Green Curry Salad Recipe Video

Join Chef Ani Phyo as she shows you how to whip up an easy fast dressing in your blender. Recipes from her uncookbook. visit:


Preparation Time15 MinDifficulty LevelEasy
Health IndexHealthyServings2
VegetarianMain Ingredient


 Watercress1 Bunch (100 gm)
 Mung bean sprouts8 Ounce
 Savoy cabbage1 1⁄2 Cup (24 tbs), sliced
 Celery stalks3
 Salt1 Teaspoon
 Garlic4 Clove (20 gm)
 Thai green curry1 Tablespoon
 Flax oil1⁄4 Cup (4 tbs)
 Brown rice vinegar5 Tablespoon
 Toasted cashews1⁄2 Cup (8 tbs)
 Fresh basil1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 898 Calories from Fat 483

% Daily Value*

Total Fat 56 g86.3%

Saturated Fat 8 g40.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1284.7 mg53.5%

Total Carbohydrates 89 g29.6%

Dietary Fiber 30.2 g120.6%

Sugars 28.8 g

Protein 32 g64.5%

Vitamin A 296.2% Vitamin C 468.7%

Calcium 42.7% Iron 48.9%

*Based on a 2000 Calorie diet


1. Cut the core of the cabbage and cut the cabbage into three pieces and slice very thinly with the knife. Take it in a large bowl.
2. Cut celery into half lengthwise and cut diagonally into little strips. Add it to the bowl.
3. Shred carrots into long, thin shreds. Add it to the bowl.
4. Add bean sprouts and water cress to it.
5. Peel lime. Add the lime zest in the blender.
6. Squeeze lime juice into it. Add rice vinegar, green curry paste, salt, garlic, flax oil and basil.
7. Cover the blender, turn it on and blend till the mixture is of a smooth consistency.
8. Pour contents of the blender evenly over the salad and toss with tongs.

9. Make a nice mount of the salad in the center of the plate and garnish with toasted cashews. Serve it immediately.

Editors Review

Hey you salad lovers, check out this Green Curry salad. Made from fresh vegetables, this salad uses Thai Green curry to give a Thai twist to it. The crunchy taste of this salad is worth all the effort. Try it!