Thai Chopped Salad with Sweet Sesame Mango Dressing and Crispy Wontons

Turn this Thai Chopped Salad into a dinner salad by topping it with some crispy tofu. You can also make it ahead of time to take to your summer BBQ or picnic. You’re going to love this one!

For the Sweet Sesame Mango Dressing:
1/2 ripe mango, peeled and cubed
1/4 cup coconut milk
2 tablespoons honey (sub maple syrup for vegan)
2 tablespoons sesame oil
1 teaspoon miso
1 – 1-inch piece of ginger, peeled and minced
Juice from 1/2 lime
1 garlic clove, minced
Optional: 1 Thai red chili
Sea salt, to taste

For the Crispy Wonton Strips:
Neutral flavored oil, for frying
1/4 package of wontons, cut into strips (omit crispy wontons for gluten-free)

For the Thai Chopped Salad:
1 cup frozen edamame beans
4 cups mixed greens, kale or spinach
2 cups red cabbage, very thinly sliced
1 cup sugar or snap peas, cut in half
1 large carrot, thinly sliced
1 red bell pepper, thinly sliced
1 1/2 mangoes, peeled and sliced
1 orange, cut into segments (see notes)
1 handful of cilantro
1/2 cup toasted cashews
1 tablespoon sesame seeds

View the full recipe at The Endless Meal →