CRUNCHY THAI SALAD
Steps:
- Cook the noodles as normal and prepare all the vegetables while the noodles are cooking. When they are done rinse under cold water and add to the salad.;
- Mix all of the ingredients together in a jam jar, shake and pour over the salad. Garnish with cashew nuts or sesame seeds.;
CRUNCHY THAI BEEF & MANGO SALAD
A really colorful and zingy recipe to brighten up a midweek dinner.
Provided by Donal Skehan
Categories main-dish
Time 15m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Season the steak with salt and pepper. Heat the oil in a griddle or saute pan until smoking hot and sear the steak for 1 to 2 minutes on each side until browned but still rare in the middle. Set aside to rest.
- Mix the sweet chile sauce with the lime juice in a serving bowl. Add the cucumber, carrots, mango and baby gem lettuces, along with the herbs, and toss through to combine.
- Slice the steak and serve on top of the salad.
BEEF STRIPS WITH CRUNCHY THAI SALAD
Swap your squashed sandwich for this crunchy salad, the perfect lunch made using leftovers
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper
Time 11m
Number Of Ingredients 8
Steps:
- Heat grill to high. Lightly season the steaks, then grill on each side for 2-3 mins for medium-rare, or longer if you like. Mix the lime juice, fish sauce, sugar and chilli together in a jug. Tip the salad, carrot and beansprouts into a bowl, then add the dressing, tossing everything together. Divide between four plates.
- Thinly slice the beef and add to the salad. Some steamed rice flavoured with rice vinegar is a good side dish.
Nutrition Facts : Calories 242 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 0.92 milligram of sodium
CRUNCHY PEANUT THAI MANGO SALAD
Make and share this Crunchy Peanut Thai Mango Salad recipe from Food.com.
Provided by Jaceyt11
Categories Mango
Time 27m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Finely grate peel from 1 line and place in bowl along with lime juice. Whisk in soy sauce, sugar and jalapeno until sugar/honey is dissolved. Gradually whisk in oil until blended. Add salt to taste. Set aside.
- Toast peanuts by placing chopped nuts on baking sheet in a single layer in 350 oven. Toast 7 - 10 minutes, stirring occasionally until fragrant.
- Peel mango, then cut away chunks of fruit from pit. Cut into thin strips and place in bowl. Seed peppers and cut into thin strips and add to mango. Coarsely grate carrot and thinly sliced green onions and add to bowl with coriander. Toss gently to combine.
- Add dressing and toss until mixed. Sprinkle with peanuts.
Nutrition Facts : Calories 96.1, Fat 5.3, SaturatedFat 0.8, Sodium 107.8, Carbohydrate 12, Fiber 2, Sugar 9.1, Protein 2.1
CRUNCHY THAI SALAD RECIPE BY TASTY
Here's what you need: peanut butter, soy sauce, sriracha, cabbage, broccoli floret, red bell pepper, fresh chives, carrot, peanuts, lettuce
Provided by Merle O'Neal
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 10
Steps:
- In a large mason jar, add the peanut butter, soy sauce and sriracha and stir to combine.
- Add the cabbage, broccoli florets, bell pepper, chives, carrots, peanuts, and lettuce and screw on the lid.
- Store in the refrigerator until ready to eat, up to 5 days.
- Give the mason jar a good shake to mix and use a fork or spoon to stir as needed.
- Enjoy!
Nutrition Facts : Calories 514 calories, Carbohydrate 39 grams, Fat 34 grams, Fiber 15 grams, Protein 23 grams, Sugar 15 grams
FLANK STEAK ON THAI MANGO SALAD
Delicious, fresh, summery.
Provided by Jamie Oleksy
Categories Salad
Time 2h45m
Yield 2
Number Of Ingredients 22
Steps:
- Combine light soy sauce, 1/4 cup vegetable oil, garlic, and ginger root in a resealable plastic bag. Add flank steak; seal bag. Marinate in the refrigerator for up to 2 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Toss mango, salad greens, bean sprouts, carrot, and snow peas together in a large bowl. Add peanuts, mint, cilantro, Thai basil, and green onion.
- Transfer steak to grill, discarding marinade; cook, turning every 3 to 4 minutes, until beginning to firm and is hot and slightly pink in the center, about 10 minutes total. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Move steak to a dish; cover with aluminum foil. Allow to rest for 5 minutes.
- Whisk lime juice, fish sauce, 2 tablespoons vegetable oil, brown sugar, soy sauce, and shallot together in a bowl to create dressing. Stir in chile pepper. Drizzle dressing over mango-greens mixture; divide onto 2 serving plates.
- Slice steak thinly against the grain. Top salads with steak.
Nutrition Facts : Calories 798.4 calories, Carbohydrate 44.9 g, Cholesterol 37.7 mg, Fat 57.5 g, Fiber 5.7 g, Protein 31.9 g, SaturatedFat 10.2 g, Sodium 4103.2 mg, Sugar 30.8 g
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