Thai Chopped Salad with Sweet Sesame Mango Dressing
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!
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
- 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 soybeans the best things ever?
- 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 delish Thai chopped salad with crispy wontons. CRISPY WONTONS! Yep, we just went there.
Grab your knife, friends. Let's make dinner.
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:
- Make the dressing. This is super easy! Put the ingredients into your blender and blend until smooth.
- 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.
- 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!
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:
- Baked Sesame Orange Chicken
- Sweet and Sticky Mango Chutney Chicken
- Baked Sesame Ginger Chicken
- Quick and Easy Honey Lemon Chicken
- Lemongrass Grilled Chicken with Sriracha Mayo
Best salad recipes:
- The Best Greek Salad Recipe
- Pomegranate Salad with Spinach, Pomegranate, and Mint
- Arugula and Wild Rice Salad
- Roasted Beet and Kale Salad with Maple Candied Walnuts
- Avocado Cucumber Salad
Thai Chopped Salad Recipe
If you love this recipe as much as we do, let us know with a 5-star rating!
Sweet Sesame Mango Dressing
- 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, 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
- 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.½ ripe mango, ¼ cup coconut milk, 2 tablespoons honey, 2 tablespoons sesame oil, 1 teaspoon miso, 1 inch piece of ginger, Juice from ½ lime, 1 clove garlic, Optional: 1 Thai red chili, 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.¼ package 3 ounces of wontons, cut into strips (omit crispy wontons for gluten-free)
- Bring the edamame to a boil in a small pot of water for 2 minutes. Drain and rinse with cold water.1 cup frozen edamame beans
- 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.4 cups mixed greens, 2 cups red cabbage, 1 cup sugar or snap peas, 1 large carrot, 1 red bell pepper, 1 ½ ripe mangos, 1 orange, 1 handful fresh cilantro, ½ cup toasted cashews, 1 tablespoon sesame seeds
Very tasty salad, thanks for the recipe.
I’m so happy to hear you like it!
Beautiful salad! I love mango and cashews. I’m definitely gonna try this recipe. Thank you for sharing..
You’re so welcome!!
I made this salad last night, and it was absolutely amazing. I didn’t feel like baking tofu, so I added tofurky thai basil chick’n. http://www.tofurky.com/what-we-make/slow-roasted-chickn/thai-basil/#flavormenu Plus, I learned how to supreme an orange. I will definitely be making this again.
What a great idea to use tofurkey and keep this vegan. Love it!
Wow, this salad has it all, gorgeous and delicious!! We love the flavors of Thai!!
Thanks, Tara! I’m a big fan of Thai flavours, too. 🙂
Wow, this looks seriously delish! Your photos are absolutely stunning! Definitely trying this soon.
Thank you so much!!
This is such a gorgeous salad, girl! Love the sesame mango dressing!
Thank you so much!
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!
Thank you!! 🙂
That’s one of the most beautiful salads I have ever seen! Simply stunning. And that mango dressing is one to die for 🙂
Thank you so much!!
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!
It’s a countdown now … only a few more months till summer!
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!
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. 🙂
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.
You’re so lucky! My man always sharpens the knives as I do a terrible job of it. It’s not an easy thing to do!
Haha, I have ONE knife that I use and have been using for years….I need to invest in a new one 😛
You should seriously check out Sharp Gourmet! New, sharp knives with next to no investment. Total win!