HEALTHY THAI SALAD WITH LEMONGRASS DRESSING
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
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!
LEMONGRASS VERMICELLI SALAD
Lemongrass Vermicelli Salad - a summer showstopper! A twirl of vermicelli noodles, pan-fried tofu, fresh herbs and veggies, and a lime-and-lemongrass-based sauce that just slips all over the plate.
Provided by Lindsay
Categories Salad
Time 25m
Number Of Ingredients 15
Steps:
- Make the sauce by blending in a food processor or shaking together in a jar.
- Cook vermicelli according to package directions. Rinse well with cold water to cool and remove starchiness. Drain well. Toss noodles with about half of the sauce.
- Plate individual servings of noodles in a bowl and top with the tofu, carrots, mint, etc. Spoon extra sauce over the top.
- Toss all the noodles with the tofu, peanuts, and carrots (leave out the cucumber and herbs - they will get soggy). Add a little more sauce as needed and store in the fridge. When you're ready to eat, serve up your pre-mixed stuff with some fresh cucumbers, herbs, and extra sauce.
Nutrition Facts : Calories 335 calories, Sugar 5.4 g, Sodium 1165.3 mg, Fat 16.9 g, SaturatedFat 11.6 g, TransFat 0 g, Carbohydrate 39.5 g, Fiber 2 g, Protein 4.9 g, Cholesterol 0 mg
CHOPPED LEMONGRASS CHICKEN SALAD
A layered chopped salad mixes lemongrass-marinated chicken with tropical fruit and summer vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 16
Steps:
- Place chicken between sheets of plastic wrap; pound to 1/2-inch thickness. Place in a plastic or glass dish; coat with marinade. Cover; chill 4 hours or overnight.
- Heat grill or broiler. Season chicken with salt and pepper; grill until golden brown and cooked through, 4 to 5 minutes per side. Set aside to cool.
- Fill a large bowl with ice and water; set aside. Bring a large saucepot of water to a boil; add salt. Add snap peas; cook until bright green and still crisp, about 2 minutes. Transfer to ice bath to cool. Drain; cut into 3/4-inch pieces.
- Place shallots and ginger in a food processor; process until very finely chopped. Add lime juice, 1/2 cup mint, 1/2 cup cilantro, the salt, and pepper; process until herbs are finely chopped. Slowly add oil through feed tube with motor running.
- Layer romaine, mangoes, chicken, red pepper, fennel, snap peas, and scallions in a large bowl. Top with remaining mint and cilantro. Serve with dressing on the side or add dressing to bowl.
VIETNAMESE NOODLE SALAD WITH LEMONGRASS CHICKEN
Full of fresh and bold Vietnamese flavors.
Provided by kimmi
Categories Salad Pasta Salad Chicken Pasta Salad Recipes
Time 4h15m
Yield 4
Number Of Ingredients 21
Steps:
- Place chicken into a large zip-top freezer bag.
- Combine red chile peppers, garlic, lemongrass, olive oil, fish sauce, sesame oil, sugar, and sea salt in a food processor. Blend until finely chopped and combined. Pour marinade into the freezer bag , making sure chicken is well coated. Marinate in the refrigerator for at least 3 hours, or up to overnight.
- Remove chicken from the refrigerator 30 minutes before cooking to allow to come to room temperature.
- Heat a large cast iron or nonstick pan over medium-high heat. Cook chicken in batches until golden and caramelized on the outside and no longer pink in the centers, 7 to 10 minutes. Transfer chicken to a cutting board and cut into thick slices using a sharp knife.
- Place sugar in a medium bowl. Add lemon juice and stir to dissolve. Stir in water and fish sauce, followed by garlic and chile pepper. Allow flavors to settle, 5 to 10 minutes. Taste and adjust for seasoning; add more lemon juice or sugar as needed.
- Meanwhile, place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes.
- Place cooked noodles into serving bowls. Top with chicken, lettuce, cucumber, carrot, cilantro, mint, and sauce.
Nutrition Facts : Calories 517.4 calories, Carbohydrate 66.8 g, Cholesterol 48.2 mg, Fat 18.6 g, Fiber 3.2 g, Protein 21.9 g, SaturatedFat 2.9 g, Sodium 1691.2 mg, Sugar 11.7 g
VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD
Bun bo xao, a zesty stir-fry of marinated beef hot from the wok paired with room temperature rice noodles, makes a satisfying main-course salad year-round. Dressed with a classic Vietnamese dipping sauce and topped with roasted peanuts, the flavors are clean, bright and restorative. Yes, this recipe calls for a lot of ingredients, but the prep is simple, and it's an easy introduction to Vietnam cooking for the uninitiated.
Provided by David Tanis
Categories dinner, lunch, pastas, salads and dressings, main course
Time 1h
Yield 4 servings
Number Of Ingredients 24
Steps:
- In a small bowl combine sugar, rice vinegar and lime juice and stir to dissolve. Add fish sauce, garlic, ginger, chiles and 1/2 cup water and stir together. Let sit for 15 minutes for flavors to meld. (May be prepared a day ahead and refrigerated.)
