Vegetarian Thai Salad Recipes

VEGETARIAN THAI SALAD

Vegetarian Thai Salad image

Make and share this Vegetarian Thai Salad recipe from Food.com.

Provided by Wendys Kitchen

Categories Salad Dressings

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 25

Ingredients

400 g rice noodles, cooked as directed
200 g bean sprouts
1 red capsicum, sliced finely
1 green capsicum, sliced finely
250 g Baby Spinach
1 red chile, deseeded and chopped
250 g rocket (arugula)
2 scallions, sliced
1 cucumber, peeled seeded and sliced
1/2 Chinese cabbage, sliced
200 g whole sugar snap peas
2 tablespoons chopped vietnamese mint
2 tablespoons chopped Thai basil
2 tablespoons chopped coriander (cilantro)
cashew nuts or sesame seeds
4 tablespoons fresh lime juice
3 tablespoons olive oil
1 tablespoon sesame seed oil
1 tablespoon soy sauce
1 teaspoon brown sugar
1 tablespoon ginger, peeled and finely chopped
1/2 garlic clove, finely sliced
1 red chile, seeded and finely sliced
2 tablespoons coriander, chopped (cilantro)
2 tablespoons basil, chopped

Steps:

Add all ingredients together for the salad.
Mix all of the ingredients for the dressing together in a jam jar, shake and pour over the salad.
Garnish with cashew nuts and/or sesame seeds.

Nutrition Facts : Calories 600.9, Fat 15.4, SaturatedFat 2.3, Sodium 512.3, Carbohydrate 107.3, Fiber 9.1, Sugar 10.5, Protein 11.8

THAI NOODLE SALAD (VEGAN)

Thai Noodle Salad (Vegan) image

This recipe is very versatile. I use it as a base and add different types of veggies depending on what we have on hand. The optional ingredients listed below are some of the variations I like to add. I usually make this with basil and mint. This is from Paulette Mitchell's The 15-Minute Vegetarian Gourmet.

Provided by VegSocialWorker

Categories Asian

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

8 -10 ounces rice noodles (or cellophane)
1 cup unsalted peanuts
4 tablespoons minced gingerroot
1 hot red chili peppers, seeds removed or 1/2 teaspoon crushed red pepper flakes
2 -3 garlic cloves (optional)
1/4 cup chopped fresh basil or 1/4 cup of fresh mint
1/2 cup shredded carrot (optional)
1/2 cup diced cucumber (optional)
1/2 cup red sweet bell pepper, slices (optional)
baked tofu, cubes (optional)
mung bean sprouts (optional)
1/2 cup lemon juice or 1/2 cup white vinegar
1/4 cup soy sauce
1/4 cup sugar
chopped unsalted peanuts (optional, for garnish) (optional)

Steps:

Bring a pot of water to a boil.
Meanwhile, in a large bowl soak the noodles in hot tap water for about 5 minutes. Drain noodles, then soak in boiling water for an additional 5 minutes, or until they are softened and clear.
Drain well, and using kitchen shears, cut into shorter lengths. Set noodles aside to cool.
In a food processor or electric mincer, combine peanuts, ginger, and hot pepper. Also add garlic, if using. Process until well mixed.
In a large bowl, toss mixture with noodles. Toss again with basil, mint and any additional vegetables and tofu.
In a measuring cup, combine the juice or vinegar, soy sauce and sugar. Stir until sugar is dissolved. If using unrefined sugar, you may need to heat the sauce in the microwave to get it to dissolve.
Pour over salad and toss until dressing is evenly distributed.
Garnish with additional peanuts, if using and serve cold.

Nutrition Facts : Calories 504.7, Fat 20.7, SaturatedFat 3.4, Sodium 1115.2, Carbohydrate 73.5, Fiber 3.5, Sugar 14, Protein 9.9

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