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Incredible Chopped Thai Salad with Coconut-Curry Dressing

This Chopped Thai Salad recipe 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.

Sometimes I need just a little detoxing. So I whipped 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!

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.

Superfood Chopped Thai Salad with Coconut-Curry Dressing

Coconut Curry Dressing

This peanut dressing is unbelievably creamy and the perfect combination of peanut butter, yellow curry and coconut milk.

The coconut milk dressing? Well, this 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!

Coconut-Curry Dressing with Peanut Butter, Coconut Milk and Yellow Curry

Chopped Thai Salad Ingredients

  • Kale
  • Napa cabbage
  • Bell Pepper
  • Carrots
  • Mango
  • Peanuts
  • The dressing starts with coconut milk
  • Peanut Butter
  • Yellow Curry Powder
  • Garlic
  • Fresh lime juice
  • Sriracha

Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.

How To Make Chopped Thai Salad

Prepare the Homemade Peanut Dressing: Blend the dressing ingredients until very smooth. Add the dressing to a saucepan, bring to a boil then simmer until reduced and thickened.

Combine Salad Ingredients: Place the remaining ingredients into a large bowl, toss with the dressing and serve immediately.

Chopped Thai Salad Recipe

Chopped Thai Salad Tips & Variations

Although this a vegetarian Chopped Thai Salad feel free to add some protein to the salad. Chicken or shrimp would be delicious! Edamame is another way to add more protein while keeping it vegetarian.

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 adds a sweetness that’s necessary with the earthy kale. Plus, it’s mango. Always a good thing!

Definitely keep the chopped mango separate It only takes a few minutes to assemble your salads all week long. This makes it a great option for work lunches!

The kale can be substituted with by using all napa cabbage or a mixture of romaine and more napa cabbage.

Can you make Chopped Thai Salad ahead of time?

Absolutely! Make the coconut-curry dressing and keep it separately in the refrigerator. The kale, cabbage, and carrots can go together in a container. The bell peppers, due to their higher water content, can go in another (although I’ve stored them together with the kale mixture and it still keeps pretty well; it just depends how long I think I need to store it).

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

These Thai Chicken Satay Skewers would be delicious with this, too!

Superfood Chopped Thai Salad with Coconut-Curry Dressing

Chopped Thai Salad with Coconut-Curry Dressing

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

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.


For the dressing

  • 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)

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
  • 1/2 cup chopped peanuts
  • 1/2 cup chopped cilantro


  1. 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.
  2. Place the remaining ingredients into a large bowl, toss with the dressing and serve immediately.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount 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.

Kristy Bernardo
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