If you're looking for a salad that's anything but boring, this Chopped Thai Salad is it. It's loaded with color, texture, and tons of flavor! It's got crisp kale and cabbage to juicy mango, crunchy peanuts, and a creamy coconut-curry peanut dressing that pulls everything together.
It's fresh and delicious, plus it's satisfying enough to stand on its own or serve as a base for grilled chicken, shrimp, or tofu. This isn't your average lettuce-based salad. Instead, it's all about hearty veggies, fresh herbs, and a dressing so good you'll want to drizzle it on everything.
Why You'll Love It
- It's incredibly fresh and flavorful. The coconut-curry peanut dressing is so good you'll want to drink it. No, I'm not kidding! 🙂
- It's packed with texture. It has cabbage, kale, bell peppers, and peanuts that make every bite a crunchy contrast with the creamy dressing.
- It's naturally vegetarian and gluten-free. It's a great option for a variety of diets with no swaps needed.
- It's perfect for meal prep. Chop the veggies and store the dressing separately for easy lunches all week.
- It's customizable. Add your favorite protein like grilled chicken, shrimp, or tofu to turn it into a full meal.
- It's so colorful and fresh! It's a gorgeous salad that tastes as good as it looks.
Ingredients You'll Need
For the Salad
- Kale: It's sturdy enough that it holds up to the dressing without wilting.
- Napa cabbage: It's mild-flavored and crunchy, and also holds up to the dressing so everything stays fresh and crunchy.
- Red bell pepper: Adds gorgeous color and a subtle sweetness to balance the other flavors.
- Carrots: Shredded or julienned for extra crunch!
- Mango: Juicy and sweet, it pairs perfectly with the flavors of the dressing. This is really the star of this chopped thai salad, so don't skip it!
- Chopped peanuts: These are an important component of this salad, but can be omitted if you have an allergy, of course! (Keep in mind that the dressing has peanut butter).
- Fresh cilantro: The cilantro isn't just an afterthought, it adds a lot of flavor!
For the Coconut Curry Dressing
- Coconut milk: Use low-fat or full-fat, although full-fat is recommended. It's worth the extra calories, I promise!
- Creamy peanut butter: You can go with crunchy peanut butter if that's all you have, but the creamy version makes the coconut-curry dressing extra creamy.
- Yellow curry powder: This is what gives the dressing its incredible flavor.
- Garlic: Every great dressing needs a little garlic!
- Lime juice: Adds a little acidity to balance the creaminess of the coconut milk.
- Sriracha: Add more or less of this depending on how spicy you like it.
- Kosher salt: Salt enhances all the other flavors.
How to Make This Chopped Thai Salad
This salad might look fancy but it's surprisingly simple to pull together. Just blend, simmer, chop, and toss!
- Make the dressing: Add the coconut milk, peanut butter, curry powder, garlic, lime juice, sriracha, and salt to a blender. Blend it until it's very smooth. Pour the mixture into a small saucepan and bring it to a gentle boil. Reduce the heat and simmer for about 10 minutes, stirring it occasionally, until it's slightly thickened. Let it cool to room temperature.
- Prep the salad ingredients: While the dressing cools, chop the kale, cabbage, bell pepper, mango, and cilantro. Shred the carrots and roughly chop the peanuts.
- Toss it all together: Add the salad ingredients to a large bowl. Drizzle with the coconut curry dressing and toss well to coat everything evenly.
- Serve immediately: Or refrigerate the components separately and assemble it when you're ready to eat. It's perfect for meal prep!
Tips & Variations
- Add your favorite protein: Make it a full meal by adding grilled chicken, sautéed shrimp, crispy tofu, or even leftover chopped or shredded rotisserie chicken. Edamame is a great vegetarian option for added protein, too.
- Adjust the heat: The sriracha in the dressing gives it a gentle kick, but you can scale it up or down to suit your spice tolerance. If you want even more heat, you can add chili flakes or a pinch of cayenne.
- Go nut-free: If you have a peanut allergy, swap the peanut butter for sunflower seed butter and skip the chopped peanuts. It won't be quite the same but still delicious! You can also use toasted pumpkin seeds or cashews for crunch.
- Use what you have: No kale? Use more napa cabbage, shredded romaine, or even a slaw mix. If you don't have mango, try thinly sliced apple or orange segments.
- Brighten it up: Serve it with extra lime wedges for squeezing over the salad just before enjoying.
- Make it ahead of time: Keep the chopped salad ingredients and dressing in separate containers in the fridge. Toss it just before serving for a fresh chopped thai salad all week long!
