Thai Chopped Salad Recipe

A delicious Thai Chopped Salad using green and purple cabbage, kale, broccoli, carrots, green onion, cilantro, mandarin oranges, and sliced almonds tossed in a simple Thai almond butter dressing for a delicious plant-based meal!

Recipe by: Gina Fontana of Healthy Little Vittles

Product Featured: Self-Sharpening Cutlery

INGREDIENTS

• 2 cups chopped red cabbage
• 2 cups chopped green cabbage
• 4 cups chopped kale
• 2 cups chopped broccoli
• ½ cup chopped cilantro
• 1 cup sliced carrots (pre-sliced)
• 1 cup chopped green onion
• 2 cups sliced cucumbers
• 1.5 cups canned mandarine oranges, drained
• ½ cup sliced almonds

Thai Almond Butter Dressing

• ¾ cup almond butter
• ½ cup water
• ¼ cup liquid aminos/gluten-free soy sauce/coconut aminos (for soy free)
• 1 teaspoon minced garlic
• 2 tablespoons rice wine vinegar
• 2 tablespoons maple syrup
• 1 tablespoon lime juice

INSTRUCTIONS

1. Wash all of your produce, then chop the produce using your desired Calphalon Knife. Place the measured produce into a large bowl. Toss everything together, except for the sliced almonds and divide between bowls.
2. Make the dressing by blending all of the dressing ingredients together and pour over each individual salad as desired. Garnish with sliced almonds and enjoy!