Chopped Thai Salad With Ginger Recipe

I recently created my version of a crunchy Thai peanut salad incorporating vibrant raw golden beets and red bell pepper. Mixed with shredded red cabbage, carrots and a dressing featuring fresh ginger, peanut butter and a splash of rice vinegar, this healthy Thai salad dressing is a refreshing mix of textures and flavors.

I recently tried making my own version of the Chopped Thai Salad With Ginger and it turned out to be a delicious mix of flavors and textures that got me excited about healthy eating in a whole new way. I started with 2 raw golden beets, peeled and cut into bite-sized pieces.

If you’re feeling adventurous, you might try red beets, but be warned – the whole salad will turn a vibrant red! I also added a red bell pepper for that summer crisp, along with shredded red cabbage and carrots that gave the dish an amazing crunch.

The dressing is what really makes it special – with fresh ginger, Maranatha peanut butter, minced garlic, rice vinegar, soy sauce, honey, lime juice, sesame oil, and a bit of water to thin it out. I topped it off with chopped cilantro and green onions, plus some peanuts for extra crunch.

This tangy, slightly spicy salad is perfect for a quick, refreshing lunch or a hearty side dish.

Why I Like this Recipe

I really love this recipe for a few reasons. First, I like how colorful and crunchy it is. The mix of golden beets, red cabbage, carrots, and even that red bell pepper (when in season) makes every bite fun and refreshing. Second, the dressing is amazing. I mean, who wouldnt love that sweet and savory mix of peanut butter, ginger, garlic, and a bit of honey? It ties all the flavors together in a way thats hard to beat. Third, I appreciate how flexible the recipe is. Depending on what i feel like, i can throw in some shredded chicken or noodles to bulk it up, or just stick with the veggies. Each time i make it, it feels like a fresh new meal even if i use the same ingredients. Lastly, it’s a healthy meal thats still super satisfying, making it a go-to dish whenever i need both nourishment and a burst of flavor in my day.

Ingredients

• Raw golden beets add natural sweetness, rich fiber and vitamins to boost your salad.
• Red bell pepper brings crunch and vitamin C, making the salad vibrant and refreshing.
• Red cabbage adds extra fiber, antioxidants and a crunchy texture that lifts flavors.
• Carrots contribute natural sweetness, beta carotene and crunch while boosting the salad’s colors.
• Fresh ginger offers a zingy spice and a hint of zest that brighten overall taste.
• Peanut butter mixes creaminess and protein, binding flavors and deliverin a nutty finish.
• Lime juice and rice vinegar lend a tangy, refreshing zing to balance earthy notes.
• Minced garlic infuse a savory layer that deepens, ties and enriches all flavors.

Ingredient Quantities

• 2 raw golden beets, peeled and chopped into bite-sized pieces (if you use red beets they’ll stain the salad red)
• 1 red bell pepper, seeded and chopped (optional, but I’ll definitely use it in the summer)
• 2 cups shredded red cabbage
• 2 cups shredded carrots
• 1/2 cup chopped cilantro (or parsley if you don’t like cilantro)
• 1/2 cup chopped green onions
• 1/4 cup chopped peanuts (or almonds/cashews if you cant eat peanuts)
• Optional: 1 cup cooked shredded chicken or a serving of noodles to bulk up the salad (if you add this, you might need to double the dressing)

• 2 tablespoons grated fresh ginger
• 1/3 cup Maranatha peanut butter (or almond butter as a substitution)
• 2 cloves garlic, minced
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons honey (or maple syrup)
• 1 tablespoon fresh lime juice
• 1 teaspoon sesame oil
• 3-4 tablespoons water to thin out the dressing as needed

How to Make this

1. Start by prepping the veggies: peel and chop the golden beets into bite-sized pieces, and if using, seed and chop the red bell pepper.

2. Shred the red cabbage and the carrots, then add them to a large mixing bowl.

3. Roughly chop the cilantro (or parsley, if you don’t like cilantro) and green onions, and toss them in with the rest of the veggies.

4. Sprinkle the chopped peanuts over the salad, and if you’re using any extra bulk like shredded chicken or noodles, have them ready to add later.

5. In a smaller bowl, grate about 2 tablespoons of fresh ginger and mince your 2 cloves of garlic.

6. Add in 1/3 cup Maranatha peanut butter (or almond butter), 3 tablespoons rice vinegar, 2 tablespoons soy sauce, and 2 tablespoons honey (or maple syrup) to the ginger and garlic.

7. Squeeze in 1 tablespoon of fresh lime juice and pour in 1 teaspoon sesame oil, then mix all those dressing ingredients together.

8. Slowly add 3 to 4 tablespoons water to thin out the dressing until it’s smooth and pourable, stirring continuously.

9. Pour the dressing over your chopped veggies and mix well until everything is evenly coated.

10. If you choose to bulk up the salad with chicken or noodles, gently fold them in now; then let the salad rest for about 10 minutes so the flavors can meld together before serving.

Equipment Needed

1. Large mixing bowl for all the chopped veggies
2. Smaller bowl for whipping up the dressing
3. Cutting board to prep the beets, cabbage, and other veggies
4. Sharp knife for peeling, chopping, and mincing ingredients
5. Vegetable peeler for the beets
6. Grater for shredding fresh ginger
7. Measuring cups and spoons to get the dressing right
8. Fork or whisk for mixing the dressing evenly
9. Serving bowl if you plan to present the salad nicely
10. Optional pot or pan if you’re heating or bulking up with chicken or noodles

FAQ

Chopped Thai Salad With Ginger Recipe Substitutions and Variations

• If you can’t find raw golden beets, try using roasted sweet potato cubes instead for a sweeter twist.
• Don’t have a red bell pepper? Use a yellow or orange one to keep that nice crunch and color.
• If shredded red cabbage is not available, you can substitute it with green cabbage or even kale.
• If peanuts aren’t your thing, chopped almonds or cashews work just as well in the salad.
• Instead of Maranatha peanut butter, give almond or cashew butter a whirl for a different nutty flavor.

Pro Tips

1. Try toasting the chopped peanuts in a dry skillet for just a minute so they get extra crunchy and their flavor pops out a bit more.
2. If you want to cook the golden beets instead of using them raw, light roasting in the oven can bring out a sweeter flavor and soften them up a bit.
3. When thinning out the dressing with water, add it slowly and taste as you go so you get the perfect balance without it being too runny or too thick.
4. After mixing the dressing with the veggies, letting the salad sit for a little longer than the suggested 10 minutes can really help the flavors meld together even more, especially if you add in extra proteins.