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Thai Green Curry Salad

DelectablePlanet's picture
With its bright tastes and crunchy textures, this is a crowd-pleaser. Just beware: it has to be eaten right away, so whatever you do, don’t add the dressing until just before you’re ready to serve.
  Watercress 1 Bunch (100 gm)
  Mung bean sprouts 8 Ounce
  Cabbage head 1⁄4 , thinly sliced (Green Or Savoy)
  Celery stalks 3 , sliced thinly on a diagonal
  Carrot 1 , grated
  Lime 1
  Fresh basil leaves 1⁄2 Cup (8 tbs), packed
  Brown rice vinegar 5 Tablespoon
  Flax oil 4 Tablespoon
  Garlic 4 Clove (20 gm)
  Thai green curry paste 1 1⁄2 Tablespoon (vegan style Without Shrimp Or Fish Sauce)
  Sea salt 1 Teaspoon
  Toasted cashews 1⁄2 Cup (8 tbs), lightly crushed

1. Combine the watercress, bean sprouts, cabbage, celery and carrot in a large bowl. Cover and keep aside.
2. Carefully peel the zest from the lime with a vegetable peeler, as thinly as possible, and place in a blender.
3. Squeeze the lime juice into the blender and add the basil, vinegar, flax oil, garlic, green curry and salt.
4. Process for about 1 minute, or until smooth.

5. Just before serving, pour the dressing over the vegetables in the bowl and toss.

6. Divide among 4 plates, top with the crushed cashews and serve at once.

Recipe Summary

Difficulty Level: 
Very Easy
Green Curry Paste
Preparation Time: 
10 Minutes
A taste of Thai and summer in a bowl. It’s fresh, bright, crisp, flavorful and vegan. What a wonderful way to enjoy Thai curry without having to cook! A wonderful recipe to add to your repertoire of summer salads.

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Average: 3.7 (5 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 298 Calories from Fat 204

% Daily Value*

Total Fat 24 g36.6%

Saturated Fat 2.7 g13.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 622.3 mg25.9%

Total Carbohydrates 19 g6.4%

Dietary Fiber 4.6 g18.5%

Sugars 5.8 g

Protein 6 g12.9%

Vitamin A 73.7% Vitamin C 59.5%

Calcium 9% Iron 11.8%

*Based on a 2000 Calorie diet

Thai Green Curry Salad Recipe Video