
Chopped Thai Salad

Sesame-Ginger Dressing
- 2 Tbsp. toasted sesame oil adjust to taste
- 1 Tbsp. avocado oil or any neutral-flavored oil
- 2 Tbsp. low-sodium soy sauce
- 2 Tbsp. rice vinegar
- 2 garlic cloves minced
- 1- inch piece of ginger (finely grated)
- 1-2 Tbsp. hot sauce (adjust to spice preference)
- 1.5 Tbsp. honey
Salad
- 2 cups leafy greens
- 2 cups shredded purple cabbage
- 2 green onions (thinly sliced)
- 1 cup diced mangos
- 1 cup shelled edamame
- 1 cup julienned carrots
- 1 bell pepper (cubed (any color of choice))
Garnish
Optional: 2 Tbsp. roasted sesame seeds
Optional: 2 Tbsp. finely chopped cilantro
- In small bowl, whisk together sesame oil, avocado oil, soy sauce, rice vinegar, minced garlic, grated ginger, hot sauce and honey until smooth. Taste and adjust seasoning if needed.
- In large mixing bowl, combine leafy greens, shredded cabbage, green onions, diced mangoes, edamame, julienned carrots and cubed bell pepper. Toss gently to combine.
- Drizzle sesame ginger sauce over salad and toss until vegetables are evenly coated.
- Divide salad into bowls or plates and serve immediately. Optional: Sprinkle sesame seeds or a few sprigs of fresh cilantro for added flavor and texture.