Tangled Thai Salad For Zwt 9 Recipes
TY'S THAI SALAD
Provided by Trisha Yearwood
Categories side-dish
Time 20m
Yield 12 servings
Number Of Ingredients 14
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.
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.;
EASY SIRLOIN THAI SALAD
Tender Sirloin on a bed of crisp salad greens and fresh mango paired with avocado and bell peppers. All topped with a delicious Thai dressing.
Provided by Beef. It's What's for Dinner.
Categories Trusted Brands: Recipes and Tips Beef. It's What's for Dinner
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Place beef steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
- Meanwhile, whisk all Dressing ingredients in medium bowl until smooth; set aside. Arrange lettuce on serving platter; arrange mango, avocado, carrot and bell pepper over lettuce.
- Carve steak into slices; season with salt. Arrange beef over salad. Drizzle with dressing. Sprinkle with peanuts, if desired. Serve immediately; squeeze lime wedges over salad, as desired.
Nutrition Facts : Calories 383.7 calories, Carbohydrate 28.8 g, Cholesterol 49.1 mg, Fat 20.4 g, Fiber 6.8 g, Protein 24.9 g, SaturatedFat 4.8 g, Sodium 488.4 mg, Sugar 19.8 g
SALAT TANGIERS (MOROCCAN RECIPE FOR ZWT-9)
I am not sure why, but I had never used much couscous in my cooking until I played ZWT & No Africa was 1 of the Tour destinations. I fell deeply in "serious like" w/it & use it a lot in my cooking now. I am also a big fan of recipes that combine pasta plus veggie elements to work well as a single side-dish w/most meat choices. All that said, I found this recipe at a cooking-by-country website, captured it for myself & decided to share it w/you. Times were vague -- So I opted to allow 5 min for ingredient prep, 20 min cook time & not include the 1 hr chill time. Enjoy!
Provided by twissis
Categories Salad Dressings
Time 25m
Yield 6 Side-Dish Servings, 6 serving(s)
Number Of Ingredients 16
Steps:
- Place the couscous & salt in lrg bowl. Add enough boiling water to cover it by ¼-inch. Cover tightly w/cling-film & allow to stand for 8-10 minutes.
- Meanwhile, place the carrots, bell pepper & beans in a saucepan w/enough water to just cover. Bring to a boil & cook for 8-10 min until just tender.
- Meanwhile, mix together all dressing ingredients in a sml bowl.
- Drain the cooked vegetables well & add to the cooked couscous, mixing well w/a fork.
- Add onions, raisins & almonds. Then pour in the dressing & toss well. Chill for at least 1 hr before serving.
- NOTE: I can look into my creative cooking future & foresee that I may eventually play w/the flavor profile of this recipe. Using the salad dressing as the flavor mechanism would allow for different fruit flavors & even a sweet version that adds sugar or honey to the mix. Feel free to use your own imagination.
PAKISTANI SPICED POTATOES (ZWT-9)
Found at a cooking-by-country website, this recipe boasts all the things I want from a recipe. It can be served hot or cold, can be served as a starter or a side-dish to virtually all main-courses, can be made ahead, is ingredient friendly & has a 35 min prep time (Cool time not included)..I rest my case. Enjoy!
Provided by twissis
Categories Potato
Time 35m
Yield 6 1/4 lb Servings, 6 serving(s)
Number Of Ingredients 7
Steps:
- Place unpeeled potatoes in a lrg saucepan, cover w/water, bring to the boil & cook for 20 min or until very tender. Remove from the heat & allow to cool.
- Peel the cold potatoes & cut into 1-in cubes (2.5 cm).
- Heat the oil (or ghee) in a lrg frying pan until hot. Add potato cubes & fry until golden brown on all sides.
- Sprinkle potatoes w/the remaining ingredients, stir to evenly coat & add salt as desired. Remove w/a slotted spoon & serve hot or cold.
THAI ICED TEA (ZWT-9)
There are several recipes in the data base for Thai Iced Tea, but none like this one. Nancie McDermott was credited for this recipe found at "Quick & Easy Thai: 70 Everyday Recipes". From her intro: "Sold in 1 lb cellophane-wrapped packets in Asian markets, this finely chopped black tea is spiced w/cinnamon, star anise & vanilla, & then tinged w/a bit of food coloring to create its gorgeous terra-cotta hue. Like Thai coffee, Thai tea is traditionally sweetened well w/sugar as it brews & crowned w/a generous splash of evaporated milk or half-&-half just before serving. You can brew Thai tea in a teapot, drip coffeemaker or French press (making it very strong & adding sugar while the tea is still very hot). Time has been estimated & does not include cool & chill time. Enjoy!
Provided by twissis
Categories Beverages
Time 15m
Yield 4-6 Glasses of Iced Tea, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a med saucepan over med-heat, bring the water to a boil. Stir in the Thai tea powder & remove from heat. Stir well to mix in the sugar & then let it cool (stirring occ to dissolve sugar).
- When the tea has cooled to room temp, strain it thru a fine-mesh strainer or coffee filter into a pitcher & chill until serving time.
- To serve, fill 4-6 tall glasses w/ice & then add about 3/4 cup Thai tea to ea glass. Top off ea glass w/3-4 tbsp evaporated milk. Serve at once, as the evaporated milk cascades over the ice & swirls languidly into the tea.
Nutrition Facts : Calories 229.5, Fat 4.8, SaturatedFat 2.9, Cholesterol 18.3, Sodium 75.2, Carbohydrate 43.8, Sugar 37.4, Protein 4.3
SALAD TOPPER BY FRESH - USE W/TANGLED THAI SALAD - ZWT-9
FRESH is a sml chain of Canadian-owned & operated restaurants, which originally began as a juice bar 20 yrs ago. Everything on their menu is vegan, altho they offer some vegetarian dishes at their takeout counter. 1 of their MOST requested recipes is their Tangled Thai Salad (recipe entered by me) & FRESH uses this "Salad Topper" w/the Tangled Thai Salad. Per the recipe intro: "This crunchy mix adds great flavor & texture to any salad. If you want to use it as a topper for fruit salad, yogurt or oatmeal - Leave the salt out & replace it with sugar. If you can't find puffed quinoa at your local health food store, you can sub puffed millet. This recipe makes 1 3/4 cups & the mixture keeps for months in an airtight container." Altho used w/the Tangled Thai Salad, the intro suggested a wider variety of uses & I saw it as an optional add to the Tangled Thai Salad. SO I decided to enter it as a separate recipe. Enjoy!
Provided by twissis
Categories Berries
Time 5m
Yield 14 2 tbsp servings, 14 serving(s)
Number Of Ingredients 7
Steps:
- Put all of the ingredients in a bowl, mix well & store in an airtight container.
- To Serve: Sprinkle 2 tbsp of mixture atop the Tangled Thai Salad or other salad of choice.
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