Tangled Thai Salad Recipes

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TANGLED THAI NOODLE BOWLS



Tangled Thai Noodle Bowls image

Provided by Sara Lynn Cauchon

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

3 tablespoons reduced-sodium soy sauce or tamari sauce
2 tablespoons smooth natural peanut butter
2 tablespoons rice vinegar
1 tablespoon honey
1 lime, juiced
1 garlic clove, grated
1/2 teaspoon freshly grated ginger
1 tablespoon sesame oil
1 cup shredded red cabbage
3 carrots, julienned
2 zucchini, julienned
8 ounces dry rice noodles
1 green onion, chopped
1/4 cup chopped peanuts

Steps:

  • Whisk the soy sauce, peanut butter, rice vinegar, honey, lime juice, garlic and ginger together in a small bowl until well combined. Set aside.
  • Bring 3 to 4 quarts of water to a boil in a large pot.
  • At the same time, heat the sesame oil in a large wok or nonstick skillet over medium-high heat. Add the red cabbage, carrot and zucchini. Cook, stirring often, 3 to 4 minutes. At the same time, add the rice noodles to the pot of boiling water and cook for 3 to 4 minutes.
  • Using tongs, gently transfer the cooked rice noodles directly to the skillet. Add the sauce and toss until everything is well combined and evenly coated.
  • Serve immediately topped with chopped green onion and peanuts.

THAI NOODLE SALAD



Thai Noodle Salad image

Here is a quick recipe for a salad with an Asian flair that is elegant and good enough for the fanciest party. It's not only a healthy alternative, but tastes fantastic.

Provided by Yakuta Rasheed

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 1h15m

Yield 20

Number Of Ingredients 21

1 (12 ounce) package angel hair pasta
3 cups shredded napa cabbage
4 large carrots, shredded
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
1 bunch fresh cilantro, chopped
1 bunch fresh green onions, chopped
½ cup chopped peanuts
2 tablespoons toasted black sesame seeds
8 ounces frozen cooked shrimp, thawed and drained
¼ cup peanut butter
2 tablespoons tahini
¼ cup rice wine vinegar
¼ cup sweet chili sauce
5 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water; cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss together the pasta, cabbage, carrots, green, red and yellow bell peppers, 1/2 of the cilantro, 1/2 of the onions, and shrimp.
  • In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chile sauce. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper. Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated. Garnish with remaining cilantro, green onions, peanuts and black sesame seeds.

Nutrition Facts : Calories 140.7 calories, Carbohydrate 16.4 g, Cholesterol 22.7 mg, Fat 5.7 g, Fiber 2.6 g, Protein 7.6 g, SaturatedFat 0.8 g, Sodium 472.8 mg, Sugar 3.5 g

TANGLED THAI SALAD FOR ZWT-9



Tangled Thai Salad for ZWT-9 image

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. They have published 3 cookbooks described as "for those relatively comfortable w/cooking (particularly vegan cooking)" & "with restaurant quality pretty much guaranteed". This recipe is FRESH's famous Tangled Thai Salad - 1 of their MOST requested recipes. FRESH uses a "spiralizer" to cut the carrot & yellow beets into super-long, thin strands that form a big round tangle of a salad, but a julienne peeler will give you nice long strands as well. If you have no spiralizer or julienne peeler, just cut the veggies into sticks as thin & long as you can. Said to serve "1 person as a complete meal", it also serves 2-3 as a side-salad. FRESH uses their "Salad Topper" w/this Thai salad, but I saw it as optional & have entered it as a separate recipe. This is a no-cook recipe & I have allowed 20 min for ingredient prep plus assembly. Enjoy!

Provided by twissis

Categories     Salad Dressings

Time 20m

Yield 1 Salad Meal or 2-3 Side Salads, 1 serving(s)

Number Of Ingredients 24

1 cup napa cabbage, chopped
1/3 cup sliced jicama (cut into sml sticks)
2/3 cup carrot (shredded or spiralized)
2/3 cup yellow beet (shredded or spiralized)
3 slices cucumbers, halved
2 teaspoons raw peanuts, chopped
1 lime wedge
2 -3 tablespoons cilantro, chopped
3 garlic cloves, minced
2 tablespoons cilantro, tightly packed
2 tablespoons peanut butter
2 tablespoons lime juice, Plus
2 teaspoons lime juice (as below)
2 teaspoons lime juice
1 tablespoon soy sauce, plus
1/2 teaspoon soy sauce (as below)
1/2 teaspoon soy sauce
1 tablespoon rice vinegar
1 tablespoon fresh ginger, peeled & chopped
2 tablespoons coconut milk
1 1/2 teaspoons sugar
3/4 teaspoon sesame oil
3/4 teaspoon sambal oelek
1/2 cup sunflower oil

Steps:

  • For the Salad:.
  • Put napa cabbage in a lrg, shallow serving bowl & top w/jicama.
  • Pile the carrot & beet on top & drizzle w/the dressing.
  • Garnish w/cucumber, peanuts, Salad Topper (if using - recipe entered separately), lime & cilantro. Drizzle w/4 tbsp of the Peanut Lime Dressing.
  • For the Dressing:.
  • In a blender, puree all ingredients except the sunflower oil.
  • W/blender running, add sunflower oil in a thin stream until dressing is emulsified.
  • NOTE - "The Peanut Lime Dressing makes 1 cup, keeps for a wk in the fridge, is delicious on the Tangled Thai Salad & would be equally good on any salad or even poured on top of cold noodles.".

SALAD TOPPER BY FRESH - USE W/TANGLED THAI SALAD - ZWT-9



Salad Topper by FRESH - Use W/Tangled Thai Salad - ZWT-9 image

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

1 cup puffed quinoa or 1 cup puffed millet
1/4 cup goji berry
1/4 cup currants
2 tablespoons sliced almonds
2 tablespoons hazelnuts, chopped
2 tablespoons pistachios, chopped
1/4 teaspoon sea salt

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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