I am thrilled to share a loaded chopped salad bursting with fresh red cabbage, crisp cucumbers, and tangy red bell pepper. Its unique blend of crunchy cashews mixed with a zesty peanut sauce featuring lime and soy makes every bite a playful celebration of flavor.

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I recently discovered this amazing Chopped Thai Salad with Peanut Dressing that totally blew my mind. It’s one of those loaded chopped salads that feels fresh, crunchy, and so satisfying.

I love tossing together 1 medium chopped cucumber, 1 red bell pepper sliced thinly, and 3 cups of shredded red cabbage for a burst of crunch. Then I add in 2 julienned carrots and a cup of bean sprouts it really amps up the texture.

The fresh cilantro and Thai basil lend it a zing while the green onions add a nice mild bite. I top it off with 1/2 cup of roasted cashews and drizzle a homemade peanut sauce made with creamy peanut butter, soy sauce, lime juice, maple syrup, garlic, grated ginger, water, and a touch of Sriracha for that extra kick.

Trust me, once you try this healthy slaw salad, you’ll be hooked and wanting to experiment with other cabbage recipes salad ideas that pack tons of flavor!

Why I Like this Recipe

I like this recipe because it’s super fresh and packed with lots of crunchy veggies like cucumber, cabbage, and carrots that give it a cool texture, and the peanut sauce ties everything together perfectly.

I also dig how easy it is to prepare – I can chop all the veggies, toss ’em in a bowl, and whip up the dressing in just a few minutes, which makes it my go-to meal when I don’t feel like spending all day in the kitchen.

Another thing that really gets me is how versatile it is; I can adjust the spice with a bit of Sriracha or red pepper flakes and change it up easily to suit my mood, which makes it feel like it was made just for me.

And honestly, the peanut sauce is addicting – I end up drizzling it on almost everything I eat, and theres no way I can have just a little bit without wanting more.

Ingredients

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Cucumber: Crunchy, hydrating, provides fiber and nutrients for a refreshing bite.
Red bell pepper: Sweet, crisp and full of vitamin C to brighten the salad.
Red cabbage: Adds crunch, fiber and vibrant color with a subtle peppery taste.
Carrots: Naturally sweet, loaded with beta-carotene and vitamins for extra health.
Thai basil: Herbaceous and aromatic, it livens up flavors and aids digestion.
Peanut butter (dressing): Creamy texture, a source of protein, and nutty sweetness.
Lime juice: Tangy and sour, cuts through richness to balance every bite.
Bean sprouts: Refreshingly crunchy and light, offering low-calorie enzymes.

Ingredient Quantities

1 medium cucumber, chopped roughly

1 red bell pepper, thinly sliced

3 cups shredded red cabbage (you can use more if you want extra crunch)

2 large carrots, julienned

1 cup bean sprouts (this is optional but adds a cool crunch)

1/4 cup fresh cilantro leaves, roughly torn

1/4 cup Thai basil leaves, roughly chopped

2 green onions, sliced thinly

1/2 cup roasted cashews, roughly chopped (for topping)

Peanut Dressing – 1/3 cup creamy peanut butter (use the natural kind if u can!)

Peanut Dressing – 3 tablespoons soy sauce

Peanut Dressing – 2 tablespoons lime juice

Peanut Dressing – 1 tablespoon maple syrup or agave nectar

Peanut Dressing – 1 garlic clove, minced

Peanut Dressing – 1 teaspoon grated ginger

Peanut Dressing – 2 to 3 tablespoons water (adjust to get the thickness u like)

Peanut Dressing – 1 teaspoon Sriracha or red pepper flakes (optional if u like it spicy)

How to Make this

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1. Chop the cucumber, red bell pepper, red cabbage, carrots, and if you’re using them, the bean sprouts into bite-sized pieces and toss them in a big bowl along with the torn cilantro, chopped Thai basil, and sliced green onions.

2. In a small bowl, combine the peanut butter, soy sauce, lime juice, maple syrup (or agave), minced garlic, grated ginger, and the water.

3. Whisk those ingredients until you get a smooth, creamy peanut dressing. If its too thick, add a bit more water until you like it.

4. Drizzle the peanut dressing over the chopped veggies in the bowl.

5. Toss everything gently so every piece gets a nice coating of that zesty sauce.

6. Let the salad sit for about 5 to 10 minutes so the flavors can really mix together.

7. Sprinkle the chopped roasted cashews on top right before serving for an extra crunch.

8. If you love a little heat, pour in some Sriracha or sprinkle red pepper flakes and toss again.

9. Taste the salad and adjust the seasoning if needed, add a bit more lime or maple syrup if you feel its unbalanced.

10. Serve up your fresh chopped Thai salad immediately and enjoy this vibrant, satisfying mix of flavors!

Equipment Needed

1. Large mixing bowl
2. Chopping board
3. Chef’s knife
4. Small bowl
5. Whisk
6. Measuring cups and spoons
7. Tongs or a spatula for tossing the salad
8. Vegetable peeler (if needed for the carrots)

FAQ

Q: Can I make the peanut dressing ahead of time?

A: Yeah, you can prep the dressing a few hours ahead and keep it in the fridge. Just give it a good stir before using since it might thicken up a bit.

Q: What if I don't like peanuts or have a peanut allergy?

A: No worries – you can substitute the peanut butter with almond butter, cashew butter, or even tahini for a different twist.

Q: Can I add any proteins to make it a more filling meal?

A: Sure thing! Adding grilled chicken, tofu, or even shrimp works great if you're lookin for something more hearty.

Q: Does this salad keep well if I make it in advance?

A: Its best to add the dressing right before serving, but you can chop and store the veggies in an airtight container for up to 2 days. Mix everything together when you're ready to eat.

Q: Is this recipe gluten free?

A: Mostly, yes. Just use a gluten-free soy sauce if you're concerned about gluten, and you're good to go.

Chopped Thai Salad Recipe With Peanut Dressing Substitutions and Variations

Instead of a medium cucumber, you can try using a medium zucchini chopped up in a similar size, it might give a slightly different texture but it works fine.
Instead of red bell pepper, you could substitute with yellow or orange bell pepper if you’re after a sweeter taste and a splash of color.
If you can’t find shredded red cabbage, shredded green cabbage is a good swap even though its flavor is a bit milder.
Instead of creamy peanut butter in the dressing, you can use almond butter or cashew butter, especially if you’re allergic to peanuts.
If roasted cashews arent available, chopped peanuts or sunflower seeds can be used to add a similar crunch on top.

Pro Tips

1. Try to let the salad chill after you toss the dressing on so the flavors really get a chance to blend a bit, its a small step that really makes a difference.
2. If you wanna add extra heat, add just a dash of Sriracha or red pepper flakes then taste it, it’s easier to add more then to try and fix an overly spicy salad.
3. Adjust the water in your dressing carefully – start with a small amount so it doesn’t become too watery, and then add a bit more as you stir until you get the perfect creamy consistency.
4. For that ultimate crunch, chill your veggies like cucumbers and carrots in the fridge before chopping them up, this way they stay extra crisp when tossed in the dressing.