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

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.

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!

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

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Thai Chopped Salad Recipe

Prep: 40 minutes mins

Cook: 0 minutes mins

Total: 40 minutes mins

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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!

6 side salad portions

Ingredients

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

Instructions 

• 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

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.

Nutrition

Serving: 1 serving = ⅙ of the recipe, Calories: 308kcal (15%), Carbohydrates: 41g (14%), Protein: 9g (18%), Fat: 14g (22%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 4g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 1mg, Sodium: 536mg (23%), Potassium: 628mg (18%), Fiber: 6g (25%), Sugar: 22g (24%), Vitamin A: 4282IU (86%), Vitamin C: 99mg (120%), Calcium: 90mg (9%), Iron: 3mg (17%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.