Colorful Thai Chopped Salad with Zesty Ginger Dressing

Colorful Thai Chopped Salad with Zesty Ginger Dressing



Ingredients for dressing

  • 1/4 cup Avocado Oil
  • 4cloves garlic, peeled and pressed
  • 4 tablespoons coconut aminos  or low sodium tamari sauce
  • 1 tablespoons water
  • 2 tablespoons organic white distilled vinegar
  • 3 tablespoons organic pure maple syrup or honey
  • 2 tablespoons sesame oil
  • 2 tablespoons fresh ginger paste
  • 1 tablespoon of fresh lime juice

Ingredients for colorful salad 

  • 16 ounces frozen shelled edamame
  • 6-7cups chopped baby kale or cruciferous greens (kale works best)
  • 4-5 large carrots
  • 4 bell peppers (2 red, 1 yellow, 1 orange )
  • 1-2 cups chopped fresh cilantro leaves
  • 3-4 fresh chopped green onions
  • 1/2 cup raw cashews or peanuts  


  1. Start by making the dressing. Puree all the ingredients for the dressing in a food processor until super smooth. Make sure you taste and add more sweetener or a splash or water if too sweet.  Once you love the taste transfer the dressing  to a jar and set aside for later.  You will need your food processer again so take time here to give it a quick was and set aside to dry.
  2. Next, time to cook up the shelled edamame real quick by boiling it for 4-8 minutes in a Xtrema sauce pot of boiling water. * Its important to cook your edamame because it is a soy-based product, and you want to make sure it is fully cooked before eating. Drain and allow the edamame to cool completely . While cooling its time to prep the rest of your veggies! Slice up the kale(or other cruciferous greens) , carrots, peppers, cilantro leaves ( stems have great flavor but can be bitter so aim for more of the leaves), and green onions into thin strips or shreds. For my carrots I peeled the outside layer and then used a peeled to do almost like carrot noodles ( I love the thinness this offers).
  3. Place the cooled and cooked edamame in the food processor and pulse to get a nice, minced texture, just make sure you don’t hit the puree button because you don’t want edamame guacamole for this recipe haha. Transfer everything to a large bowl and add your cashews or peanuts to the food process and rough chop them as well. Time to mix everything and toss together so everything is evenly mixed.  Last, add the dressing, tossing a few times so everything is coated nicely with the dressing.  Pop this colorful salad into an Xtrema 10- or 12-inch skillet to serve as the centerpiece of your next dinner party! 

*Note-  If you are not going to eat this salad right away make sure you wait to toss with the dressing.  It will become soggy if you wait to eat.  Store them separately in your refrigerator for a yummy veggie packed salads throughout the week as well. 



about the author

Holly Bergstrom

Holly Bergstrom

Holly Bergstrom is the Brand Engagement Manager at Xtrema Cookware, and she oversees the creative direction of the company! Holly is passionate about minimizing toxic exposure and living a healthy and vibrant life form the inside out. Holly enjoys cooking, educating, and creating healthy meals for her friends and family. She desires to help every home and kitchen relearn how to slow down, be present, and cook with intention and simplicity. You can follow Holly on @livefreeandveg.

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