Chopped Salad with Honey-Peanut Dressing

Honey, lime juice, and fish sauce upgrade creamy peanut butter to an umami-rich dressing in this colorful chopped salad.

Total Time: 20 mins
Servings: 4

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.

Ingredients

Dressing

• 1/2 cup creamy peanut butter

• 1/4 cup honey

• 1/4 cup fresh lime juice

• 2 tablespoons water

• 1 tablespoon fish sauce

• 2 teaspoons soy sauce

• 2 fresh Thai chiles, seeded and minced (about 2 teaspoons)

• 1 teaspoon grated garlic (about 2 cloves)

• 1 teaspoon grated fresh ginger (about 1 [1-inch] piece)

• 1 teaspoon toasted sesame oil

Salad

• 4 cups finely chopped green and red cabbage (about 1 small head total)

• 2 cups shredded rotisserie chicken

• 1 1/2 cups matchstick carrots

• 1 red bell pepper, chopped

• 1 cup sliced scallions (about 1 small bunch)

• 1 cup chopped honey-roasted peanuts

• Kosher salt, to taste 

• Cilantro and fried shallots, for garnish

• Lime wedges, for serving

Directions

1. Make the dressing

   Whisk together all ingredients in a large bowl until fully combined, about 15 seconds. Set aside.

2. Make the salad

   Place cabbage, chicken, carrots, bell pepper, and scallions in a large bowl. Drizzle about 3/4 cup dressing over salad; toss thoroughly until combined. Add peanuts, and toss to combine. Season with salt to taste. Garnish with cilantro and fried shallots; serve with lime wedges. Serve with remaining dressing (about 1/4 cup) on the side.

Originally appeared in Food & Wine magazine, April 2025