Thai Ground Beef Chopped Salad

This delicious Thai ground beef chopped salad is a vibrant, refreshing dish featuring quickly cooked, savory-sweet chopped beef combined with crunchy fresh vegetables all tossed in a creamy cashew dressing. If you love crunchy veggie salads try this Almond Noodle Bowl with tangy almond butter dressing.

Why You’ll Love This Recipe

This Thai ground beef chopped salad has so many textures and flavors from the tangy ground beef, chopped cabbages, crisp peppers, sweet carrots and crunchy cashews all topped with the most amazing cashew dressing! It makes a nice size salad so you will have some leftovers.

Ingredients You Will Need

Ground beef: is chopped beef typically made from various cuts like chuck, round, or sirloin. I like Grass Roots Coop for all of my meats.

Onion: is an all-purpose onion most commonly used in cooking and has a strong flavor that mellows into a deep sweetness when cooked, caramelized, or roasted.

Ginger root: imparts a zesty, warm flavor that elevates the overall taste with a hint of spiciness and a deep aroma.

Green onion: also known as scallions, they impart a mild, onion-like flavor.

Garlic: adds a savory note that enhances the dish with its bold and aromatic flavor.

Gochugaru (Korean chile pepper flakes): is a sun-dried Korean chili powder or flake with a mild, slightly sweet, and smoky flavor.

Coconut aminos: is a gluten free and soy-free alternative to traditional soy sauce. It brings a rich umami flavor and a subtle saltiness and sweetness to a dish.

Green cabbage: is a versatile cruciferous vegetable with dense, waxy, light green leaves.

Purple cabbage: is a cruciferous vegetable known for its deep purple-red leaves and crunchy texture.

Carrot sticks: are carrots that have been peeled, washed and precut for you and they add a natural sweetness to your dish.

Red bell pepper: are a member of the nightshade family and are related to tomatoes. They can be green, red, yellow or orange eaten cooked or raw.

Raw cashews: are milder, creamier, and softer than roasted cashews.

Cashew butter: is a rich and creamy spread made from roasted or raw cashews. I like Georgia Grinders.

Medjool dates: provides a natural sweetness, and imparts a rich, caramel-like flavor.

Sesame oil: commonly used in Asian and Middle Eastern cuisines, it is derived from sesame seeds.

Rice vinegar: is a mild, slightly sweet, low-acid condiment made from fermented rice.

Lime: for garnish, if desired.

Instructions

Brown the ground beef: till no longer pink.

Add: garlic, ginger, chili flakes, and coconut aminos, stirring well and simmering for five minutes.

Combine the salad ingredients: in a large bowl and toss well.

Divide the salad: into 4 bowls (there will be enough for approximately 4-6 servings)

Blend the dressing ingredients: in a high speed blender till creamy. Add a little water if it is too thick.

Spoon the beef: over the salads and pour the dressing on.

Garnish: with limes and sesame seeds if desired.

Enjoy!

Recipe Tips and Tricks

Chop the salad veggies ahead of time: and store them in an airtight container in the refrigerator for up to 4 days ahead to save time on busy weeknights.

Cool the beef slightly: before adding to the salad to prevent them from wilting.

Recipe Variations

Herbs: are a perfect addition to this chopped salad. Try mint, cilantro, and basil!

Fish sauce: can be added to the beef mixture to give it that authentic Asian umami flavor.

Storage Tips

Store the beef, veggies, and dressing in separate glass containers in the fridge for up to 3 days to keep everything fresh.

FAQ’s About Thai Ground Beef Chopped Salad

Is it spicy?

The heat level is adjustable, you can add more red pepper flakes or Thai chilis, or jalapeños based on preference.

Can I make this in advance?

Yes, it holds up for 4-5 days in the fridge, but it is best to store the chopped salad, cooked beef, and dressing in separate containers to keep the vegetables crisp.

How is it served?

It is often served alongside sticky rice or cauliflower rice.