Crunchy Thai Salad Recipes

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CRUNCHY THAI SALAD



Crunchy Thai Salad image

This Crunchy Thai Salad holds up to its name; it's full of crunchy goodies and tossed with the most amazing dressing...you'll keep coming back for more.

Provided by Chew Out Loud

Categories     Salad

Number Of Ingredients 18

1 large roma tomato (seeded and chopped)
1 large apple (thinly sliced or julienned)
1 large cucumber; peeled (seeded, and julienned)
1 cup carrots (peeled and julienned)
1 ripe mango (julieneed)
1 cup bean sprouts
1/2 cup red cabbage (shredded)
1/2 cup fresh mint (loosely packed)
1/2 cup fresh basil (loosely packed)
1 cup honey roasted peanuts or cashews
3 whole limes (juiced)
1/4 cup freshly chopped cilantro
4 TB tightly packed brown sugar
2 cloves garlic (chopped)
1 shallot (chopped)
1 TB freshly chopped ginger
1 TB Sriracha
1 TB Asian fish sauce

Steps:

  • Make the Dressing ahead of time: Add all dressing ingredients into a blender (or immersion hand blender) and blend until mixture is mostly liquid (small chunks are fine.) Cover and chill until ready to use.
  • In a large bowl, toss together all salad ingredients except for the nuts. Gently toss in desired amount of prepared dressing. Divide into individual plates and sprinkle nuts over the top. Enjoy immediately.

Nutrition Facts : Calories 273 kcal, Sugar 6.6 g, Sodium 140.1 mg, Fat 17.6 g, SaturatedFat 2.3 g, Carbohydrate 27.2 g, Fiber 4.2 g, Protein 10.6 g, ServingSize 1 serving

CRUNCHY THAI SALAD RECIPE BY TASTY



Crunchy Thai Salad Recipe by Tasty image

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

1 tablespoon peanut butter
1 tablespoon soy sauce
½ teaspoon sriracha
½ cup cabbage, chopped
½ cup broccoli floret, broken up
½ red bell pepper, chopped
½ cup fresh chives, chopped
½ cup carrot, shredded
¼ cup peanuts, chopped
1 cup lettuce

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

CRUNCHY THAI SALAD



Crunchy Thai Salad image

Here's a healthy and tasty way to get your veggies. This makes an easy appetiser for four people or you can turn it into a main dish for two by serving a piece of cod or thinly sliced pork fillet over the top. I also like a jalapeno pepper in my salad, but beware -- because this dish is not cooked the jalapeno adds a lot of heat!

Provided by Sackville

Categories     Lime

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 12

2 limes, juiced
1 tablespoon Thai red curry paste
2 tablespoons fish sauce
1/2 tablespoon brown sugar
200 g fresh green beans
200 g bean sprouts
1 red pepper, sliced into thin strips
1 medium red onion, thinly sliced
1/4 cup fresh coriander, chopped
1/4 cup of fresh mint, chopped
1 small red chilies or 1 small green chili, minced (optional)
8 -12 leaves baby lettuce

Steps:

  • Mix the lime juice, curry paste, fish sauce and brown sugar in the bottom of a medium sized bowl.
  • Boil the green beans for one minute, then drain and let cool.
  • Put the green beans, bean sprouts, red pepper, red onion, coriander, mint and chilli in the bowl with the dressing.
  • Toss until mixed.
  • Arrange the lettuce leaves on a plate, then put some salad on top.

Nutrition Facts : Calories 158.9, Fat 1, SaturatedFat 0.2, Sodium 1443.9, Carbohydrate 36.4, Fiber 10, Sugar 18.8, Protein 8.6

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