Ajar Thai Salad Recipes

AJAD (AUTHENTIC THAI CUCUMBER SALAD)

Steps:

• Combine vinegar, water, sugar, and salt in a saucepan over medium heat. Bring to a boil and cook until sugar and salt are dissolved, 3 to 5 minutes. