Thai Coconut Salad (Modern Market Copy Cat)
Gluten Free, Dairy Free & Whole30 and Paleo Compatible.
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Main Course, Salad
Peanut Mango Dressing
- 1/2 C mango chunks fresh or frozen (thawed)
- 1/3 C creamy peanut butter sub cashew butter
- 1 1/2 tbsp rice vinegar
- 1 tbsp avocado oil sub olive oil
- 1 tbsp cilantro
- 1 tsp maple syrup
- 1/2 tsp minced ginger
- 1/2 tsp salt
- 1/2 jalapeno, seeds removed optional
- 2 tbsp water
Salad Toppings
- 1 bag (5 oz) spring mix
- 2 Cups shredded pork or chicken See notes for pork recipe
- 1/2 cucumber thinly sliced
- 1/3 C shredded carrots
- 1/3 C peanuts
- 1/2 C coconut flakes
- 1/2 C pickled red onion see notes for instructions
- 1 mango, diced
- 1/2 jalapeno, diced
- 1 1/2 C cilantro separated
- 1/2 lime, juiced
Salad
Toast the Coconut: In a skillet over medium heat, add coconut. Let sit for 2-3 minutes while it toasts. Remove from heat.
Assemble salad by combining lettuce and all toppings in a bowl. Toss with dressing & enjoy.
Keyword dairy free, gluten free, lunch, salad, whole30