Thai Broccoli Mango Salad


 I didn’t expect this dish to be as popular as it was!  Whipped this salad up for my daughters birthday party where it got rave reviews!  

So here’s a funny tidbit for you… My husband went to Thailand last year for a week and came home saying how disgusting the food was.  In all fairness most of what he ate was what they consider delicacies. See he was being catered to for work and they wanted to impress him. Sadly feeding him congealed chicken blood soup, live monkeys brains (don’t ask the details), shark fin soup (they literally cut the fin off the shark and leave the shark in the ocean to die) were not exactly his idea of delicious.  Top that off with just wiping the plates with a dirty cloth for use for tomorrow. He wasn’t impressed and was thankful the hotel had an American chain restaurant in it so he could eat at least one meal a day.  


An outdoor restaurant in Thailand.
Thailand. A pic hubs took at his hotel. These Macaws were quite the wild ones!
I don’t want to paint a bad picture of Thailand for anyone because the pictures he took are proof of what a beautiful country it is.  I looked forward to being able to FaceTime him every day, not just to see him but also to see his surroundings!  You could hear the exotic birds all around him just singing away. The ocean behind him off in the distance was absolutely breathtaking.  The food he ate however, left something to be desired. 

I think when most people think of Thai food it’s more in line with what is served here in America or street vendors in Thailand.  This dish falls more in line with an Americanized version of Thai food.  How do I know this?…because my husband ate it and enjoyed it.  


Serve it up with some chicken and watermelon for a summer picnic!


Red Curry Paste



Salad ingredients:

  • 4 broccoli crowns, cut into very small pieces 
  • 1 red bell pepper, diced 
  • 1 mango, diced 
  • 1 cup cashews 
  • 1/2 cup cilantro, minced
  • 1/4 cup onion, diced 

Dressing ingredients:

  • 1 TB Red Curry Paste
  • 1/3 cup Lime juice 
  • 3 TB Raw Honey 
  • 1/3 cup avocado oil
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp sesame oil 
  • 2 tsp sea salt 


  1. Chop cashews and place in a small pan over medium/low heat. Shake pan every minute or so until nuts are toasted, lightly browned and fragrant. 
  2. While toasting cashews cut all produce and place in a large bowl. 
  3. Whisk together dressing ingredients
  4. Pour dressing over salad ingredients, add the nuts, and toss gently to combine. 
  5. Refrigerate for an hour or so to let marinate. Serve chilled. 

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