cilantro in each jar.
  • Seal the jars tightly and refrigerate. When ready to enjoy, pour the contents into a bowl and toss lightly. Enjoy 🤍

Notes

Seal the jars tightly and refrigerate. When ready to enjoy, pour the contents into a bowl and toss lightly.