Chopped Thai Kale Salad for National Kale Day {Secret Recipe Club}

by Dorothy Reinhold on October 2, 2016

Print This Post Print This Post A sprightly, refreshing, gorgeous Chopped Thai Kale Salad, with lots of color, texture and nutrition from the vegetables and a punch of garlicky-gingery-sesame flavor from the dressing.

Have you decorated the house yet? Is the yard spruced up? Have you picked your outfit? It’s National Kale Day on Wednesday (every Oct. 5), and I want you to be ready!

Of course, it might seem like National Kale Day every day around here, what with all the kale salads we eat. Like the 18 salads I have on the site!

chopped-thai-kale-salad-recipe-on-shockinglydelicious-com-squareIn case your menu for the big occasion isn’t set, may I suggest a new, sprightly, refreshing Chopped Thai Kale Salad, with lots of flavors, colors and textures going on? Yes, I may.


Chopped Thai Kale Salad

Prep Time: 15 minutes

Total Time: 15 minutes

A sprightly, refreshing, gorgeous Chopped Thai Kale Salad, with lots of color, texture and nutrition from the vegetables and a punch of garlicky-gingery-sesame flavor from the dressing.


  • Dressing
  • 1/3 cup vegetable oil
  • 2 cloves garlic, peeled (less if you are not a big raw garlic fan)
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons water
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey (or agave if you are vegan)
  • 1 tablespoon sesame oil
  • 1 tablespoon minced ginger
  • A squeeze of lime juice
  • .
  • Salad
  • 16 ounces frozen shelled edamame (I used Melissa’s Produce Shelled Edamame)
  • 6 cups chopped kale (I used Cut ‘N Clean Greens Kale)
  • 1 handful julienned carrots (equivalent to about 3 large carrots)
  • 1 red bell pepper, julienned
  • 1 yellow bell pepper, julienned
  • 1 cup cilantro leaves, stalks removed
  • 3 green onions, julienned into long strips
  • 1 handful Trader Joe’s Thai Lime and Chili Cashews (I used Melissa’s Produce Pine Nuts, toasted)


  1. Make the dressing: Whirl all the dressing ingredients in a blender or small food processor until smooth. Taste and adjust to fit your preferences. Transfer to a jar with a tight-fitting lid. This way the dressing can easily be stored and simply shaken before dressing your salad to re-mix the ingredients.
  2. Make the salad: If edamame is already cooked, simply use it or thaw it. If it needs to be cooked, cook it for 3 minutes in a pot of boiling water. Drain and cool. Toss all salad ingredients in a big bowl, mixing to combine. Either dress the whole bowl of salad, or dress each individual serving, as you like.
  3. Serves 6.


Recipe source: Slightly adapted from Sights, Bits and Bites, who got it from Pinch of Yum

Note: The salad will stay fresh longer if you store the dressing separately from the salad ingredients, tossing them together just before serving. However, of all the greens, kale is very sturdy, so if you wish to dress it ahead of time and store it dressed, do that. Add the nuts at the last minute, if using.

chopped-thai-kale-salad-closeup-on-shockinglydelicious-comIf you like this recipe for Chopped Thai Kale Salad and want to save it, pin it to your Pinterest board using the image below.


Secret Recipe Club button on Shockingly DeliciousIt’s Secret Recipe Club day today, and my recipe inspiration is from the food blog Sights, Bits and Bites, which I was assigned to investigate and cook from this month. Today is our “reveal day,” and I’m happy to have had the chance to explore it.

It is written by Marla, who says she lives for crispy bacon, potatoes and cheese, swears like a trucker, and forgets to brush her hair some days (but never her teeth). Wait…are we separated at birth?

The sights (Italy! Galiano Island off the coast of British Columbia!), the bits (crazy adventures in the kitchen such as pickling garlic scapes) and bites – ah yes, this is where I come in. I’m here for the bites!

thai-salad-from-sights-bits-and-bites-blogI was tempted by her…

But seriously, once I saw the Chopped Thai Kale Salad, I was a goner. It’s everything I love, all in one bowl. Winning! Take a look at the photo to the right, which is her salad. See what I mean?

If you’d like to see what else Secret Recipe Club tastemakers cooked up this month, browse the photo array below and click on any link to go to that recipe.

Disclosure: Melissa’s Produce provided the pine nuts and edamame for recipe development.

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