Thai Salad With Cilantro Lime Dressing Recipes

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THAI SALAD WITH PEANUT LIME DRESSING



Thai Salad with Peanut Lime Dressing image

Provided by Marzia

Time 20m

Number Of Ingredients 13

1/4 cup Creamy Peanut Butter (low fat or regular, whatever you like)
2 and 1/2 tablespoons rice vinegar
1/2 teaspoon EACH: sesame oil, toasted sesame seeds, AND red pepper flakes
3 tablespoons EACH: lime juice, sugar AND chopped cilantro
1 and 1/2 tablespoons Soy sauce
2 tablespoons EACH: canola oil AND honey
1 tablespoon EACH: minced garlic AND freshly grated ginger
5 cups Napa cabbage (shredded coleslaw mix works too)
2 cups Red Cabbage
1 Red bell pepper, thinly sliced
1 cup shelled edamame* (see note)
3 scallions, thinly sliced on the diagonal
3 whole carrots, shredded

Steps:

  • For the dressing: In a medium bowl, combine the peanut butter, rice vinegar, sesame oil, lime juice, soy sauce, canola oil, sugar and honey and whisk until smooth. Add the red pepper flakes, garlic, ginger, cilantro, and sesame seeds and mix until combined. Alternately, you can combine all ingredients in a blender and process until completely smooth. Let dressing rest for 10 minutes before tossing with salad.
  • For the Salad: In a large bowl, combine all ingredients, toss. Right before serving, drizzle peanut lime dressing over the top and toss.

TY'S THAI SALAD



Ty's Thai Salad image

Provided by Trisha Yearwood

Categories     side-dish

Time 20m

Yield 12 servings

Number Of Ingredients 14

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.

CARRIE'S PAD THAI SALAD



Carrie's Pad Thai Salad image

This is my favorite Pad Thai creation. After I started making it at home, I could never go back. This is a full meal, suitable for vegetarians and meat-eaters alike. Please enjoy!

Provided by Carrie Medina

Categories     World Cuisine Recipes     Asian     Thai

Time 38m

Yield 4

Number Of Ingredients 19

1 (12 ounce) package dried rice noodles
½ cup white sugar
¼ cup water
½ lime, juiced
2 tablespoons soy sauce
2 tablespoons fish sauce
1 teaspoon tamarind concentrate
¼ cup peanut oil
1 clove garlic, minced
4 eggs
1 tablespoon paprika
¼ teaspoon chili powder, or to taste
1 head lettuce, chopped, or as needed
2 tablespoons flaxseed oil
½ cup fresh bean sprouts, or to taste
½ cup chopped green onion
½ cup chopped fresh cilantro
½ cup chopped peanuts
½ lime, cut into wedges

Steps:

  • Place noodles in a bowl with enough hot water to cover; soak noodles until soft, about 10 minutes. Strain.
  • Combine sugar, water, lime juice, soy sauce, fish sauce, and tamarind in a large saucepan over medium heat. Simmer gently, stirring occasionally, until sauce is slightly thickened, 3 to 5 minutes.
  • Heat peanut oil in a skillet over medium heat. Add garlic; stir just until fragrant, 30 seconds to 1 minute. Add eggs; cook and stir until almost set, 2 to 3 minutes. Add strained noodles to egg mixture; stir in 1/2 of the sauce. Continue to cook and stir noodle mixture until hot, adding additional sauce as desired, 2 to 3 minutes more. Sprinkle paprika and chili powder over the noodles.
  • Layer lettuce on a serving dish or in individual bowls; drizzle with flaxseed oil. Place noodle mixture on lettuce; garnish with bean sprouts, green onion, cilantro, and peanuts. Serve with lime wedges.

Nutrition Facts : Calories 806.7 calories, Carbohydrate 109.1 g, Cholesterol 186 mg, Fat 35.3 g, Fiber 6.1 g, Protein 16.6 g, SaturatedFat 6 g, Sodium 1244.2 mg, Sugar 30.1 g

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