Thai Chopped Salad Recipe
User Reviews
5
Thai Chopped Salad Recipe
Description
This Thai Chopped Salad Recipe blends a variety of fresh vegetables and fruits with a uniquely flavorful dressing. The salad base includes kale or spinach, red cabbage, sugar snap peas or sugar, carrot, red bell pepper, mango, orange segments, edamame beans, fresh cilantro, and toasted cashews. These diverse components create a vibrant, textural mix.
The dressing combines ripe mango, coconut milk, honey, miso paste, sesame oil, ginger, garlic, lime juice, and optionally Thai red chili for heat. When blended smooth, it delivers a sweet, tangy, and mildly spicy sauce with complex layers. Crispy wonton strips fried until golden add crunch and a savory note.
To serve, toss the salad ingredients with the dressing and top with wonton strips and sesame seeds. The bright, fresh flavors and varied textures make this salad suitable as a light lunch or side dish next to grilled foods. The salad can be partially prepped ahead by storing ingredients separately and assembling just before serving for best texture.
Ingredients
Sweet Sesame Mango Dressing
- ½ Mango peeled and cubed, ripe
- ½ cup water
- ¼ cup coconut milk
- 2 tablespoons honey sub maple syrup for vegan
- 2 tablespoons sesame oil
- 1 teaspoon miso paste gluten-free soy sauce, if needed
- 1 inch ginger peeled and minced, piece
- lime juice from half lime
- 1 clove garlic minced
- Thai red chili optional, 1
- salt to taste, sea salt
Crispy Wonton Strips
- neutral flavored oil for frying
- ¼ package wontons omit crispy wontons for gluten-free, 3 ounces, cut into strips
Thai Chopped Salad
- 1 cup edamame beans frozen
- 4 cups mixed greens kale or spinach
- 2 cups red cabbage very thinly sliced
- 1 cup sugar cut in half, or snap peas
- 1 large carrot thinly sliced
- 1 red bell pepper thinly sliced
- 1 ½ Mango peeled and sliced, ripe
- 1 orange cut into segments - see notes
- 1 handful cilantro fresh
- ½ cup cashews toasted
- 1 tablespoon sesame seeds
Instructions
- Add all the dressing ingredients to your blender and blend on high until smooth. Taste and season with sea salt.
- Heat 1-inch of oil in a medium-sized frying pan over medium-high heat until it is shimmering. Working in batches, add the wonton strips to the oil and fry until golden and crispy, about 20-30 seconds per batch. Remove from the pan with a slotted spoon and set aside on a paper towel lined plate. Sprinkle a little sea salt over top, if you'd like.
- Bring the edamame to a boil in a small pot of water for 2 minutes. Drain and rinse with cold water.
- Add all the salad ingredients to a large salad bowl and toss with the dressing. Top the salad with crispy wonton strips and a sprinkle of sesame seeds.
Notes
- Use a very sharp knife to cut orange segments by removing peel and membranes carefully for neat pieces.
- Prepare salad ingredients except orange and mango in advance and store separately to maintain freshness.
- Make the dressing and crispy wontons ahead and combine salad just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6side
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 308kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 9g | 18% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 536mg | 22% |
| Potassium | 628mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 22g | 44% |
| Vitamin A | 4282IU | 86% |
| Vitamin C | 99mg | 110% |
| Calcium | 90mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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