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.

{ 24 comments… read them below or add one }

Soe @limeandcilantro October 6, 2016 at 11:47 pm

I have so much kale in my backyard garden. Definitely trying this recipe 😀


Dorothy Reinhold October 7, 2016 at 9:40 am

Make it! Immediately!


Sabrina October 6, 2016 at 10:58 pm

Kale is really an underrepresented vegetable! Thanks for giving it its due!


Melanie | Melanie Makes October 6, 2016 at 10:16 pm

Love that the kale makes this salad more hearty!


Jessica | The Novice Chef October 6, 2016 at 7:07 pm

I love the thai infusion of flavors!


Jocelyn (Grandbaby cakes) October 6, 2016 at 4:43 pm

This is seriously my kinda salad.


Jocelyn (Grandbaby cakes) October 6, 2016 at 4:39 pm

Gimme this salad!


Jessica | The Novice Chef October 6, 2016 at 1:17 pm

This is the only way to get my dad to eat veggies!


Megan @ With Salt and Wit October 6, 2016 at 7:33 am

This salad is calling my name! I love the colors!


katerina @ October 6, 2016 at 3:00 am

This is my kind o salad!! So fresh and delicious!!


Patricia @ Grab a Plate October 5, 2016 at 9:49 pm

Can’t believe I missed this special day! I love kale! I had some today, so better late than never 🙂 This is a great salad. I love anything Thai inspired, and with this kale, a winner!


Dorothy Reinhold October 6, 2016 at 5:15 am

You were right on time, because Kale Day was Wed. Oct. 5!


DessertForTwo October 5, 2016 at 8:11 pm

How refreshing!


Sheena October 5, 2016 at 3:18 pm

This is a great looking salad! I’d love to have it for my work lunch!


Megan @ MegUnprocessed October 4, 2016 at 11:45 pm

This looks so fresh, healthy and delicious! Wish I had some of this now.


Anna October 4, 2016 at 8:04 pm

All those colors and textures look amazing. I can see why you just had to make this salad.

National Kale Day, huh? My brother has been keeping us informed of all the National Days of everything on Facebook. I’ll have to see if he mentions Kale tomorrow. 🙂


Dorothy Reinhold October 5, 2016 at 8:13 pm

It should be a national holiday!


Samantha | My Kitchen Love October 4, 2016 at 6:54 pm

Looks so delicious. Love the flavours and how you truly get to eat the rainbow!


SallyBR October 3, 2016 at 7:50 am

Swears like a trucker! I like her already… 😉

I definitely don’t have enough kale on my blog – I think I only have ONE salad using kale. What’s wrong with me?

Great choice for your assignment this month!



Marla October 3, 2016 at 7:46 am

YAY! Thanks for the fun post!
I’m happy to hear that you enjoyed the salad. The flavour combination is amazing – which makes eating such healthy food easier!


Erin @ The Spiffy Cookie October 3, 2016 at 5:15 am

Such a colorful salad! Love that it’s thai flavored


Karen Burns-Booth October 3, 2016 at 1:48 am

We are BIG salad lovers at Chez Lavender and Lovage, and thsi one would suit us all very well! It is so colourful and packed with flavour, a real winner! Karen


Karen October 2, 2016 at 10:45 pm

You are hilarious my friend. And what outfit would you suggest? I feel so unprepared!!! I need to get on making this salad, which, by the way, sounds amazing!


Dorothy Reinhold October 5, 2016 at 8:16 pm

I suggest something in a green fabric, Karen. I think you know why.


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