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Chopped Thai Salad with Coconut-Curry Dressing

One of the most popular recipes on this site!

Course Salad
Cuisine Thai
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 284 kcal
Author Kristy Bernardo

Ingredients

  • 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
  • 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
US Customary - Metric

Instructions

  1. Place all ingredients in a blender (coconut milk through salt) and blend on high speed until very smooth. Place dressing in a saucepan, bring to a boil then simmer until reduced and thickened, about 10 minutes. Set aside to cool.
  2. Place remaining ingredients into a large bowl, toss with dressing and serve immediately.
Nutrition Facts
Chopped Thai Salad with Coconut-Curry Dressing
Amount Per Serving
Calories 284 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 3g 15%
Sodium 732mg 31%
Potassium 784mg 22%
Total Carbohydrates 24g 8%
Dietary Fiber 5g 20%
Sugars 10g
Protein 12g 24%
Vitamin A 238.6%
Vitamin C 147.9%
Calcium 13.3%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.