Healthy Thai Salad With Lemongrass Dressing Recipes

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HEALTHY THAI SALAD WITH LEMONGRASS DRESSING



Healthy Thai Salad with Lemongrass Dressing image

A delicious and healthy thai salad with a homemade lemongrass dressing. Gluten free, dairy free, plant-based, easily vegan, and so easy to make!

Provided by Christal Szcebel

Categories     Salads

Time 25m

Number Of Ingredients 20

1/2 block of Extra Firm Tofu, cut into 1/2 inch cubes (or sub for chicken or shrimp)
1 tablespoon coconut oil
1 tablespoon sweet chili sauce (optional)
1 cup cooked thick flat rice noodles
2 cups romaine lettuce, chopped
1 carrot, cut into matchstick pieces
1/2 cucumber, cut into matchstick pieces
1/2 cup cherry tomatoes, halved
1/2 cup pea shoots or bean sprouts
1 green onion, chopped
2 tablespoons chopped cilantro
1 tablespoon sesame seeds (optional, as a garnish)
1 clove garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons lemongrass, minced (I used fresh, you can also use prepared lemongrass paste)
1 teaspoon chili flakes
1 tsp ground turmeric
4 tablespoons gluten free soy sauce or tamari
2 tablespoons fresh lime juice
1 tablespoon raw honey (or 1 tablespoon coconut palm sugar, for vegan)

Steps:

  • In a small bowl combine all ingredients for the lemongrass dressing, whisk together and set aside.
  • Cook the rice noodles according to package instructions.
  • Once cooked, drain noodles in a colander and rinse under cold water until chilled, then transfer to a bowl.
  • Add 2 tablespoons of the dressing to the noodles and toss to coat, then set dressed noodles aside.
  • In a small bowl, toss tofu cubes with the coconut oil, sweet chili sauce, and 1 tablespoon of the dressing mixture.
  • Heat a non-stick pan over medium to high heat and add in tofu, then saute until browned and crispy on all sides, around 5-minutes.
  • Assemble the salad by dividing the romaine lettuce between two bowls and topping each with the dressed rice noodles.
  • Next, layer over the crispy tofu, carrot, tomato, cucumber, and sprouts, then drizzle with the dressing and sprinkle with the green onion, cilantro, and sesame seeds.
  • Enjoy!

THAI SHRIMP LEMONGRASS SALAD



Thai Shrimp Lemongrass Salad image

The Thai chili paste is sweeter and has lemongrass in it. You may find it in your local Asian store, or even from your local Thai restaurant. To make regular chili paste, sauté oil with yellow onion and garlic until soft, then add chili powder and paprika for color. I would grill the shrimp for extra flavor. This makes a small appetizer for 2 people, or a nice sized one for one.

Provided by gobruijns

Categories     Thai

Time 10m

Yield 2 serving(s)

Number Of Ingredients 14

5 ounces shrimp
1 tablespoon sugar
2 tablespoons fish sauce
2 tablespoons fresh lime juice
1 tablespoon chili paste
1 tablespoon thai chili paste
1/2 teaspoon paprika (for color)
1/2 tomatoes, cut in quarters
2 tablespoons red onions, sliced
2 tablespoons green onions, chopped
1 tablespoon lemongrass, sliced thin
1 tablespoon kaffir lime leaf, sliced
1/2 cucumber, sliced in 1/2 inch pieces
lettuce

Steps:

  • In a big bowl, combine all ingredients except the shrimp.
  • With your hands, squish the tomato to release some juice.
  • Grill shrimp until cooked.
  • Mix shrimp in the bowl with the rest of the ingredients.
  • Serve on lettuce leaves.

Nutrition Facts : Calories 131.3, Fat 1, SaturatedFat 0.3, Cholesterol 138, Sodium 1553, Carbohydrate 14.5, Fiber 1.3, Sugar 9.9, Protein 16.9

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