chopped thai salad with coconut-curry dressing

This Chopped Thai Salad is very healthy and tastes amazing! You’ll love the dressing and will want to use it on everything. Add chicken or shrimp for an even heartier meal.

 

superfood thai salad with a delicious coconut-curry dressing

With all the booze and bacon going on around here lately, I thought we could all use a little detoxing. So I whipped you up this super-healthy chopped thai salad. It’s got all good stuff in it – kale, cabbage, bell peppers, carrots, mango & fresh herbs, all tasty things that will do your body good!

coconut-curry dressing {goes with a superfood thai chopped salad}

The dressing? Well, the dressing is a bit of an indulgence. Coconut milk is high in fat and calories but does make for a creamy dressing that balances the veggies in this salad nicely. Coconut milk is also not without its health benefits so just choose the low-fat version if you’re concerned about calories. And you’ll be eating so many fresh, crunchy veggies that your body will still thank you for it!

superfood thai salad with a delicious coconut-curry dressing

The kale and cabbage combination in this chopped thai salad keeps things really crunchy – there’s no iceberg, romaine or any other type of lettuce to be seen. You know I’m not much of a lettuce-salad chef anyway – freshly chopped veggies, especially in the summertime with all the awesome fresh produce around, just makes for a better salad.

You may choose to leave out the chopped peanuts for any allergies although they do add a nice flavor and texture. But whatever you do – don’t leave out the mango. It’s adds a sweetness that’s necessary with the earthy kale. Plus, it’s mango. Always a good thing!

{Check out my other Chopped Salad Recipe with Cumin Shrimp & Cilantro Lime Dressing}

superfood thai salad with a delicious coconut-curry dressing

Chopped Thai Salad with Coconut-Curry Dressing

Chopped Thai Salad with Coconut-Curry Dressing

Ingredients

  • 1 can low-fat coconut milk
  • 1/4 cup creamy peanut butter
  • 1 tablespoon yellow curry powder
  • 1 clove garlic
  • juice of a lime
  • 1-2 teaspoons sriracha
  • 1 teaspoon kosher salt (or to taste)
  • 3 cups chopped kale
  • 2 cups chopped napa cabbage
  • 1 red bell pepper, chopped
  • 1 cup shredded carrots
  • 1 cup chopped mango
  • 1/2 cup chopped peanuts
  • 1/2 cup chopped cilantro

Instructions

  1. Place all ingredients in a blender (coconut milk through salt) and blend on high speed until very smooth. Place dressing in a saucepan, bring to a boil then simmer until reduced and thickened, about 10 minutes. Set aside to cool.
  2. Place remaining ingredients into a large bowl, toss with dressing and serve immediately.
http://www.thewickednoodle.com/chopped-thai-salad/


Comments

  1. Stina Parker says

    They are really nutrient rich and a great dose of color.
    If only they didn’t invoke the migraines for us.

  2. Gina says

    I made this two nights ago (and am eating leftovers at my desk right now). It is AMAZING! I mixed it up with some cooked soba noodles to use up all the sauce. This one is a keeper.

    • says

      Gina, you just made my entire day! I am so happy you enjoyed it so much (and great idea to toss the sauce with soba noodles)! I really appreciate you letting me know – thanks!

  3. Vicki F says

    Hi Kristy – just wanted you to know I posted your Chopped Thai Salad on my Pinterest board way back when and it has gone viral. I’m still getting notifications from Pinterest of people posting, liking, etc. Thought you’d like to know you’ve got a real popular salad :-)

    • says

      Thank you, Vicki! I appreciate you pinning it and it’s so sweet of you to come back and fill me in on its progress! I’ve noticed that it does seem to be pretty popular and that could only happen with support from awesome people like you :) xoxoxo!!

  4. Kristal says

    Made this last night for dinner…was so addictive I had to make more for lunch. Thank you so much for the awesome recipe…delish!

  5. Annette Holbrook says

    I HAD to write to say “thank you SO much” for posting this recipe! My husband and I are in love with it!! I get compliments every time I bring it to work for lunch and we tell EVERYONE about it. lol So, thank you, thank you, thank you!! I’m heading to the store now to get the ingredients to make it again. <3

    • says

      Annette, you have no idea how happy that makes me!! Thanks so much for taking the time to comment and let me know. This thai salad is one of my favorites, too. Thanks for putting a smile on my face going into my weekend :) Cheers!

  6. Felicia says

    Hi! I have a couple of questions regarding the curry..are you using powder or paste? And, red or \regular\ curry?
    Thanks!

  7. Valery S says

    I just made this and am waiting for my dressing to cool, smells SO delicious, thanks for sharing a salad recipe I can get excited about. I added some quinoa as well for the protein.

    Quick question: Do you recommend only putting on the dressing on the portion of salad I will eat immediately or is it okay to mix it all in and store it in the fridge for a few days? Let me know, I’m anxious to dig in!

    • says

      Hi Valery! I know I already emailed you back last night with the answer but I’ll still post here for others. I would definitely store the salad and dressing separately or it will get soggy. I hope you enjoyed it! Cheers :)

    • says

      Hi Amy! I typically only use peanuts and haven’t tried anything else, but my guess is that almonds would be good, too. Let me know if you try them and how you like it. Cheers :)

  8. BBcooks says

    I just finished eating this and it was really excellent. I didn’t have any peanuts, so I substituted in some cashews instead. I also added some shredded beet to the salad and a little nutritional yeast to the sauce. Thanks for sharing!

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