Incredible 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.

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!

Ingredients in Chopped Thai Salad

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

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).

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 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}

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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.

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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

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.

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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