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A bowl of chopped vegetables, mango, nuts and seeds

Thai Crunch Salad With Sesame Dressing

  • Author: Jessica Hoffman
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: Mix
  • Cuisine: Thai
  • Diet: Vegetarian


Enjoy this Thai Crunch salad as an appetizer, side or for a healthy lunch! 


Units Scale


  • 2 cups lettuce, shredded
  • 1 cup kale, finely chopped
  • 1/4 cup Thai basil (can sub regular basil)
  • 1/2 cup red cabbage, shredded
  • 1 large carrot, peeled or shredded
  • 1/2 red pepper, chopped
  • 1/3 cup broccoli florets
  • 1/2 cup edamame, cooked according to package directions
  • 1 mango, chopped into cubes
  • 3 tbsp toasted cashews
  • 2 tbsp toasted sesame seeds

Sesame Dressing 

  • 2 tbsp avocado oil (or any neutral-tasting vegetable oil)
  • 2 tbsp tahini
  • 2 tsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp tamari (can sub gluten-free soy sauce)
  • 2 tsp ginger, grated
  • 1 tbsp honey or agave
  • salt & pepper to taste


  1. Add all the salad ingredients to a large mixing bowl.
  2. Make the salad dressing by mixing all the dressing ingredients together in a jar until combined. Taste and adjust seasoning to taste. 
  3. Dress the salad and serve.


Feel free to chop, shred or cut the vegetables in this salad in any way you like!

If preparing in advance, store the dressing in the fridge separately and dress ready to serve.


  • Serving Size: 1 salad
  • Calories: 306
  • Sugar: 15g
  • Sodium: 105mg
  • Fat: 18.5g
  • Saturated Fat: 2g
  • Carbohydrates: 30g
  • Fiber: 6g
  • Protein: 9g

Keywords: Asian salad recipe, Thai salad, sesame ginger dressing recipe