- Bring a large pot of water to the boil. Add rice noodles, stir and turn off heat. Let noodles soften (5 to 8 minutes, depending on brand), then drain and rinse with cold water. Leave in colander at room temperature.
- Meanwhile, combine beef, fish sauce, sugar, garlic and lemon grass in a bowl. Massage seasoning into beef and let sit for 15 minutes.
- Line a serving bowl or four individual large wide soup bowls with a few lettuce leaves and top with noodles.
- Heat the oil in a wok over high heat. When wok is nearly smoking, add beef and quickly stir-fry until lightly browned and just cooked, about 2 minutes. Work in batches if necessary so meat browns and doesn't steam. (If you do not have a wok, you may use a cast iron skillet and work in batches.)
- Top noodles with cooked beef, scallions, carrot, cucumber and daikon. Sprinkle with herbs, crushed peanuts and fried shallots (add sprouts if using). Drizzle lightly with dipping sauce and pass remaining sauce at table.
LEMONGRASS PORK WITH VIETNAMESE TABLE SALAD
Categories Salad Leafy Green Pork Vegetable Marinate Lunch Meat Pork Chop Summer Noodle Bon Appétit Dairy Free Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 27
Steps:
- For dipping sauce:
- Mix all ingredients in small bowl. Season sauce to taste with salt. (Can be made 1 day ahead. Cover and chill.)
- For pork:
- Mix first 6 ingredients and 2 tablespoons oil in 11x7-inch glass dish. Add pork chops to marinade, turn several times to coat evenly, then crowd together in single layer. Cover and refrigerate at least 30 minutes and up to 2 hours.
- For salad and noodles:
- Arrange cucumber, pineapple, bean sprouts, all herbs, and carrot around edge of large platter. (Can be prepared 2 hours ahead. Cover; chill.)
- Cook noodles in large pot of boiling salted water until just tender and turning white, separating often with tongs, about 4 minutes. Drain. Arrange in center of platter. Mound lettuce leaves in large shallow bowl.
- Prepare barbecue (medium-high heat). Brush grill rack with remaining 1 tablespoon oil. Grill pork with marinade still clinging to meat until slightly charred and cooked through, 4 to 5 minutes per side, depending on thickness. Transfer pork to cutting board. Let rest 10 minutes.
- Cut pork crosswise into 1/3-inch-wide strips. Place pork and any juices from board atop noodles. To serve, fill lettuce leaves with pork, noodles, herbs, and vegetables. Serve with sauce for dipping.
LEMON GRASS SALAD
Provided by Marian Burros
Categories salads and dressings
Time 30m
Yield 5 to 6 servings
Number Of Ingredients 9
Steps:
- Mix tamarind paste with 1/2 cup hot water. Set aside 2 tablespoons; reserve remainder for another recipe.
- Combine tamarind water in a bowl with all remaining ingredients. Taste, and add more fish sauce if you prefer a saltier flavor.
- Serve over grilled fish, shrimp, octopus, beef, pork or chicken. Or mix with cooked flaked fish or pork.
Nutrition Facts : @context http, Calories 36, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 241 milligrams, Sugar 4 grams
THAI SHRIMP LEMONGRASS SALAD
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
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
LEMONGRASS CHICKEN SALAD
Make and share this Lemongrass Chicken Salad recipe from Food.com.
Provided by dale7793
Categories Chicken
Time 50m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Combine lemongrass, lime juice, chilli paste, fish sauce, sugar and dried chilli in a small bowl to make a dressing and set aside.
- Bring the water to the boil in a pot.
- Add chicken and cook until chicken is cooked.
- Drain and rinse chicken under cold water and drain again.
- Heat a grill pan and spray with oil.
- Cook shrimp until just cooked, about 2 minutes per side.
- Set shrimp aside.
- Spread coconut in a small pan and toast under a broiler until lightly browned, Stir often as it burns easily.
- In a large salad bowl combine the cabbage and beans with the coconut, peanuts, cilantro, onion, mint and lime leaves.
- Add chicken and dressing and toss together well.
- Transfer to the serving platter and top with shrimp.
Nutrition Facts : Calories 332, Fat 20.2, SaturatedFat 5.9, Cholesterol 64.8, Sodium 880.1, Carbohydrate 25, Fiber 4.3, Sugar 14.7, Protein 17
GRILLED LEMONGRASS BEEF AND NOODLE SALAD
Categories Salad Blender Food Processor Beef Garlic Herb Pasta Marinate Backyard BBQ Mint Basil Cucumber Grill Chill Grill/Barbecue Lemongrass Gourmet
Yield Serves 4 as an entrée
Number Of Ingredients 18
Steps:
- Make marinade:
- Thinly slice lower 6 inches of lemongrass stalks, discarding remainder of stalks. In a food processor or blender finely grind together sliced lemongrass and garlic. Add remaining marinade ingredients and blend well.
- In a large resealable plastic bag combine marinade and steak and seal bag, pressing out excess air. Marinate steak, chilled, turning bag once or twice, at least 4 hours or overnight.
- In a large bowl soak noodles in hot water to cover 15 minutes, or until softened and pliable.
