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Chopped Thai Power Salad with Sesame Ginger Dressing

This salad is bursting with nutrition and flavor! It is low-oil and high-DELICIOUS.

Prep Time 30 minutes
Servings 4 large portions
Author Faithful Plateful


Sesame Ginger Dressing

  • 3 cloves garlic
  • 3 TBSP low-sodium soy sauce (or 2 TBSP if not low-sodium)
  • 2 TBSP vinegar (white, rice, or apple cider)
  • 2 TBSP maple syrup or honey
  • 1 TBSP sesame oil
  • 1 TBSP grated fresh ginger (or break off one thumb-sized piece of root)
  • 3 TBSP olive oil or grapeseed oil (replace with aquafaba or water if you're accustomed to oil-free)
  • juice of 1 lime (about 2 TBSP)


  • 1 cup uncooked quinoa
  • 2 cups shelled edamame (found in freezer section often near peas)
  • 5 cups chopped baby kale
  • 3 carrots
  • 2 bell peppers (red, orange, or yellow)
  • 1 cup cilantro
  • 3 green onions
  • 1/2 cup chopped peanuts or cashews


  1. Start by cooking the quinoa. Combine 1 cup dry quinoa and 2 1/2 cups water in a pot with a lid. Bring to a boil, then reduce heat to low and set timer for 15 minutes.

  2. Meanwhile, make the dressing by combining all ingredients in a food process or bullet and blend until smooth.

  3. Cover frozen edamame with water in a bowl, and microwave 4 minutes until soft. Drain and process in a food processor until roughly chopped. Add to salad bowl.

  4. Get chopping! Dice bell peppers or cut into julienne strips. Grate carrots (I like to put them in a food processor to speed things up). Chop green onions and cilantro. Cut kale into thin pieces and remove stiff stems.

  5. When quinoa has absorbed all the water and is tender, drain any excess water (I don't usually have any), and pour into the salad bowl. The hot quinoa will slightly wilt the kale, making it easier to chew. Toss together with all the dressing and enjoy!

    Keeps well in the fridge for 1-2 days, even with the dressing on it.