By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 6
432 cal · 45 min
Chopped Thai Salad with Sesame Garlic Dressing
Recipe GLPR3ef13167c965f1
A vibrant, crunchy salad bursting with fresh Thai flavors. Tender kale, crisp vegetables, and protein-rich edamame and cashews are tossed together and dressed with a smooth sesame-garlic sauce infused with lemongrass and subtle heat. Perfect as a light lunch or hearty side dish.
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Ingredients
3 cloves garlic, peeled
3 tablespoons low sodium soy sauce
1 tablespoon sesame oil
2 tablespoons white distilled vinegar
2 tablespoons honey
1 tablespoon lemongrass paste
2 tablespoons water
5–6 cups baby kale, roughly chopped
3 large carrots, thinly sliced or julienned
2 bell peppers (1 red, 1 yellow), thinly sliced
1 cup fresh cilantro leaves, roughly chopped
3 green onions, thinly sliced
16 ounces frozen shelled edamame
¾ cup roasted cashews
Directions
In a food processor, combine the garlic, soy sauce, sesame oil, vinegar, honey, lemongrass paste, and water. Blend until the mixture is completely smooth and well combined. Transfer the dressing to a jar and set aside. Rinse out the food processor for later use.
Bring a large pot of water to a boil. Add the frozen edamame and cook for 3–5 minutes until heated through. Drain well and let cool to room temperature.
While the edamame cools, prepare the vegetables: thinly slice the kale into shreds, julienne or thinly slice the carrots, slice the bell peppers into thin strips, roughly chop the cilantro, and thinly slice the green onions.
Place the cooled edamame in the food processor and pulse 5 times until the beans are broken down into small pieces, creating a minced texture. Transfer to a large mixing bowl.
Return the food processor to use and pulse the cashews 5 times until coarsely chopped. Add the cashews to the bowl with the edamame.
Add the kale, carrots, bell peppers, cilantro, and green onions to the bowl. Toss all ingredients together until evenly distributed.
Drizzle the sesame garlic dressing over the salad and toss gently several times to coat evenly. Serve immediately while the vegetables are crisp.
Comments
Lemongrass paste forces a special trip to either a Kroger banner's Asian section or an ethnic market; it is not standard stock at Harris Teeter, Food Lion, Publix, Walmart, or ALDI in Charlotte. The rest of the ingredients are readily available, but that one item means budgeting a second stop for a weeknight meal. The 45-minute stated time ignores the chopping of six vegetables and herbs; expect 55 to 60 minutes in reality, though the dressing is genuinely quick. Cost per serving lands around $2.50 to $3.00 once you absorb the lemongrass paste and cashews, which is reasonable for a vegetable-forward main. The dish is a raw salad—it does not reheat and must be served immediately, so it suits a same-night dinner rather than leftovers, though it will hold in the fridge for one day as a packed lunch if dressed loosely.
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