Thai Inspired Salad

Fresh, crunchy, and zesty, this Thai Inspired Salad is packed with vibrant vegetables and herbs, all tossed in a tangy lime-honey dressing and topped with sesame for a refreshing bite. It’s perfect as a light lunch, a side dish, or a healthy potluck option.

Why You’ll Love This Recipe

• Refreshing and full of texture
• Loaded with colorful, nutrient-rich veggies
• No cooking required
• Quick and easy to prepare
• Naturally gluten-free and dairy-free
• Light, zesty dressing with a hint of sweetness
• Vegan-friendly with simple swaps
• Ideal for meal prep and potlucks
• Keeps well in the fridge
• Customizable with your favorite ingredients

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Salad:
1 large head Chinese or napa cabbage, finely shredded
1 small head red cabbage, finely shredded
8 oz Korean radish or daikon, peeled and cut into matchsticks
1 English cucumber, thinly sliced
10 oz frozen shelled edamame, thawed
2 large carrots, shredded
4 green onions, sliced
1 bunch fresh cilantro, chopped

Dressing:
Juice of 2 large limes
3 tablespoons extra virgin olive oil
2 tablespoons raw honey
3 garlic cloves, pressed
1/2 teaspoon sea salt
1/2 teaspoon black or white pepper
1/2 teaspoon crushed chili flakes

For Serving:
2 teaspoons toasted sesame oil
Sesame seeds

Directions

1. Prepare and shred all vegetables. Place napa cabbage, red cabbage, radish, cucumber, edamame, carrots, green onions, and cilantro in a large bowl.
2. In a small jar, combine lime juice, olive oil, honey, garlic, salt, pepper, and chili flakes. Shake well until emulsified.
3. Drizzle the dressing over the salad and toss thoroughly to coat.
4. Finish with toasted sesame oil and sesame seeds before serving.
5. Store any leftovers in the fridge for up to 48 hours.

Servings and timing

Prep Time: 20 minutes
Cooking Time: 0 minutes
Total Time: 20 minutes
Servings: 6 servings
Calories: 210 kcal per serving

Variations

• Add protein: Top with grilled shrimp, chicken, or tofu.
• Nutty crunch: Add chopped peanuts or cashews.
• Make it vegan: Use maple syrup or agave instead of honey.
• Extra heat: Add more chili flakes or a splash of sriracha.
• Fruit twist: Toss in mango or pineapple for a sweet contrast.

storage/reheating

This salad is best served fresh but can be stored in the refrigerator for up to 48 hours. Toss again before serving. Avoid freezing as the vegetables will lose their crispness.

FAQs

Can I make this salad ahead of time?

Yes, prepare all components in advance and toss with dressing just before serving.

Is this salad vegan?

It’s vegetarian, but you can make it vegan by using maple syrup instead of honey.

What other herbs can I use?

Mint or Thai basil make great additions.

Can I skip the sesame oil?

Yes, but it adds a lovely toasty aroma. Optional if you’re oil-sensitive.

Is there a substitute for edamame?

Use green peas or chopped snap peas if edamame is unavailable.

How do I keep the salad crisp?

Keep dressing separate until ready to serve.

Can I add noodles?

Yes, rice noodles or glass noodles make it a heartier dish.

Is it spicy?

Only mildly. Adjust chili flakes to your preference.

What can I serve this with?

Great alongside grilled meats, spring rolls, or as a standalone light meal.

How do I shred the cabbage finely?

Use a mandoline slicer or a sharp chef’s knife for best results.

Conclusion

This Thai Inspired Salad is a fresh, vibrant dish that’s as beautiful as it is delicious. With crisp vegetables, a tangy lime-honey dressing, and a sprinkle of sesame, it’s the perfect way to brighten up any meal or occasion. Quick to prepare and endlessly customizable, it’s sure to become a favorite.

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