Go Back

Green Curry Salad

A fast, tangy slaw dressed in creamy coconut and sour cream with a hit of green curry for spice, perfect as a side or potluck salad.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Fusion, Thai
Calories: 150
Ingredients Method Notes

Ingredients
  

For the dressing
  • 1/3 cup coconut milk Adds a subtle sweetness and binds the dressing.
  • 1/2 cup light sour cream Keeps the dressing creamy but not heavy.
  • 2 tablespoons sugar Balances the flavors.
  • 1 tablespoon green curry paste Adjust according to spice preference.
  • 1 teaspoon curry powder Enhances the curry flavor.
  • 1 teaspoon vinegar Adds acidity.
For the salad
  • 1 bag preshredded coleslaw (broccoli slaw) Saves time and ensures even texture.
  • 1 cup shredded carrots Adds sweetness and color.
  • 1/4 cup golden raisins Provides a sweet contrast.
  • 1/4 cup sunflower seeds Adds crunch; can substitute with other nuts.
  • fresh cilantro Chop just before serving for freshness.

Method
 

Preparation
  1. Whisk together the coconut milk, sour cream, sugar, green curry paste, curry powder, and vinegar.
  2. Put coleslaw and carrots in a large bowl and toss with the sauce mixture.
  3. Add raisins, sunflower seeds, and cilantro and stir until well combined.
  4. Refrigerate for an hour.
  5. Toss again before serving.

Notes

Can be made ahead and chilled. Best consumed within 48-72 hours for best texture. Do not freeze.