Chopped Thai Salad

I was in the mood for Thai food but on a salad kick and so I took some of the flavors from Thai salads I have had in the past and came up with this salad. The dressing was a throw a little of this and that to try to get the right flavor if you want a stronger lemongrass flavor you may want to add more, less of a tang leave out the rice vinegar. Alternatively I think this salad would also be good with just a little Aminos (or soy sauce) and fresh lime juice and zest for a dressing.


Chopped Thai Salad

serves 3-4 

1 large head green cabbage, chopped into strips

4 large organic carrots, shredded

1 bunch of green onions, green parts only, chopped

1/2 organic unhalled sesame seeds

2 avocados, chopped or sliced



1 stalk lemongrass, woody parts removed, chopped

juice from 1 lime

2 TBSP rice vinegar

3 cloves of garlic, minced

1 inch chunk fresh ginger, minced

4 TBSP Braggs Aminos, or soy sauce


In a VitaMix/ high-speed blender or food processor combine all dressing ingredients, if you want add the vinegar last depending on taste, and blend smooth. I usually toss my salad with dressing in a bowl and then top with sesame seeds. Otherwise you can layer cabbage, carrots, green onion, and avocado on a plate and top with dressing and sesame seeds. Enjoy!


Chopped Thai Salad (the quick tossed together version)