This is my go-to thai chopped salad recipe, and it never lets me down.

There’s a real difference between a salad with big chunky pieces and one that’s genuinely chopped small, and this Thai-inspired version leans hard into the second category. Every bite ends up with a little bit of everything, cabbage, carrot, edamame, herbs, all in one forkful.

I build a big batch of this every week for lunches. It holds up beautifully in the fridge and the peanut-lime dressing only gets better as it sits.

Why You’ll Love This Recipe

A few reasons this earns its spot in the weekly meal prep.

Genuinely meal-prep friendly: holds up well in the fridge for days.
Every bite balanced: the small chop means no single big piece dominates.
Packed with protein: edamame does real work here.
Bold, craveable dressing: peanut and lime never gets old.

Why This Works

Chopping every ingredient into genuinely small, uniform pieces, rather than roughly cutting them, is what makes this salad work as well as it does. A properly small chop means each forkful naturally contains a mix of textures and flavors, rather than a lucky or unlucky grab of whatever large piece happens to be on top.

Step-by-Step

Finely chop the cabbage, carrots, and bell pepper into small, uniform pieces, aiming for pieces no larger than a quarter inch. This extra bit of knife work at the start is what makes the whole salad work.

Cabbage and vegetables finely chopped on a cutting board — A genuinely small, uniform chop is what makes this salad work.

Whisk together peanut butter, lime juice, soy sauce, sesame oil, honey, and a splash of warm water in a bowl until smooth, thinning with more water if needed to reach a pourable consistency.

In a large bowl, combine the chopped vegetables with the shelled edamame, chopped cilantro, and green onions.

Peanut lime dressing poured over chopped Thai salad — Toss thoroughly so the dressing coats every piece evenly.

Pour the dressing over the salad and toss thoroughly to coat every piece evenly. Top with chopped peanuts and extra cilantro right before serving.

Tips

Chop everything genuinely small, this is what makes the salad work so well.
Thin the dressing with warm water until it’s easily pourable.
Toss thoroughly so the dressing coats every piece evenly.
Add nuts just before serving to keep them crunchy.
This salad actually improves after a day in the fridge as the flavors meld.

Variations

Add shredded chicken or shrimp for extra protein.
Swap peanut butter for almond butter if needed.
Add mandarin orange segments for extra brightness.
Use a mix of red and green cabbage for more color.

What to Serve With

Grilled chicken skewers.
Spring rolls.
A side of jasmine rice.
Iced Thai tea.

Storage

Refrigerator: store in an airtight container for up to 4 days.

Freezer: not recommended, the fresh vegetables don’t hold up well frozen.

Reheating: this salad is meant to be served cold, no reheating necessary.

Make Ahead

This salad genuinely improves with a day in the fridge, making it one of the best options for meal prep lunches through the week.

Frequently Asked Questions

Can I use frozen edamame?

Yes, thaw and shell it first, or use pre-shelled frozen edamame and just thaw before adding.

How long does this salad keep?

Up to 4 days in the fridge, the cabbage holds up well and the dressing only improves with time.

Can I make this nut-free?

Yes, use sunflower seed butter in place of peanut butter and skip the peanut topping.

Final Thoughts

This salad proves that a small chop can make a genuinely big difference. Give it a try for your next round of meal prep lunches.