Thai Pepper Salad Recipes
ASIAN PEPPER SALAD
Fresh, colorful, and delicious! One of my Asian co-workers taught me how to make this easy culinary work of art. Dress with your choice of salad dressing. My friend likes roasted sesame dressing, which is very nice. It's available in Asian grocery stores.
Provided by Cynthia Ross
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Toss corn with sliced green, red, yellow, and orange bell peppers in a large salad bowl until thoroughly combined. Pour sesame salad dressing over salad and toss again.
Nutrition Facts : Calories 196.4 calories, Carbohydrate 28.6 g, Fat 9.6 g, Fiber 3.7 g, Protein 4 g, SaturatedFat 1.5 g, Sodium 510.2 mg, Sugar 7.7 g
THAI PEPPER SALAD
We mixed soy sauce, BBQ sauce and MIRACLE WHIP Dressing into a flavorful sauce for veggies and cooked steak. Best part? This salad is ready in 20 minutes!
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients in large bowl.
- Mix dressing, soy sauce and barbecue sauce until blended. Add to meat mixture; toss to coat.
- Serve immediately. Or, cover and refrigerate until ready to serve.
Nutrition Facts : Calories 320, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 45 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g
SIMPLE THAI MANGO SALAD
There are lots of Thai Mango Salad (Som Tum) recipes available in the web. Seems mine is a simplify version of it. Yet its' still a wonderful dinner starter to try. A hint of spiciness, sourness, sweetness and crunchiness will definitely whet your appetite!
Provided by ongwienkai1980
Categories Mango
Time 1h
Yield 900 g, 4 serving(s)
Number Of Ingredients 9
Steps:
- Skin mango. Cut out two 'cheek' and cut into thin slices.
- Cut onion in half from 'pole' to 'pole'. Cut each half into thin julienned slices.
- Rinse twice both dried anchovies and dried shrimps. Dry anchovies in oven for 15 minutes at 100℃. Finely chop dried shrimp. Fry both ingredients until crispy brown.
- Half red chilli pepper horizontally and scrape out seeds. Cut into thin strips. Finely chop Thai pepper. Add peppers to fish sauce. Add 50 ml water to plum sauce.
- Prepare a ceramic pot, a masher and a spatula.
- Add mango, onion, chilli, and sauces to the pot.
- Mix well while given a nice press.
- Garnish with fried shrimps and anchovies. Enjoy!
Nutrition Facts : Calories 171.8, Fat 1, SaturatedFat 0.2, Cholesterol 6.3, Sodium 463, Carbohydrate 41, Fiber 4.2, Sugar 29.7, Protein 3.3
THAI SALAD WITH PEANUT DRESSING
This Thai salad is very fresh and flavorful. The peanut garnish adds a satisfying crunch. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, toss salad greens and next 7 ingredients. For dressing, in a small bowl, whisk the first eight ingredients. Add to salad mixture and toss to coat. Divide mixture between four plates; top with peanuts and jalapenos if desired.
Nutrition Facts : Calories 111 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 286mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
THAI SALAD WITH CILANTRO LIME DRESSING
I created this salad to replicate one I tried on a cruise several years ago. It goes over very well at family gatherings and potlucks year-round. We love the spice of the Thai chile, but if your family isn't into spice, feel free to leave it out. It will still be delicious! —Donna Gribbins, Shelbyville, Kentucky
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 22 servings.
Number Of Ingredients 15
Steps:
- Finely grate enough zest from limes to measure 1 tablespoon. Cut limes crosswise in half; squeeze juice from limes. Place zest and juice in a blender; add cilantro, sugar, red chile pepper, garlic, salt and pepper. While processing, gradually add oil in a steady stream., In a large bowl, combine cabbages, cucumber, edamame, avocados, carrots and green onions. Drizzle with dressing; toss to coat.
Nutrition Facts : Calories 271 calories, Fat 23g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 69mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 2g protein.
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