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.
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!
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!
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 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}
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
- 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
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: 486 Total Fat: 39g Saturated Fat: 22g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 0mg Sodium: 813mg Carbohydrates: 30g Net Carbohydrates: 23g Fiber: 7g Sugar: 12g Sugar Alcohols: 0g Protein: 14g
