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–+ servings
Mixing this Thai Chopped Salad in a white salad bowl

Thai Chopped Salad with Sweet Sesame Mango Dressing

Yield: 6 side salad portions
Prep Time: 40 minutes
Cook Time: 0 minutes
Total Time: 40 minutes
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 and packed with flavor.

Ingredients

Sweet Sesame Mango Dressing

  • ½ ripe mango, peeled and cubed
  • ½ cup water
  • 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 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.
Serving: 1 serving = ⅙ of the recipe, Calories: 308kcal, Carbohydrates: 41g, Protein: 9g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 1mg, Sodium: 536mg, Potassium: 628mg, Fiber: 6g, Sugar: 22g, Vitamin A: 4282IU, Vitamin C: 99mg, Calcium: 90mg, Iron: 3mg