This sweet, mildly spicy Thai Green Curry Salad makes a filling meal. The dressing alone is bowl licking good!
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"I would have never thought to use these ingredients in a dressing. It was delicious! - Donna"
Green curry is my curry of choice whenever I go to a restaurant. I love the mild sweet spicy flavor.
Normally I prefer spicy meals but this is the one time that I prefer a mild spice. This Thai Green Curry Salad has that same mild sweet spicy flavor but in salad form.
If I ate salads with this green curry salad dressing and my Thai peanut dressing, I could eat salads everyday, and not get sick of them. I could eat both dressings like soup or drink them down like a smoothie. Okay, that's a little weird, but they are both bowl-licking good!
For the savory components, I've included cucumber, green onion, and basil. To add a sweet touch I added mango, cashews, and red bell pepper. Cilantro adds a touch of brightness, as does the lime juice in the dressing.
If you love curry and are looking for a new salad to add to your repertoire, this is the one for you! Vary it up with some stovetop candied cashews.
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❤️ Why You'll Love It
- It is sweet and mildly spicy.
- It has a balance of flavors that you can customize.
- The dressing is bowl-licking good!
🧾 Ingredients
Thai Green Curry Dressing
- Raw cashews: Add a creamy texture. You could also use raw macadamia nuts or raw sunflower seeds.
- Coconut milk: I used full-fat coconut milk. Adds a rich, creamy texture and coconut flavor. You could also use light coconut milk.
- Thai green curry paste: Adds a rich, slightly spicy flavor. I prefer green curry paste for this recipe, but you could also use Thai red curry paste.
- Maple syrup: Adds sweetness. You could also use agave syrup.
- Lime juice: Adds a tangy flavor. You could also use brown rice vinegar.
Salad
- Mango: Adds a sweet flavor.
- Red bell pepper: Adds sweetness and crunch. When I first published this recipe, I used a carrot, but I prefer red pepper better. Use either one.
- Cucumber: I prefer an English cucumber because it is less bitter and has fewer seeds than an American cucumber.
- Lettuce: I used Romaine lettuce. You could use your favorite greens.
- Roasted cashews: Add crunch. You could also use roasted peanuts.
- Green onions: Add a slightly pungent flavor. You could use chives instead.
- Cilantro: I love cilantro on this, but if you are one of the many people who don't like cilantro, you could leave it off.
- Basil: Adds a sweet, slightly spicy flavor.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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🔪 Instructions
Step 1: Soak raw cashews in water to soften them. Drain water. Mix with the rest of the dressing ingredients in a high-speed blender.
Step 2: In a large bowl add all the ingredients. Toss. Serve with Thai green curry dressing.
Other Vegan Thai-Inspired Recipes
👩🏻🍳 Recipe FAQs
This Thai green curry salad recipe will last 4-5 days in an airtight container in the fridge.
Other Vegan Salads
If you tried this Thai Green Curry Salad Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
I originally posted this recipe on Oct. 15, 2016. I added new photos and text when I republished it.
📋 Recipe
Thai Green Curry Salad
Equipment
Ingredients
Thai Green Curry Dressing
- ½ cup raw cashews
- 13.5 ounces coconut milk
- 3 tablespoons Thai green curry paste
- 2 tablespoons maple syrup
- 2 tablespoons lime juice
Salad
- 4-6 cups chopped Romaine lettuce to serve
- 1 cup julienned cucumber
- 1 cup julienned red pepper
- ¼ cup chopped green onion
- 1 cup chopped mango (1 mango)
- ½ cup unsalted roasted cashews
- ¼ cup chopped cilantro
- ¼ cup chopped basil
Instructions
- Soak raw cashews in enough water to cover them for at least an hour, or 15 minutes in hot water. Drain.
- Mix raw cashews, coconut milk, Thai green curry paste, maple syrup, and lime juice in a high-speed blender until smooth and creamy.
- In a large bowl add Romaine lettuce, cucumber, red pepper, green onion, mango, roasted cashews, cilantro, and basil. Top with Thai green curry dressing and serve.
Notes
Nutrition
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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Donna says
I would have never thought to use these ingredients in a dressing. It was delicious!
Willow Moon says
Thanks Donna!
Kristen Kavan says
yum! I have never cooked with green curry, but I am with you, I love it at a restaurant. Thanks for sharing this recipe! I cannot wait to try!
Willow Moon says
Thanks Kristen! I hope you enjoy it!
Aishwarya S says
This looks great! Interesting ingredients! I'm going to try this! 🙂
heather with WELLFITANDFED says
Beautiful. Simple. Wholesome.
Amy says
This looks so delish! Anything with cashews and I'm sold 🙂
Willow Moon says
Me too! Cashews are one of my favorite nuts!
Lee Anne says
Yum, this looks like such a great recipe! Thank you for sharing.
XO
Lee Anne
Willow Moon says
Thanks Lee Anne!
Chrissa - Physical Kitchness says
I could definitely also eat this twice a day and never get sick of it! Love crunchy cashews topped on salads too 🙂
Willow Moon says
Thanks Chrissa! It sounds like we think alike!