Chopped Thai Salad with Coconut-Curry Dressing


Um, yes. This. So much yes. Make it.

I was looking at recipe collections one day for some ideas. I feel like I’ve been in a little bit of dry streak with my recipe game, so I needed to try some new stuff that fits the diet and makes me think outside the box a little bit. I came across this recipe right here and OMG it’s so good. I’d even make the dressing for a chicken satay dish or something like that.

The recipe is vegetarian, so I added some chopped chicken since I’m a meat eater. I also left out the mango because I’m super limiting my fruit intake. You could also add shrimp or fish instead of chopped chicken if you’re into that. Sliced beef would also work. Basically think coconut curry in salad format. If it works in a curry, it’ll work in a salad. Also, I was lazy and got a chopped coleslaw mix for the cabbage and carrots. In the end though, it made the recipe that much more of an easy weeknight “after work and I don’t feel like putting out too much effort for something delicious” kind of thing. You know this night, we all know this night.

So thank you, The Wicked Noodle, for this deliciousness. I have a feeling I’ll be making this again and again and again.

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