Chopped Thai Salad with Coconut-Curry Dressing
Course
Entree
,
Main Course
Servings
Prep Time
6
serves
20
minutes
Servings
Prep Time
6
serves
20
minutes
Ingredients
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.