Make-Ahead Tips
This chopped Thai salad is perfect for prepping ahead, just keep a few components separate so everything stays fresh and crunchy.
- Store the dressing separately. After making the coconut curry dressing, let it cool completely and store it in an airtight jar or container in the fridge for up to 5 days.
- Chop your veggies ahead of time. The kale, cabbage, and carrots hold up well and can be stored together in one container. Keep bell peppers, mango, chopped peanuts, and cilantro in separate containers.
- Leave out the peanuts until serving. They'll stay crunchy if you add them fresh, rather than storing them mixed in.
- Assemble it just before eating. When you're ready to serve, toss everything together with the dressing. This keeps the salad crunchy without becoming soggy.
What to Serve it With
Any Thai dish would go really well with this chopped Thai salad, especially if you serve it as a side instead of a main dish. Here are a few ways I like serving it:
- Grilled Chicken Skewers: You can make the peanut sauce or just dip it in the salad's coconut-curry dressing.
- Grilled Shrimp or Salmon: Serve these on the side or directly on top of the salad.
- Sticky Rice or Jasmine Rice: A simple side of rice with a little butter and salt or a drizzle of the coconut-curry dressing is perfect!
- Spring Rolls or Lettuce Wraps: These are especially nice if you're serving the salad to guests - they make such a pretty presentation!
- Sandwiches, such as a bánh mì: They go perfectly together. This is my favorite combination!
Frequently Asked Questions
Can I make the salad ahead of time?
You can do everything ahead of time then toss it just before serving. Chop the veggies and store them in separate containers. Keep the coconut curry dressing in a jar in the fridge. Then toss everything together at the last minute.
Is this salad spicy?
It has a very mild heat from the sriracha in the dressing, but you can easily adjust it to your taste. Add more for extra heat or leave it out entirely.
Can I make it vegan?
The salad and dressing are naturally vegan as long as your curry powder is free from added animal products (most are). Use a plant-based protein like tofu or edamame if you'd like to bulk it up.
What can I use instead of peanut butter?
While it won't be quite the same, you can substitute sunflower seed butter for a nut-free option, or almond butter if you're just avoiding peanuts. Both will still give you that creamy richness in the dressing although the flavor will be quite different.
How long will the dressing last?
The coconut curry dressing will keep well in the fridge for up to 5 days. Store it in an airtight jar and give it a good stir or shake before using.
Can I skip the mango?
You can, but it really adds a nice sweetness that balances the earthy kale and spicy dressing. If needed, try subbing in orange segments, pineapple, or even thinly sliced apple.
This chopped Thai salad is just one of many you'll want to try! This wedge salad with bacon and blue cheese is a classic with a balsamic glaze twist. For something on the sweeter side, this fruit salad for autumn is loaded with seasonal fruit and makes a gorgeous addition to any table. This pea salad with onion and mayo is perfect when you're craving something nostalgic and creamy, and this salad with pineapple and cucumber is light, bright, and has just the right kick from hot honey. They all bring something a little different but they're all equally delicious!
Chopped Thai Salad with Coconut-Curry Dressing
You can make the dressing and prepare the salad ingredients and keep them in separate containers in the refrigerator for salads all week long. Keep the mango in its own container.
Ingredients
For the dressing
- 1 can low-fat coconut milk
- ¼ 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)
For the salad
- 3 cups chopped kale
- 2 cups chopped napa cabbage
- 1 red bell pepper (chopped)
- 1 cup shredded carrots
- 1 cup chopped mango
- ½ cup chopped peanuts
- ½ cup chopped cilantro
Instructions
- Place all of the dressing ingredients in a blender and blend on high speed until very smooth. Place the dressing in a saucepan, bring to a boil then simmer until reduced and thickened, about 10 minutes. Set it aside to cool.
- Place the remaining ingredients into a large bowl, toss with the dressing and serve immediately.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 486Total Fat: 39gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 813mgCarbohydrates: 30gNet Carbohydrates: 23gFiber: 7gSugar: 12gProtein: 14g
This data was provided and calculated by Nutritionix.
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Theresa says
I made this last night for a dinner party and it was a HUGE hit. People LOVED the dressing. I had to sub out peanut butter and peanuts for a different nut due to an allergy, but people went nuts for this salad. Will definitely be making again!
Kristy Bernardo says
I'm so happy to hear this! This has been one of my favorite, go-to salads for years, so I love it when someone tries it and loves it. Thanks so much, Theresa!