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Thai Coconut Salad (Modern Market Copy Cat)

Gluten Free, Dairy Free & Whole30 and Paleo Compatible.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 people
Course: Main Course, Salad
Ingredients Method Notes

Ingredients
  

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

Method
 

Peanut Mango Dressing
  1. Combine all dressing ingredients in a blender and blend until smooth. Add additional tbsp of water to reach desired consistency.
Mango Salsa
  1. In a bowl, combine diced mango, diced jalapeno, 1/2 Cup cilantro & lime juice.
Salad
  1. Toast the Coconut: In a skillet over medium heat, add coconut. Let sit for 2-3 minutes while it toasts. Remove from heat.
  2. Assemble salad by combining lettuce and all toppings in a bowl. Toss with dressing & enjoy.

Notes

For Quick Pickled Onions. 
For Pulled Pork Recipe, Make my Pork Carnitas!