| Chopped Thai Salad with Coconut-Curry Dressing |
|
Rate this recipe!
|
|
Add to Favourites |
Add to Shopping List
This recipe is in your Shopping List
Add to Shopping List |
This recipe has been added to your Meal Plan
Add to Meal Plan |
Print Recipe
Print Recipe |
| Servings | Prep Time |
| 6 serves | 20 minutes |
|
|
|
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.
Share this Recipe