Thai Vegetable Salad Recipes
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.;
THAI VEGETABLE SALAD
Make and share this Thai Vegetable Salad recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 27m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Steam the squash until just tender (or use another method), allow to cool; set aside.
- Chop the roasted bell peppers and place them in a food processor or blender with the garlic, hot pepper flakes, chiles, soy sauce, balsamic, sugar, and lime juice.
- Pulse or process until mixture becomes pasty.
- Toss the squash with the green onions, cabbage, basil, cilantro, and mint; add the dressing and toss.
- Place servings on salad plates (or a platter), chilling until ready to eat.
Nutrition Facts : Calories 124, Fat 0.8, SaturatedFat 0.2, Sodium 287.1, Carbohydrate 27.6, Fiber 5.8, Sugar 19.7, Protein 4.6
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- Make dressing: Zest the orange, set aside, then juice the orange into a ½ cup measuring cup. Juice the lime into the same measuring cup. You should have roughly ⅓ to ½ Cup of fresh citrus juice. Add the juice, zest and all the rest of the ingredients except the peanuts (or peanut butter) into a blender. Blend until smooth. Finally add 3 tablespoons peanuts ( or peanut butter) blend again, adding more to desired thickness.
- Dress the salad with some or half of the dressing- you may not need all – tossing as you go, adding more if necessary.
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