Description
Packed with colorful veggies and a tangy sesame ginger lime dressing, this Thai chopped salad is the best balanced recipe that’s also meal prep friendly!
Prep Time: 30 min | Total Time: 30 min | Course: Appetizer, Main Course, Salad, Side Dish | Cuisine: Thai | Keyword: 30 minute meals, meal prep, salads, vegetables | Servings: 5servings
Ingredients
1cup cookedwhite quinoaabout ½ cup dry
2cupsdefrosted frozen edamame beans
2cupspurple cabbageshredded (about ½ a medium head of cabbage)
2cupscarrotsshredded
1cupcurly kalechopped (stems removed)
1cupcucumberdiced
¼cupcilantrochopped
½cuproasted peanutschopped
⅓cupdiced green onions
1tablespoonjalapenodiced
¼cupolive oil
1tablespoonsesame oil
Juice of ½ a limeabout 1 tbsp
1inchof fresh gingergrated
3tablespoonlow sodium soy sauce
2tablespoonwater
1tablespoonhoney
2tablespoonwhite vinegar
Instructions
- In a large bowl, mix together all salad ingredients.
- To make the dressing, whisk together all dressing ingredients in a medium sized bowl. Pour the dressing over the salad and toss to coat.
- Once the salad is thoroughly coated in the dressing, sprinkle with optional toppers such as cilantro, roasted peanuts, green onions and jalapeno!
Notes
*I have included the nutrition information for this recipe above. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don’t forget both your body and soul need nourishment!
Nutrition
Serving: 2cups | Calories: 462kcal | Carbohydrates: 46g | Protein: 17g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Sodium: 461mg | Potassium: 945mg | Fiber: 9g | Sugar: 10g | Vitamin A: 9547IU | Vitamin C: 33mg | Calcium: 136mg | Iron: 4mg
