Thai Salad with Coconut Curry Dressing (video)


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With a refreshing blend of flavors and textures, this salad can be easily doctored up to suit even the pickiest eater. The coconut curry dressing is sugar-free and D-E-LICIOUS! Everything you could want for a summer salad.

Watch our video making it here:


  • 1 cup unsweetened coconut milk
  • 3 tablespoons peanut butter
  • 3 tablespoons fresh lime juice
  • 1 tablespoon yellow curry powder
  • ½ teaspoon salt
  • Your choice of leafy green (pictured is shredded cabbage & spinach)
  • 1 mango, peeled & chopped
  • ½ red pepper
  • 1 avocado, sliced
  • 4 stalks green onion, chopped
  • 2/3 cup roasted, unsalted cashews
  • fresh cilantro for garnish
  • edamame for garnish


Coconut Curry Dressing:

  1. Add all dressing ingredients (coconut milk, peanut butter, lime juice, curry powder, salt) into a blender/food processor and blend until smooth.
  2. Refrigerate the dressing until it thickens (about 2 hours)


  1. Build up the salad bed with your leafy greens.
  2. Arrange additional toppings in such a way that feels right to you (you have full license to get fancy with it).
  3. Garnish with cilantro, edamame, and squirt a little lime juice over the top.
  4. Once the dressing has a thickened to consistency to your liking, drizzle over the salad.
  5. Feverishly consume salad (this one goes pretty fast!).

Recipe adapted from The Roasted Root

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