Thai Vegetable Salad Recipes

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TANGY THAI CABBAGE SALAD



Tangy Thai Cabbage Salad image

I found a basic recipe for a Thai cabbage slaw, and I added a few tweaks of my own to give it a crunchier texture and a little more zip! It goes well with grilled meats and seafood on a hot day.

Provided by krista v.

Categories     Salad     Vegetable Salad Recipes

Time 1h30m

Yield 6

Number Of Ingredients 11

2 limes, juiced
1 tablespoon Asian red chili paste
1 tablespoon white sugar
1 teaspoon grapeseed oil, or more as needed
1 small head napa cabbage, shredded
2 carrots, shredded
1 small red bell pepper, thinly sliced
½ seedless cucumber, sliced paper-thin
⅓ cup cilantro, chopped
½ cup peanuts, chopped, or more to taste
salt and ground black pepper to taste

Steps:

  • Whisk lime juice, chili paste, and sugar together in a small bowl. Add oil in slow stream while still whisking.
  • Combine napa cabbage, carrots, bell pepper, cucumber, cilantro, and peanuts in a large bowl. Season with salt and pepper. Pour dressing over vegetables and toss with tongs to coat. Chill salad for at least 1 hour. Stir and adjust seasonings before serving.

Nutrition Facts : Calories 133.7 calories, Carbohydrate 15.9 g, Fat 7.5 g, Fiber 4 g, Protein 5 g, SaturatedFat 1.2 g, Sodium 173.7 mg, Sugar 7 g

THAI VEGETABLE SALAD



Thai Vegetable Salad image

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

2 yellow squash
2 red bell peppers, roasted and peeled
6 cloves garlic, chopped
1 teaspoon red pepper flakes (to taste)
1 -3 fresh Thai red chili pepper, chopped (to taste)
1 tablespoon light soy sauce
1 tablespoon balsamic vinegar (or to taste)
3 -4 tablespoons vegan sugar (or granulated sugar)
1/2 lime, juice of
6 tablespoons thinly sliced green onions
1/2 medium green cabbage, thinly shredded
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro
1/4 cup chopped of fresh mint (optional)

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

THAI NOODLE AND VEGETABLE SALAD



Thai Noodle and Vegetable Salad image

This could be served as a side with an Asian inspired meal, or as a main course for vegetarians. Great flavor combinations. Enjoy!

Provided by LifeIsGood

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

6 ounces rice sticks
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons soya sauce
2 tablespoons lime juice
2 large garlic cloves, crushed
1 1/2 teaspoons finely grated ginger
8 ounces sliced fresh white mushrooms or 8 ounces cremini mushrooms
1 cup sweet red pepper, julienned
1 cup snow peas, julienned snow peas
1 cup carrot, pre-shredded
2 green onions, diagonally sliced
1/2 cup cilantro leaf, chopped

Steps:

  • In a large bowl, soak noodles in hot water for 20 minutes; drain and cook in boiling water for 2 minutes; drain well and place in large bowl.
  • Meanwhile in a measuring cup, or jar with lid, combine hoisin sauce, rice vinegar, sesame oil, soya sauce, lime juice, garlic and gingerroot; stir or shake to blend well.
  • Pour half of the dressing over drained cooked noodles.
  • Toss mushrooms, pepper, peas, carrot, onions and cilantro and remaining dressing with noodles.
  • Serve at room temperature or chill until the next day.

Nutrition Facts : Calories 295.1, Fat 7.8, SaturatedFat 1.2, Cholesterol 0.2, Sodium 739.5, Carbohydrate 50.8, Fiber 4.3, Sugar 7.9, Protein 6.2

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