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I made this last night! My grocery store didn’t have green curry paste so I used red and it was just as amazing. Your recipe didn’t say where to add the vinegar but I assumed it was in the sauce mixture so I just added it to that at the beginning before whisking. I also added some tofu! SO GOOD! Thanks for sharing!
Colleen
There’s a battle going on over here.
It’s hot out.
I want to bake and I don’t want to bake. And I want to bake. Wahh.
Then again, do I really want to turn on the oven when we live in a cute little house with no air conditioning?
I have a few really good books that have been collecting dust over in the corner. They’re calling for me and a cold, non-baked glass of strawberry lemonade.
See how nice that would be?
But listen – can’t you hear those brownies calling for me? Don’t lie. I know you can.
Time for this curry salad to swoop in and save my from my baking addiction! I adore this salad for three reasons.
- It tastes sweet, spicy, and amazing all at the same time.
- It takes me 5 minutes to make.
- It doesn’t use the oven!
Make it today. And tomorrow. And for the rest of the summer.
And I probably won’t be able to hold off the baking urge much longer, so get your oven mitts ready!
5-Minute Green Curry Salad
- Total Time: 20 minutes
- Yield: 4 1x
Description
This 5-minute green curry salad is perfect for busy weeknights. Made with broccoli slaw, sunflower seeds, and a quick green curry sauce. Easy and healthy.
Ingredients
- 1 bag preshredded coleslaw (I used the broccoli slaw)
- 1 cup shredded carrots
- 1/3 cup coconut milk
- 1/2 cup light sour cream
- 2 tablespoons sugar
- 1 tablespoon green curry paste
- 1 teaspoon curry powder
- 1 teaspoon vinegar
- 1/4 cup golden raisins
- 1/4 cup sunflower seeds or other nuts
- fresh cilantro
Instructions
- Whisk together the coconut milk, sour cream, sugar, green curry paste, and curry powder.
- Put coleslaw and carrots in a large bowl and toss with the sauce mixture. Add raisins, sunflower seeds, and cilantro and stir until well combined.
- Refrigerate for an hour, toss again, and serve (or just eat it right away… it still tastes great)!
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: Dinner
- Cuisine: American
Keywords: curry salad, broccoli slaw salad, curry slaw salad
Sal-ad! Sal-ad! Sal-ad!
I love you 5-Minute Green Curry Salad!
Do you bake in the summer? And do you have an AC unit to donate to me? I’ll bake you cookies all summer long.
I made this last night! My grocery store didn’t have green curry paste so I used red and it was just as amazing. Your recipe didn’t say where to add the vinegar but I assumed it was in the sauce mixture so I just added it to that at the beginning before whisking. I also added some tofu! SO GOOD! Thanks for sharing!
I’m glad you liked it! It’s even better after it sits for a few hours. 🙂
I made this today and we loved it. Not hot. I was expecting heat from the curry paste but it was mild and just delicious. Thanks for a great recipe!
Awesome! Glad you liked it.
Hi Lindsay,
What kind of vinegar do you recommend and do you whisk it together with
the coconut milk, sour cream, sugar, green curry paste, and curry powder?
Thank you!
Just plain white distiller vinegar. And I think it would be fine to whisk it all together. 😉
Looks like a yummy salad. I have a family member who is allergic to coconut, what can I substitute for the coconut milk?
Maybe some light yogurt? Or for a non-creamy version, you could do a mixture of oil and vinegar.
If you bake bread pudding with sauce you can pick up the a/c unit from the garage the next time you visit Indy. Just don’t tell my hubby.
How many ounces or cups is the bag of preshredded coleslaw you used?