Turn this Thai Chopped Salad into a dinner salad by topping it with some thinly sliced steak or chicken, a piece of grilled fish or some crispy tofu. You can also make it ahead of time to take to your summer BBQ or picnic. You’re going to love this one!
This post is sponsored by the sharp knife experts at Sharp Gourmet. All the text, images, and opinions are my own.
Friends! We’re getting all crazy salad obsessed over here today! Once you make this Thai Chopped Salad, I know you’ll understand why. Heck, once you look at the pics with all the colors that are screaming SUMMER, I know you’ll understand.
It’s March first and I’m ready to get some summertime color back into my life. You with me? Let’s do this …
- We’re going to start with a bed of greens. What are your favorite greens? Use those! Kale and spinach are both great. I’ve used a fancy pants sounding mix called Mixed Super Greens.
- Next we’re adding a bunch of crunchy, colorful veggies. I like purple cabbage, carrots, red pepper and snap peas. Have some broccoli, cucumber or corn on hand? Throw that in, too!
- Edamame. Aren’t those little soy beans the best things ever? Definitely have to have those.
- We’re adding some sweetness to the salad with mango slices and orange segments. Have some grapes in your fridge? What about an apple? They’d both be great, too.
- Cashews and sesame seeds! Oh ya!
- Then we’re going to smother the whole thing in a sweet and creamy sesame mango dressing. Is smother too strong of a word? Ya, I didn’t think so, either.
- Then (wait for it) we’re going to sprinkle the top of this super deelish Thai chopped salad with crispy wontons. CRISPY WONTONS! Yep, we just went there.
Grab your knife, friends. Let’s make dinner.?
Let’s chat about knives for a minute here …
What kind of knife do you have? Is it super sharp and can cut through a ripe tomato like one of those samurai dudes in an 80s infomercial? Awesome. Carry on.
Or is it dull and makes you work for your dinner?
My handsome man and I take quite a few little holidays and like to stay in places that have a kitchen. I always (always always) bring my knife with me. Heck, it even gets packed along when we go camping. Dull knives are the worst!
The problem with knives is that a good one will set you back muchos dineros AND you’ll still have to sharpen it on a regular basis. And if you don’t know how to properly sharpen your knife you can do more harm than good.
So what do you do?
You team up with the folks at Sharp Gourmet, that’s what you do.
They offer what I think may be the coolest delivery service around. They deliver quality kitchen knives to your door.
Their knives are made crazy sharp through a 4-step process that they’ve been perfecting for 100 years. These guys know what they’re doing.
Here’s how it works …
- Browse through their products and decide whether you want a 4, 5 or 6 knife set. The 4-knife set goes for as little as $4 a month. It’s a steal!
- Place your order and wait for your super sharp knives to show up.
Depending on the option you choose, Sharp Gourmet will send you a complete set of kitchen knives every 3 or 6 months. You’ll never again have to struggle with a dull knife or try and figure out how the heck to sharpen a knife. #MakingLifeEasy
Their Facebook page is a great place to keep in touch and find some tasty recipes so you can try out your new knives.
Note: right now Sharp Gourmet knives are available for delivery in America only BUT they’re working on international shipping that should be available very soon. 🙂
If you make this Thai chopped Salad with Sweet Sesame Mango Dressing and Crispy Wontons make sure you snap a pic and tag @theendlessmeal on Instagram. Extra bonus points if you tag @sharpgourmet with a pic of one of their knives!
- ½ ripe mango, peeled and cubed
- ¼ cup coconut milk
- 2 tablespoons honey (sub maple syrup for vegan)
- 2 tablespoons sesame oil
- 1 teaspoon miso
- 1 - 1-inch piece of ginger, peeled and minced
- Juice from ½ lime
- 1 garlic clove, minced
- Optional: 1 Thai red chili
- Sea salt, to taste
- Neutral flavored oil, for frying
- ¼ package of wontons, cut into strips (omit crispy wontons for gluten-free)
- 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
- 1½ mangoes, peeled and sliced
- 1 orange, cut into segments (see notes)
- 1 handful of cilantro
- ½ cup toasted cashews
- 1 tablespoon sesame seeds
- Add all the dressing ingredients to your blender with ½ cup of water 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.
If you don't have a very sharp knife, 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 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.
This salad will keep, stored separately, for 1-2 days.
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