This Thai crunch salad with sesame ginger dressing is a healthy chopped salad loaded with delicious ingredients like edamame, avocado and mango! It’s then all topped with a light dressing filled with chopped ginger.
It’s been really hot out the past couple of weeks. I’m taking above 30 degrees (Celcius) kind of hot.
In this weather, the absolute last thing I want to do is turn on my oven. So I’ve decided to get creative in the kitchen and come up with some recipes that require no baking at all. Wednesday’s recipe was a strawberry dragonfruit chia pudding, and today we’re doing this Thai crunch salad with sesame ginger dressing!
This salad recipe kind of happened by fluke. It actually all started with some leftover bean sprouts in the fridge from a pad thai I had made. I decided to throw them into my salad for lunch, along with some leftover Thai basil, and broccoli. Next thing I knew I had a delicious and fresh Thai inspired salad for my lunch!
This Thai crunch salad with sesame ginger dressing is great to enjoy for lunch, a light dinner, or to eat a smaller portion as an appetizer. It’s pretty high in protein and quite filling from the edamame, avocado and cashew nuts. I like serving this salad for lunch on a hot day.
A few notes on this recipe:
The base of this salad is made by finely shredding lettuce and spinach. I just chop it with a knife, but you can use a mandoline, shredder or food processor if you prefer. You could buy some of the ingredients like carrots and red cabbage pre-shredded if you prefer.
You can also add in any protein like some stir-fried tofu on top of this salad if you’d like to make it more of a complete meal. I’ve also made this salad before with added chickpeas and quinoa, which is delicious!
If you’re not familiar with Thai basil, it is one of my all-time favourite herbs! You can find it at your local Asian market, or even some grocery stores. If you cannot find Thai basil, you can substitute it in this recipe with cilantro or just leave it out entirely.
This Thai crunch salad with sesame ginger dressing:
- Naturally vegan and gluten-free
- High in protein
- Loaded with veggies
- 2 cups lettuce, shredded
- 1 cup spinach, chopped
- 2 handfuls Thai basil leaves (or cilantro)
- 1/2 cup red cabbage, shredded
- 1 large carrot, peeled or shredded
- 1/2 red pepper, chopped
- 1/2 cup bean sprouts
- 1/2 cup edamame, cooked according to package directions
- 1 mango, chopped into cubes
- 1 avocado, chopped into cubes
- 3 tbsp toasted cashews
- 2 tbsp toasted sesame seeds
Sesame ginger dressing
- 2 tbsp avocado oil (or any neutral tasting vegetable oil)
- 1 tsp sesame oil
- Juice of 1/2 lime (about 1 tbsp)
- 2 tbsp rice vinegar
- 1 tsp soy sauce
- 2 tsp ginger, grated
- 1/2 tbsp maple syrup
- 1/2 tsp sriracha
- salt & pepper to taste
- Mix all the salad ingredients together in a large bowl.
- To prepare the dressing, add all the ingredients to a jar, place the lid on and shake until well combined.
- Dress the salad and serve.
You can chop, shred or cut the vegetables in this salad in any way you like!
If preparing in advance, store the dressing in the fridge separate and dress ready to serve.
Keywords: Asian salad recipe, Thai salad