Thai Salad Recipes

CRUNCHY THAI SALAD

Crunchy Thai Salad image

Provided by Jamie Oliver

Time 20m

Number Of Ingredients 21

Ingredients

Noodles
Bean sprouts
Finely sliced green and red peppers
Baby spinach
Finely sliced and seeded red or green chiles
Rocket (arugula)
Sliced scallions
Peeled, seeded and sliced cucumbers
Finely sliced Chinese and Savoy cabbage
Whole sugar snap peas
Mint, basil and coriander (cilantro)
Lightly toasted cashew nuts or sesame seeds, for garnish
4 tablespoons fresh lime juice
3 tablespoons olive oil
1 tablespoon sesame seed oil
1 tablespoon soy sauce
Large pinch brown sugar
1 tablespoon ginger, peeled and finely chopped
1/2 clove garlic, finely sliced
1 red chili, seeded and finely sliced
1 large handful fresh coriander (cilantro) and basil, chopped

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.;

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

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.

THAI SLAW SALAD

Thai Slaw Salad image

Saw this recipe on Rachael Ray's program on Food Network. Love any recipes for salads that doesn't use mayo. Travels well!!

Provided by katie in the UP

Categories < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 (16 ounce) shredded cabbage (coleslaw mix)
1/4 seedless European cucumber, sliced thin (I used 1/2)
1 small red pepper, seeded and thinly sliced (I've also used green ones, whatever I have on hand)
4 scallions, thinly sliced
20 leaves fresh basil, shredded
toasted sesame seeds
1/2 teaspoon crushed red pepper flakes
1 garlic clove, minced (I use my micro plane)
1/4 cup rice wine vinegar
2 tablespoons honey
1 tablespoon soy sauce
2 tablespoons vegetable oil
1 teaspoon toasted sesame oil

Steps:

Combine veggies in a bowl. Combine dressing ingredients in a small plastic container and shake well for 1 minute.
Drizzle sauce over veggies and toss to coat evenly. Let stand 10 minutes and re toss before serving and garnish with toasted sesame seeds.

THAI SALAD WITH CILANTRO LIME DRESSING

Thai Salad with Cilantro Lime Dressing image

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

Ingredients

2 medium limes
1 bunch fresh cilantro leaves, stems removed (about 2 cups)
1 cup sugar
1 Thai red chile pepper, seeded and chopped
2 garlic cloves, halved
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups canola oil
1 head Chinese or napa cabbage, finely shredded
1 small head red cabbage, finely shredded
1 English cucumber, chopped
1 package (10 ounces) frozen shelled edamame, thawed
2 medium ripe avocados, peeled and cubed
1 cup shredded carrots
3 green onions, sliced

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.

THAI SALAD WITH PEANUT DRESSING

Thai Salad with Peanut Dressing image

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

Ingredients

2 cups spring mix salad greens
1/2 cup fresh cilantro leaves
1 small napa cabbage, shredded
1 small cucumber, sliced
1 small red onion, julienned
2 small carrots, shredded
2 green onions, sliced
1/4 cup creamy peanut butter
3 tablespoons hot water
1 tablespoon lime juice
1 tablespoon sesame oil
1 tablespoon fish sauce
1 tablespoon rice vinegar
1/2 teaspoon crushed red pepper flakes
1 small garlic clove, minced
1/4 cup dry roasted peanuts
Jalapeno pepper slices, optional

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 CUCUMBER SALAD

Thai Cucumber Salad image

The vegetables in this crunchy, satisfying Thai Cucumber Salad can be tossed together with the tangy rice vinegar dressing a week in advance, leaving nothing more to do before serving than to scatter roasted peanuts and fresh herbs over the top.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 35m

Yield Serves 2 to 4; Makes about 2 1/2 cups

Number Of Ingredients 8

Ingredients

1/2 cup unseasoned rice vinegar
2 tablespoons sugar
Kosher salt
1 English cucumber (12 ounces), thinly sliced (2 1/2 cups)
1/2 small red onion, thinly sliced (1/2 cup)
1 Thai chile, thinly sliced (seeded for less heat, if desired)
1/4 cup roasted unsalted peanuts, roughly chopped
1/2 cup fresh herbs, such as Thai basil, mint, and cilantro, roughly chopped

Steps:

Bring vinegar, sugar, and 1/2 teaspoon salt to a boil in a small saucepan. Reduce heat to medium and cook until mixture has consistency of syrup, about 5 minutes. Transfer to a medium bowl; let cool completely.
Add cucumber, onion, and chile; toss to combine. Let stand until cucumbers absorb liquid, 5 minutes, then toss again. Salad can be refrigerated, covered, up to 1 week. Top with peanuts and herbs just before serving.

THAI SALAD DRESSING

Thai Salad Dressing image

Fantasic dressing with salad made up of beansprouts, finely sliced red and green bell peppers, sliced scallions, sliced peeled and seeded cucumbers, (any combination you want of crunchy veg) and fresh herbs (try basil, mint or cilantro). Great finished off with some crunchy sesame seeds or cashews!

