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Thai Chopped Salad with Sweet Sesame Mango Dressing

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This Thai Chopped Salad with sweet sesame mango dressing and crispy won tons is THE BEST! It's about to become your favorite salad recipe. Turn it into a dinner salad by topping it with your favorite protein. You're going to love this recipe!

A salad bowl filled wth brightly colored Thai chopped salad with the mango dressing and crispy won tons on the side.

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.

What this Thai chopped salad is all about

  1. 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.
  2. 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!
  3. Edamame. Aren't those little soybeans the best things ever?
  4. 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.
  5. Cashews and sesame seeds! Oh ya!
  6. 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.
  7. Then (wait for it) we're going to sprinkle the top of this super delish Thai chopped salad with crispy wontons. CRISPY WONTONS! Yep, we just went there.

Grab your knife, friends. Let's make dinner.

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Thinly sliced purple cabbage with a knife beside it ready to go into this Thai salad.

How to make this Thai salad

First, don't be intimidated by the long list of ingredients. Most of the list is vegetables and staple pantry ingredients. There are 3 main steps to make this salad:

  1. Make the dressing. This is super easy! Put the ingredients into your blender and blend until smooth.
  2. Make the crispy wontons. This part is a little more time-consuming but not difficult. Heat some oil, fry some wonton strips. Or buy some crispy salad toppings from the grocery store and use those instead.
  3. Prep the veggies. Chop chop chop and pop them into a salad bowl.

Now all you have to do is toss everything together and eat!

Crispy wontons ready for this chopped salad.

What to serve with your chopped Thai salad

This salad recipe is the perfect base for your favorite protein. Sometimes I'll simply slice some pan seared chicken or crispy tofu and lay it right on top.

If you keep this vegan it's a delicious dinner recipe. But I usually serve this with one of my favorite chicken recipes:

Sweet mango sesame dressing being poured over the chopped Thai salad.

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Sweet mango sesame dressing being poured over the chopped Thai salad.

Thai Chopped Salad with a Sweet Sesame Mango Dressing

★★★★★ 5 from 5 reviews
  • Author: Kristen Stevens | The Endless Meal
  • Prep Time: 40 mins
  • Total Time: 40 mins
  • Yield: 6 side salad portions
  • Category: Salad
  • Cuisine: Thai
Print Recipe

Description

This Thai Chopped Salad with sweet sesame mango dressing and crispy won tons is THE BEST! It's about to become your favorite salad recipe. Turn it into a dinner salad by topping it with your favorite protein. You're going to love this recipe!

Ingredients

For the Sweet Sesame Mango Dressing:

  • 1/2 ripe mango, peeled and cubed
  • 1/4 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 – 1-inch piece of ginger, peeled and minced
  • Juice from 1/2 lime
  • 1 garlic clove, minced
  • Optional: 1 Thai red chili
  • Sea salt, to taste

For the Crispy Wonton Strips:

  • Neutral flavored oil, for frying
  • 1/4 package (3 ounces) of wontons, cut into strips (omit crispy wontons for gluten-free)

For the 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 1/2 mangoes, peeled and sliced
  • 1 orange, cut into segments (see notes)
  • 1 handful of cilantro
  • 1/2 cup toasted cashews
  • 1 tablespoon sesame seeds

Instructions

  1. Add all the dressing ingredients to your blender with 1/2 cup of water 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 of the orange 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, 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.

 

Thai Chopped Salad with Sweet Sesame Mango Dressing and Crispy Wontons | The Endless Meal

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Kristen Stevens

Hi, I'm Kristen! I LOVE everything to do with food: making it, taking pictures of it, and (the best part) eating it. ♡♡♡
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About Kristen Stevens

Hi, I'm Kristen! I LOVE everything to do with food: making it, taking pictures of it, and (the best part) eating it. ♡♡♡
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Comments

  7. Oh my….I want to dive right into that salad! Such bright and beautiful pictures! The mango dressing is certainly one I need to try, ASAP! Thanks for sharing!

    ★★★★★

    Reply

  8. That’s one of the most beautiful salads I have ever seen! Simply stunning. And that mango dressing is one to die for 🙂

    ★★★★★

    Reply

  9. Well, dang it, if you aren’t making me SUPER-anxious for summer and all the summer produce to get here already! This salad is totally the most gorgeous rainbow of yum I’ve ever seen!

    Reply

  10. Yup, this salad does sound and look fantastic, Kristen! But l will be honest. Every time I see a mango in a recipe, I am completely sold. But besides the mango, I love every ingredient in this salad. Well done!

    ★★★★★

    Reply

    • I know what you mean … mangos are the best, aren’t they? A number of years ago my sister and I spent a month in El Salvador. The house we rented had a mango tree in the yard and every morning I’d get up and pick one for breakfast. It was the best. 🙂

      Reply

  11. I’d definitely like to try that mango dressing! When it comes to knives, I’m lucky that Chicago is such a huge foodie city. There’s a knife shop in the West Loop that caters to professional kitchens. They sharpen knives by hand, old-school.

    Reply

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