- Prepare grill (or preheat broiler). Bring a kettle of salted water to a boil for noodles.
- Discard marinade and grill steak on an oiled rack set 5 to 6 inches over glowing coals 3 to 5 minutes on each side for medium-rare. (Alternatively, steak may be broiled on rack of a broiler pan about 3 inches from heat about same amount of time.) Transfer steak to a cutting board and let stand 5 minutes.
- While steak is cooking, drain noodles in a colander and cook in boiling water 30 seconds to 1 minute, or until just tender. In a colander drain noodles and rinse under cold water to stop cooking. Drain noodles well.
- In a large bowl toss noodles with herbs and half of nuoc cham. Divide cucumber among 4 bowls or plates and top with noodles. Sprinkle each serving with 1 to 1 1/2 teaspoons rice powder. Thinly slice steak on the diagonal and divide among noodles, mounding it. Sprinkle chilies over each serving and garnish with herb sprigs. Serve remaining nuoc cham on the side.
More about "lemon grass salad recipes"
10 BEST LEMONGRASS DRESSING RECIPES | YUMMLY
From yummly.com
10 BEST LEMONGRASS DRESSING SALAD RECIPES | YUMMLY
From yummly.com
THAI CHOPPED SALAD WITH LEMONGRASS GINGER SHRIMP
From peasandcrayons.com
THAI LEMONGRASS SALAD | YUM TAKRAI | ยำตะไคร้
From rachelcooksthai.com
LEMONGRASS BEEF NOODLE SALAD | MARION'S KITCHEN
From marionskitchen.com
YUM TAKRAI (SPICY LEMONGRASS SALAD) | SAVEUR
From saveur.com
FRUIT SALAD IN LEMON GRASS SYRUP RECIPE | GOOD FOOD
From goodfood.com.au
SPRING SALAD WITH LEMONGRASS VINAIGRETTE - HEALTHY …
From healthynibblesandbits.com
LEMONGRASS RECIPES | ALLRECIPES
From allrecipes.com
LEMONGRASS VEGETABLE NOODLE SALAD - CULINARY GINGER
From culinaryginger.com
HOW TO USE LEMON GRASS: 12 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
Views 310K
LEMONGRASS SALAD - CIRCULON COOKWARE
From circulon.com
LEMONGRASS BEEF NOODLE SALAD - OLD NEIGHBORHOOD FOODS
From oldneighborhoodfoods.com
CRAB SALAD WITH LEMONGRASS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
LEMONGRASS INFUSED FRUIT SALAD – EASY SUMMER SALADS
From galleyofgail.com
THAI BEEF SALAD WITH LEMONGRASS - MY MARKET KITCHEN
From mymarketkitchen.tv
THAI LEMONGRASS DRESSING RECIPE • COOKING HAWAIIAN STYLE
From cookinghawaiianstyle.com
SARDINE AND LEMONGRASS SALAD | SAVEUR
From saveur.com
10 BEST LEMONGRASS DRESSING SALAD RECIPES - FOOD NEWS
From foodnewsnews.com
CHICKEN & LEMONGRASS SALAD | THAI SALAD | SBS FOOD
From sbs.com.au
LEMONGRASS AND GINGER POTATO SALAD RECIPE | MYRECIPES
From myrecipes.com
LEMONGRASS CHICKEN SALAD - THE DEFINED DISH - RECIPES
From thedefineddish.com
LEMONGRASS STEAK WEDGE SALAD - THECOMMUNALFEAST.COM
From thecommunalfeast.com
LEMONGRASS CHICKEN SALAD - HEATHER CHRISTO
From heatherchristo.com
25 LEMONGRASS RECIPES TO FRESHEN UP YOUR MEALS - INSANELY GOOD
From insanelygoodrecipes.com
200 LEMON GRASS RECIPES IDEAS | LEMON GRASS, RECIPES, LEMONGRASS …
From pinterest.ca
LEMONGRASS CHICKEN NOODLE SALAD | HEALTHY NIBBLES BY LISA LIN
From healthynibblesandbits.com
10 BEST LEMONGRASS DRESSING SALAD RECIPES | YUMMLY
From yummly.co.uk
BEEF AND LEMONGRASS SALAD - HEALTHY FOOD GUIDE
From healthyfood.com
GRILLED LEMONGRASS BEEF SALAD — VICKY PHAM
From vickypham.com
GRILLED LEMONGRASS CHICKEN NOODLE SALAD - MARION'S KITCHEN
From marionskitchen.com
LEMONGRASS CHICKEN NOODLE SALAD - NADIA LIM
From nadialim.com
GROUND LEMONGRASS CHICKEN (LARB) - RICARDO
From ricardocuisine.com
COCONUT & LEMONGRASS RAW VEGETABLE SALAD - NUTRITION IN THE KITCH
From nutritioninthekitch.com
RADISH SALAD WITH LEMONGRASS DRESSING - ELLICSR
From ellicsr.ca
GRILLED LEMONGRASS BEEF SALAD RECIPE - IDEALIST FOODS
From idealistfoods.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love