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.
Ingredients
Sweet Sesame Mango Dressing
½ripe mango, peeled and cubed
½ cup water
¼cupcoconut milk
2tablespoonshoney, sub maple syrup for vegan
2tablespoonssesame oil
1teaspoonmiso, gluten-free soy sauce, if needed
1inchpiece of ginger, peeled and minced
Juice from ½ lime
1clovegarlic, minced
Optional: 1 Thai red chili
Sea salt, to taste
Crispy Wonton Strips
Neutral flavored oil, for frying
¼package3 ounces of wontons, cut into strips, omit crispy wontons for gluten-free
Thai Chopped Salad
1cupfrozen edamame beans
4cupsmixed greens, kale or spinach
2cupsred cabbage, very thinly sliced
1cupsugar or snap peas, cut in half
1largecarrot, thinly sliced
1red bell pepper, thinly sliced
1 ½ripe mangos, peeled and sliced
1orange, cut into segments - see notes
1handfulfresh cilantro
½cuptoasted cashews
1tablespoonsesame seeds
Instructions
Add all the dressing ingredients to your blender 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, ½ cup water
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, Neutral flavored oil
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 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.