Chopped Salad with Coconut Green Curry Dressing
Fresh and vibrant, this Chopped Salad with Coconut Green Curry Dressing is one of my favorite ways to lunch!
Fresh and bright and colorful always makes me happy, whether it’s a fragrant bouquet of flowers, a new summer dress, or a delicious dish on the table. And obviously, here for this post, I’m talking about food. Specifically, this Chopped Salad with Coconut Green Curry Dressing. Total happiness!
* This is a sponsored post, created in partnership with Zyliss®.
When there is lots of chopping, slicing, and dicing to be done, as this chopped salad recipe requires, a good set of knives is absolutely essential. Knives are truly my most used and appreciated kitchen tools. So when Zyliss asked me to give their new Zyliss Control knife block set a try, I was more than eager.
The Zyliss brand was born in Switzerland in 1948. They started with a garlic hand press and have expanded their line over the years to include graters and slicers, choppers, food storage, a large variety of gadgets and tools, and of course knives and cutlery.
This Zyliss Control 16-Piece Kitchen Knife Block Set with Steak Knives is a beauty, set in a gorgeous acacia wood block.
The new Zyliss Control knives were born out of 18 months of consumer research, answering the call for the 3 most requested features that consumers were asking for in a knife:
1. Control – People want to be able to hold a knife securely without fear of cutting themselves. These knives accommodate various grip styles, with non-slip grip touch points on the handles for added stability.
2. Comfort – Because a person’s choice in knives is personal. Everyone wants to feel comfortable!
3. Cleanliness – These knives are easy to clean (dishwasher-friendly!) and resistant to bacteria build-up. You can even remove the knife sheaths from the wood block and pop them in the dishwasher.
My family has found these knives to be a great addition to our kitchen. They are strong and sturdy, extra sharp, and extremely comfortable to use. We especially like to reach for the 5″ Santoku, the most used knife in our block.
Fun fact for you. Zyliss believes in the quality of their knives so much that they guarantee them for 25 years. To try them for yourself, go here and use promo code “control2017” for 20% off all Zyliss Control knives through the end of March 2017.
I’m not going to try to deceive you by saying this salad comes together without any effort.
Chopped salads do take prep.
You need to make friends with your cutting board and a good, sharp knife or two. But with beautiful, colorful produce like this, a fresh chopped salad is a fun kitchen project with HUGE reward.
One of my favorite sounds in the kitchen is a big sturdy chef’s knife slicing through a head of fresh cabbage or lettuce. Each cut shouts out the crisp and juicy deliciousness that’s soon to be enjoyed.
And just look at the art revealed with each slice…
Sometimes I serve this salad like a rainbow, with each ingredient separated. This way, guests can pick from the ingredients they like best. (Do not skip the edamame!)
The coconut green curry dressing is huge on flavor, with a little bit of a kick. Just how I like it. I can almost drink this stuff straight.
This dressing works great for many different salads. I also like to sauté chopped onion, garlic and a couple sweet bell peppers in a skillet, add a few handfuls of cooked and shredded chicken, and then use this dressing as a flavorful sauce. The mixture is beautiful over a bowl of steaming rice.
Vibrant. Fresh. Beautiful. This is my kind of perfect lunch.
for the chopped salad:
- 12 oz. frozen shelled edamame, cooked according to package instructions and drained
- 1 c. thinly sliced and then roughly chopped red cabbage
- 3 c. chopped Napa cabbage
- 3 c. chopped romaine lettuce
- 1 red bell pepper, seeded, thinly sliced and then cut into 1" lengths
- 1 yellow bell pepper, seeded, thinly sliced and then cut into 1" lengths
- 1.5 c. shredded carrot
- 4 green onions, thinly sliced
- 1 c. chopped cilantro (remove thicker pieces of stem)
- 1/4 c. chopped mint leaves
- 1/2 to 3/4 c. whole salted cashews
- black sesame seeds for garnish
for the coconut green curry dressing (makes about 1-1/2 cups of dressing):
- 1/2 c. regular (not lite) coconut milk
- 6 T. green curry paste
- 4 T. rice vinegar
- 3 T. canola oil
- 1 T. sesame oil
- 1 T. honey
- 1 tsp. fish sauce
- zest from 1 large lime
for the chopped salad:
- Add all ingredients to a large serving bowl and toss to combine. Drizzle with coconut green curry dressing and toss again to combine or just serve dressing on the side, for guests to add as little or as much as they like.
- Sprinkle sesame seeds over the top of finished salad.
for the coconut green curry dressing:
- Add all ingredients to a small to medium-sized bowl and whisk to combine. Or add ingredients to a pint jar, cover, and toss to combine.
- Dressing could be made a day or two prior to serving the salad. Keeps well in refrigerator for up to 5 days.
from a farmgirl’s dabbles
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 263Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 6mgSodium: 189mgCarbohydrates: 21gFiber: 5gSugar: 7gProtein: 9g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
This post is sponsored by Zyliss. All opinions are 100% my own. Thank you for supporting the brands that help make this site possible. There are Amazon affiliate links in this post.