| Chopped Thai Salad with Coconut-Curry Dressing |
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| Servings | Prep Time |
| 6 serves | 20 minutes |
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Ingredients
Servings: serves Units:
Dressing
400 ml coconut milk 1/4 cup peanut butter 1 tbsp yellow curry powder 2 cloves garlic 1 tbsp lime juice 1 tsp sriracha 1 tsp Salt or to taste
Salad
3 cups kale chopped 2 cups Chinese cabbage chopped 1/2 cup red capsicum sliced 1 cup carrot grated 1/2 cup peanuts chopped (optional) 1/2 cup coriander chopped
Instructions
- Place all dressing ingredients in a blender and blend on high speed until very smooth.
- Place dressing in a saucepan, bring to a boil then simmer until reduced and thickened, about 10 minutes. Set aside to cool.
- Place remaining ingredients into a large bowl, toss with dressing and serve immediately.
Nutrition Information
Nutrition Facts
Chopped Thai Salad with Coconut-Curry Dressing
Amount Per Serving
Calories 415 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 13g 65%
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Sodium 594mg 25%
Potassium 1251mg 36%
Total Carbohydrates 31g 10%
Dietary Fiber 9g 36%
Sugars 7g
Protein 16g 32%
Vitamin A 640%
Vitamin C 395%
Calcium 31%
Iron 26%
* Percent Daily Values are based on a 2000 calorie diet.
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