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5.0 from 81 votes

Thai Chopped Salad Recipe

This Thai chopped salad is bursting with an array of fresh, colorful ingredients then dressed with a sweet sesame mango dressing and finished with crispy wontons. It's refreshing, packed with flavor, and nutritious! Turn it into a dinner salad by topping it with your favorite protein.

Prep Time
40 mins
Total Time
40 mins
Servings: 6 side
Calories: 308 kcal
Course: Salad
Cuisine: Thai

Ingredients

Sweet Sesame Mango Dressing
  • ½ ripe mango peeled and cubed
  • ½ cup water
  • ¼ cup coconut milk
  • 2 tablespoons honey sub maple syrup for vegan
  • 2 tablespoons sesame oil
  • 1 teaspoon miso gluten-free soy sauce, if needed
  • 1 inch piece of ginger peeled and minced
  • Juice from ½ lime
  • 1 clove garlic minced
  • Optional: 1 Thai red chili
  • sea salt to taste
Crispy Wonton Strips
  • Neutral flavored oil for frying
  • ¼ package 3 ounces of wontons, cut into strips omit crispy wontons for gluten-free
Thai Chopped Salad
  • 1 cup frozen edamame beans
  • 4 cups mixed greens kale or spinach
  • 2 cups red cabbage very thinly sliced
  • 1 cup sugar or snap peas cut in half
  • 1 large carrot thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 ½ ripe mangos peeled and sliced
  • 1 orange cut into segments - see notes
  • 1 handful fresh cilantro
  • ½ cup toasted cashews
  • 1 tablespoon sesame seeds

Instructions

    Cup of Yum
  1. Add all the dressing ingredients to your blender and blend on high until smooth. Taste and season with sea salt.
  2. 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.
  3. Bring the edamame to a boil in a small pot of water for 2 minutes. Drain and rinse with cold water.
  4. 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

  • To cut the orange segments you will need a very sharp knife. Cut the bottom and top off the orange and then use your knife to cut off the peel. Holding the orange in your hand, carefully cut between each membrane to release the orange slices. If you don't have a very sharp knife, simply peel the orange as you would if you were going to eat it.
  • To make this Thai Chopped Salad ahead of time: Combine all the salad ingredients EXCEPT the orange segments and mangoes and store them in a sealed bag. Place the orange segments and mangoes in another bag. Make the dressing and the crispy wontons and store each separately. Toss just before serving.

Nutrition Information

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 Monounsaturated Fat 5g Trans Fat 1g Cholesterol 1mg (0%) Sodium 536mg (22%) Potassium 628mg (18%) Fiber 6g (24%) Sugar 22g (44%) Vitamin A 4282IU (86%) Vitamin C 99mg (110%) Calcium 90mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 6side

Amount Per Serving

Calories 308

% 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.