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Thai Salad with Coconut Curry Dressing (video)
(175 votes, average: 3.18 out of 5)
Loading...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: http://youtu.be/XFmfJa6iMeM
Ingredients
- 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
Directions
Coconut Curry Dressing:
- Add all dressing ingredients (coconut milk, peanut butter, lime juice, curry powder, salt) into a blender/food processor and blend until smooth.
- Refrigerate the dressing until it thickens (about 2 hours)
Salad:
- Build up the salad bed with your leafy greens.
- Arrange additional toppings in such a way that feels right to you (you have full license to get fancy with it).
- Garnish with cilantro, edamame, and squirt a little lime juice over the top.
- Once the dressing has a thickened to consistency to your liking, drizzle over the salad.
- Feverishly consume salad (this one goes pretty fast!).
Recipe adapted from The Roasted Root
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