Provided by English_Rose

Categories Salad Dressings

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 tablespoons fresh lime juice
6 tablespoons olive oil
1 tablespoon sesame oil
1 tablespoon soy sauce
1 pinch brown sugar
1 tablespoon fresh ginger, minced
1/2 garlic clove, minced
1 fresh red chili pepper, deseeded and sliced
2 tablespoons fresh cilantro, finely chopped

Steps:

Thoroughly mix all ingredients together.
Will keep in fridge for two days.

Nutrition Facts : Calories 222.1, Fat 23.7, SaturatedFat 3.3, Sodium 253.6, Carbohydrate 3, Fiber 0.3, Sugar 1, Protein 0.8

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

Ingredients

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

THAI CHICKEN SALAD

Thai chicken salad image

This salad couldn't be easier to make - simply shred leftover cooked chicken and mix with Asian flavours, tropical fruit, cashew nuts and herbs

Provided by Katy Greenwood

Categories Main course

Time 20m

Number Of Ingredients 11

Ingredients

1 head Chinese leaf , shredded
2 cooked chicken breasts or 200g leftover cooked chicken, shredded
1 mango , peeled, stoned and thinly sliced
bunch mint , leaves picked
6 spring onions , sliced diagonally
3 tbsp salted peanut or cashew nuts, roughly chopped
juice 4 limes
4 tbsp sesame oil
pinch of sugar
splash of fish sauce
2 large red chillies , deseeded and finely chopped

Steps:

To make the dressing, mix together all the ingredients and stir to dissolve the sugar.
In a large bowl, mix all the salad ingredients except the nuts. Toss with the dressing and season with black pepper. Scatter with the nuts to serve.

Nutrition Facts : Calories 332 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 0.8 milligram of sodium

THAI BEEF SALAD

Thai beef salad image

A low calorie salad with a Thai chilli dressing and tender rump steak. Put your spiralizer to good use and treat yourself to a simple, flavourful supper

Provided by Sophie Godwin - Cookery writer

Categories Dinner, Supper

Time 35m

Number Of Ingredients 10

Ingredients

1 cucumber and 1 mooli, ends trimmed, halved widthways and spiralized into thin noodles, then patted fry and any long strands cut in half
1 rump steak (200-250g)
2 tsp groundnut oil or sunflower oil
100g beansprouts
small pack coriander , leaves picked
1 garlic clove , crushed
1 tbsp fish sauce
1 tbsp soft brown sugar
1/2 lime , zested and juiced
1 red chilli , finely chopped (deseeded if you like)

Steps:

Mix all the dressing ingredients, stirring until the sugar has dissolved. In a large bowl, toss the cucumber and mooli with half the dressing.
Rub the steak with the oil and season on both sides. Heat a frying pan until it is searing hot. Fry the steak for 2-3 mins each side for medium rare. Transfer to a plate to rest.
To assemble the salad, pile the vegetables onto plates and mix with the beansprouts and coriander. Top with the steak and remaining dressing.

Nutrition Facts : Calories 351 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 1.8 milligram of sodium

More about "thai salad recipes"

FRESH & SIMPLE THAI SALAD - THE HOME COOK'S KITCHEN

2021-09-22 Place the dressing ingredients in a jar and shake together until well combined. Layer your salad. This requires a bit of thought because you want …
From thehomecookskitchen.com
5/5 (6)
Total Time 10 mins
Category Main Course, Salad
Calories 74 per serving

Make dressing by placing all ingredients in a jar and shaking. Adjust flavours according to taste.

Thai Salad Recipes

CRUNCHY THAI SALAD

TY'S THAI SALAD

THAI SLAW SALAD

Saw this recipe on Rachael Ray's program on Food Network. Love any recipes for salads that doesn't use mayo. Travels well!!

THAI SALAD WITH CILANTRO LIME DRESSING

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

THAI CUCUMBER SALAD

The vegetables in this crunchy, satisfying Thai Cucumber Salad can be tossed together with the tangy rice vinegar dressing a week in advance, leaving nothing more to do before serving than to scatter roasted peanuts and fresh herbs over the top.

THAI SALAD DRESSING

Fantasic dressing with salad made up of beansprouts, finely sliced red and green bell peppers, sliced scallions, sliced peeled and seeded cucumbers, (any combination you want of crunchy veg) and fresh herbs (try basil, mint or cilantro). Great finished off with some crunchy sesame seeds or cashews!

THAI NOODLE SALAD

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.

THAI CHICKEN SALAD

This salad couldn't be easier to make - simply shred leftover cooked chicken and mix with Asian flavours, tropical fruit, cashew nuts and herbs

THAI BEEF SALAD

A low calorie salad with a Thai chilli dressing and tender rump steak. Put your spiralizer to good use and treat yourself to a simple, flavourful supper

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