Mrs Elswood Thai Style Salad Recipes

TY'S THAI SALAD

Ty's Thai Salad image

Provided by Trisha Yearwood

Time 20m

Yield 12 servings

Number Of Ingredients 14

Ingredients

1 head Napa cabbage, shredded
1 head red cabbage, shredded
1 large cucumber, julienned
One 10-ounce bag shelled edamame, cooked
2 carrots, peeled and grated
2 green onions, finely sliced
2 cups olive oil
1 1/2 cups finely chopped fresh cilantro
1 cup sugar
2 cloves garlic, minced
Juice of 2 limes
1/2 teaspoon salt
1/2 teaspoon pepper
1 avocado, peeled and finely sliced

Steps:

For the Thai salad: In a large serving bowl, toss the cabbages, cucumber, edamame, carrots and green onions.
For the sweet lime-cilantro dressing: Put the oil, cilantro, sugar, garlic, lime juice, salt and pepper in a large blender and blend until smooth.
Top each serving of salad with 2 tablespoons of the sweet lime-cilantro dressing and 2 slices of avocado for garnish.

MRS ELSWOOD THAI STYLE SALAD

Mrs Elswood Thai Style Salad image

Fine slices of Mrs Elswood Haimisha cucumbers add a punchy kick to the delicately dressed salad of bean sprouts, gem lettuce, chili and coriander.

Provided by mrselswood

Time 10m

Yield Serves 2

Number Of Ingredients 0

Ingredients

Steps:

Firstly make the dressing. In a bowl whisk together the chopped garlic clove, brown sugar, lime juice, oil and fish sauce. Set aside.
With a vegetable peeler slice the Mrs Elswood Haimisha cucumbers and carrot into thin strips and place in a bowl.
Add a handful of bean sprouts, the deseeded and thinly sliced red chilli, the mint and coriander leaves and the gem lettuce.
Toss well and divide between 2 plates.
Drizzle with the dressing and serve.

MRS ELSWOOD BBQ LAMB KEBABS

Mrs Elswood BBQ Lamb kebabs image

Wheel out the barbecue and cook up a treat using Mrs Elswood's Haimisha cucumbers.

Provided by mrselswood

Time 35m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Combine the olive oil, lemon juice, honey, garlic cloves, onion and herbs in a large resealable plastic bag and mix well.
Add the lamb cubes to the bag, tossing to coat. Seal bag and marinate in the refrigerator at least 2 hours, preferably overnight, rotating the bag occasionally to continually coat the lamb.
Remove lamb from refrigerator 30 minutes before cooking to bring the meat to room temperature.
To assemble the kebabs, fill skewers, alternating peppers, Mrs Elswood Haimisha cucumbers, lamb and tomatoes until all ingredients are used.
Cook the skewers on a BBQ rotating them on all sides, until cooked, about 7 to 8 minutes for medium-rare.

EGGPLANT SANDWICHES

Eggplant Sandwiches image

Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise. This was my favorite sandwich of all time, adapted from a cafe at the University of California, Irvine.

Provided by Jamie

Categories Main Dish Recipes Sandwich Recipes

Time 30m

Yield 2

Number Of Ingredients 8

Ingredients

1 small eggplant, halved and sliced
1 tablespoon olive oil, or as needed
¼ cup mayonnaise
2 cloves garlic, minced
2 (6 inch) French sandwich rolls
1 small tomato, sliced
½ cup crumbled feta cheese
¼ cup chopped fresh basil leaves

Steps:

Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.

Nutrition Facts : Calories 802.1 calories, Carbohydrate 91.3 g, Cholesterol 43.8 mg, Fat 39.5 g, Fiber 8 g, Protein 23.8 g, SaturatedFat 10.5 g, Sodium 1460.2 mg, Sugar 12 g

TY'S THAI SALAD

Ty's Thai Salad image

Just watched Trisha's Southern Kitchen, the episode where Garth Brooks(her husband), cooks with her. They are so cute together! Ty stands for Trisha Yearwood. This is one of their favorite recipes. This recipe makes 12 servings, so feel free to half or quarter it. You can lighten the dressing up by using less oil and sugar to your taste. Enjoy! Recipe adapted from Home Cooking with Trisha Yearwood.

Provided by Sharon123

Categories Salad Dressings

Time 20m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1 head napa cabbage, shredded
1 head red cabbage, shredded
1 large cucumber, julienned
one 10-ounce bag shelled edamame beans, cooked
2 carrots, peeled and grated
2 green onions, finely sliced
1 1/2-2 cups olive oil
1 1/2 cups finely chopped fresh cilantro
3/4-1 cup sugar
2 garlic cloves, minced
2 limes, juice of
1/2 teaspoon salt
1/2 teaspoon pepper
1 avocado, peeled and finely sliced

Steps:

For the Thai salad: In a large serving bowl, toss the cabbages, cucumber, edamame, carrots and green onions.
For the sweet lime-cilantro dressing: Put the oil, cilantro, sugar, garlic, lime juice, salt and pepper in a large blender and blend until smooth.
Top each serving of salad with 2 tablespoons of the sweet lime-cilantro dressing and 2 slices of avocado for garnish.
Cook's Note: You can also 2 add boneless, skinless chicken breasts, cooked, chilled and thinly sliced.

Nutrition Facts : Calories 347.5, Fat 29.6, SaturatedFat 4.1, Sodium 126.7, Carbohydrate 22.1, Fiber 3.2, Sugar 16.4, Protein 1.8

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