Thai Chopped Salad with Peanut Ginger Dressing

I’m ready for a salad revolution.  Spring is almost here, enough with spring mix, cherry tomatoes and red onions!  Salads should be colorful, exciting, and satisfying!  It’s time to spice up your salad game and say good-bye to boring salads! 

If you enjoy the flavors of Thai Chicken Satay, you will love this Thai Chopped Salad with Peanut Dressing.  It is truly everything you could want in a salad.  Start with a bowl of beautiful, fresh and healthy vegetables.  Toss with delicious, zippy Peanut Dressing and get ready for a flavor explosion in your mouth.  Crunchy, salty, sweet and tangy, this incredible salad will be your next salad addiction! (And by the way, how about those gorgeous watermelon radishes in the picture?)

For a satisfying one plate dinner, add some Thai Marinated Chicken Thighs or other protein of your choice such as steak or shrimp.  The Peanut Dressing is excellent on soba noodles or as a dipping sauce for vegetables.

Thai Chopped Salad with Peanut Ginger Dressing

A chopped Thai-Inspired salad with BIG flavors – peanut, lime, soy, chili, cilantro, and a dangerously addictive peanut dressing. This beautiful Thai Chopped Salad with Peanut Dressing, so full of color, flavor, texture, and yumminess, is everything you could want and more in a salad!
Author Rosalie D’Amico


Peanut Dressing

  • ¼ cup peanut butter or other nut butters if allergic to peanuts
  • 3 tablespoons lime juice
  • 2 cloves garlic finely minced or passed through a garlic press
  • 2 teaspoons finely minced fresh ginger bottled
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1 teaspoon Siracha
  • Salt to taste
  • 1-2 tablespoons water to adjust consistency to your liking

Suggested Salad Ingredients

  • Finely shredded Savoy or napa cabbage
  • Sugar snap peas remove strings and cut on the diagonal
  • Radishes thinly sliced or cut into matchsticks
  • Scallions thinly sliced white and half the green parts
  • Carrots thinly sliced, grated or cut into matchsticks
  • Red bell pepper cut into quarters and sliced
  • Cucumbers remove the seeds before slicing
  • Peanuts or other nuts of choice toasted
  • Cilantro coarsely chopped leaves


Peanut Dressing

  • Whisk all ingredients together.

Salad Ingredients

  • Use whatever vegetables you want or have on hand. I like to cut them by hand but you might prefer to use a food processor.
  • You can cut up extra vegetables and store them separately from the nuts and dressing to use another day. They will keep well for several days of salads.