Name: Meal Prep Chopped Thai Salad with Easy Peanut Dressing
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 bowls
Cuisine: Asian
Ingredients: 5 cups romaine lettuce; 1.333 cups tri-color coleslaw mix; 0.5 red bell pepper; 0.5 cucumber; 1 carrot; 0.25 cup green onion; 0.5 cup cilantro leaves; 0.667 cup cocktail peanuts; 0.333 cup creamy peanut butter; 1 tbsp soy sauce; 1 tbsp sesame oil; 1 tbsp lime juice; 1 tbsp honey; 2 teaspoons fresh ginger; 2 teaspoons garlic; 1 tsp sriracha; 0.333 cup water

Meal Prep Chopped Thai Salad with Easy Peanut Dressing

Meal Prep Chopped Thai Salad with Easy Peanut Dressing cover

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Meal Prep Chopped Thai Salad with Easy Peanut Dressing

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Ingredients

Warning0 allergens identified

Meal Prep Chopped Thai Salad with Easy Peanut Dressing

5 cups romaine lettuce

1 ⅓ cups tri-color coleslaw mixshredded mix of mostly green cabbage with some purple cabbage and shredded carrots

½ red bell pepper

½ cucumber

1 carrot

¼ cup green onion

½ cup cilantro leaves

⅔ cup cocktail peanuts

⅓ cup creamy peanut butter

1 tbsp soy sauce

1 tbsp sesame oil

1 tbsp lime juice

1 tbsp honey

2 teaspoons fresh ginger

2 teaspoons garlic

1 tsp sriracha

⅓ cup water

Instructions

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Salad:

Add all salad ingredients to a large bowl and mix until well combined.

If meal prepping, divide equally between four bowls with airtight lids.The peanuts tend to fall to the bottom of the big bowl, so be sure to divide them up at the end or add them to the individual meal prep bowls instead of mixing into the large salad. Add the cooled chicken and store everything in the fridge for up to 4 days.

Dressing:

Mix all dressing ingredients together in a small bowl. If your peanut butter is super thick, stick it in the microwave for 20 seconds before mixing with the other ingredients. The final dressing should be creamy. Add more water if it’s too thick for you.

For the freshest salads, wait to add dressing until just before consuming, or at least on the day of consuming.

Optional protein you can add:

Preheat the oven to 425 degrees F. Lightly season both sides of 2 or 3 boneless skinless chicken breasts with salt and pepper. Place on a foil-lined baking sheet. Cook in a preheated oven for 22-28 minutes, or until the internal temperature reaches 165 degrees F. Begin checking at 22 minutes if your chicken is on the thinner side.

When cooled, cut into chunks, strips, cubes (or your favorite shape) and toss it with your finished salads.

Nutrition

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Tips & Tricks (5)

Separate Components Until Serving 🥗
Keep the dressing, lettuce, and crispy elements (peanuts, coleslaw) in separate containers until eating to prevent sogginess and maintain texture for up to 4 days of meal prep.
Toast Your Peanuts for Depth 🥜
Lightly toast the cocktail peanuts in a dry pan for 2-3 minutes before adding to amplify their nutty flavor and create superior crunch compared to raw nuts.
Ginger-Garlic Paste Technique 👨‍🍳
Mince fresh ginger and garlic together into a paste before mixing into the peanut dressing—this releases essential oils and creates a more cohesive, flavorful sauce than chunky pieces.
Lime Juice Timing Strategy 🍋
Add fresh lime juice to the dressing just before serving rather than during prep, as acidity can break down delicate vegetables and curdle the peanut butter consistency over time.
Sesame Oil as Final Flourish 🫒
Reserve half your sesame oil to drizzle over the assembled salad at serving time—this preserves its volatile aromatics and prevents the oil from becoming rancid during multi-day storage.