This crunchy Thai salad is loaded with a combination of cruciferous vegetables. These deliciously yummy vegetables include Brussels sprouts, radicchio, green cabbage and kale.
The crunchy salad is mixed with sunflower seeds, toasted quinoa and a Thai Mango Chili Vinaigrette.
It pairs perfectly with honey ginger soy chicken thighs.
For The Salad
1/2 small green cabbage, shredded
1/2 small radicchio, shredded
1 cup packed chopped kale, no stems
2/4 cup shredded Brussels sprouts
2 green onions, chop white part and add to salad – cut up green part for garnishing
1/4 cup sunflower seeds
1/8 cup toasted quinoa
Add prepared vegetable greens to a salad bowl. Start with one cup of vinaigrette and mix into salad.
Add more vinaigrette 1/4 cup at a time (mixing in after each addition) until you have the consistency of dressing to salad that you desire.
For The Dressing
1 large ripe mango peeled, pitted and roughly chopped (can also chop 1 1/4 cup of frozen mango)
¼ cup lime juice, 2 medium size limes
¼ cup orange juice
2 tablespoons raw honey
½ teaspoon cumin
1 clove garlic
½ teaspoon salt
⅓ cup extra virgin olive oil
1 tablespoon finely chopped, Thai chili pepper, can also use jalapeño or serrano
2 tablespoons finely chopped cilantro
¼ teaspoon freshly ground black pepper
Combine mango, lime juice, orange juice, honey, cumin, garlic and salt in a blender container. Puree on medium speed until smooth. Transfer to a medium size jar.
Add oil to the mixture in the jar in a slow, steady stream while stirring continuously with a fork or small whisk.
Add finely chopped chili pepper, cilantro and black pepper. Taste and add a bit more salt, if needed.
Store in refrigerator for up to 1 week. Shake well before using.
For The Meat
1 pound chicken thighs, boneless, skinless
1/4 cup soy sauce
3 tablespoons honey
2 to 3 cloves garlic minced
2 teaspoons fresh ginger, minced
Combined soy sauce, honey, garlic and ginger in a zip lock bag. Add chicken thighs to bag. Zip lock the bag and shake well until meat is coated. Marinate no longer than 30 minutes.
Next, warm a skillet over medium high heat. Add one tablespoon of toasted sesame seed oil. When heated add chicken thighs and cook 4-5 minutes each side or until juices from meat run clear (no red in juice).
Remove from heat and let meat rest for 5 minutes.
Next, slice each thigh to top plated salad. Top chicken with 1-2 teaspoons teriyaki sauce, sesame seeds and green onions.
Or chop the thigh meat and top it with seeds and onions over salad served in a bowl.
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