Skip to Content

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.

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!

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!

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 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 chopped thai salad with a delicious coconut-curry dressing

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

superfood chopped thai salad with a delicious 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.

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.

Kristy Bernardo
Latest posts by Kristy Bernardo (see all)

Linda F

Thursday 14th of January 2021

Made it and it was sooo good! I am on low-carb diet right now, so it is a perfect dish for me. Thank you very much!

Kristy Bernardo

Friday 15th of January 2021

Oh, I'm so glad, Linda! We eat low-carb, too, so I can definitely appreciate finding a good recipe that helps make that way of eating a little easier. Thanks for commenting and I'm so happy you enjoyed this! Cheers - Kristy

Grace

Sunday 10th of January 2021

I'm an elderly lady who lives alone in a rural area. I can only get a ride to shop for groceries once a month so I only have items that store well in the refrigerator and pantry. I made the salad with regular green cabbage, carrot, celery, gr onion, bell pepper, leftover chicken, raisins, and apple. I was able to make the dressing according to the recipe. While certainly not a traditional Thai salad, it was the excellent dressing that made it work! My point is, try this using what you have or like as it is the dressing that makes it wonderful. I am eating the leftover dressing as dip for pita chips. So good... Thank you.

Kristy Bernardo

Friday 15th of January 2021

Hi Grace! I'm so glad you enjoyed this so much! The ingredients you used sound wonderful. I don't believe it's ever occurred to me to use the leftover dressing as a dip - thank you for the idea!

Krys

Wednesday 21st of August 2019

Thai Salad was delicious! Do you know how many servings this is for? Any idea on nutrition facts - like total carbs, total fat, total calorie - per serving? Thanks.

Laura

Tuesday 16th of July 2019

Made the dressing but used red curry paste instead of yellow curry powder (red curry tastes better and has a kick to it, so no need to add sriracha unless you want it). It was excellent!

Kristy

Tuesday 13th of August 2019

Wonderful! Thank you!

Becky

Thursday 11th of April 2019

I made this last night to pack for lunch today. I eat chopped salads pretty often, but the dressing was really different from any I've made before and I was starting to regret my decision to tackle an untested recipe late at night without a backup lunch plan. Without tasting any, I packed some up and hoped for the best. I just finished lunch and was so, so impressed! This salad (with it's unique dressing) was delicious. I'm already looking forward to lunch tomorrow!

Skip to Recipe