Thai Chop Salad with Basil and Mint
Serves: 5-6
  • Thai Salad dressing (recipe follows)
  • 4 cups thinly sliced Romaine lettuce
  • 4 cups thinly sliced lacinato kale (stems and center ribs removed)
  • 2 cups peeled, halved and thinly sliced cucumber
  • 2 cups angle cut carrot slices
  • 3 cups sliced or shredded cooked chicken breast or steamed tofu
  • 1 cup thinly sliced Thai basil*
  • ½ cup thinly sliced mint
  • ⅔ cup toasted sliced almonds
  1. Toss romaine, kale, cucumber, carrots, chicken, basil and mint in a large bowl. Pour on dressing and toss to coat evenly; add almonds and toss again.
Thai Salad Dressing: Whisk together 3 tablespoons sugar and 3 tablespoons hot water until the sugar is dissolved; add ¼ cup white vinegar, 3 tablespoons vegetable oil, 1 tablespoon soy sauce, 2-3 teaspoons ground chili paste and 1 teaspoon minced garlic and whisk until smooth. Season with kosher salt and fresh ground black pepper. Makes approximately ¾ cup.

Thai basil is a sweet basil native to Southwest Asia. It has purple stems and narrow leaves with a licorice-like flavor. It'ss available in the produce section of Asian grocery stores.
Recipe by A Year at the Table at