Our Thai-Inspired Chopped Salad is Chock-Full of Chicken, Veggies, and Crunch

This tangy, Thai-inspired chopped salad is anything but ordinary. Chopped chicken, cabbage, carrots, and red bell pepper pack extra flavor when tossed with a creamy peanut dressing punched up with soy sauce and fish sauce for umami. Honey and tart lime juice add a delicate sweetness and acidity to the dressing, balancing its sweet and savory notes. Honey-roasted peanuts and fried shallots lend a satisfying crunch to every bite. This salad would also be delightful served with sliced avocado or leftover flank steak.

What other types of cabbage can I use?

Swap green cabbage for savoy or napa cabbage. All three cabbages have a mildly sweet, nutty flavor with an underlying hint of pepperiness, and you can easily substitute one for the other. 

Notes from the Food & Wine Test Kitchen

To measure out the honey, grease the measuring cup or spoon with a little bit of olive oil. The honey will slide out easily without any sticking behind. 

Suggested pairing

Pair this crunchy and bright salad with a grapefruit-scented, zesty Sauvignon Blanc, such as Root:1 Casablanca Valley.

Make ahead

The dressing can be made up to a week in advance and stored in an airtight container in the refrigerator.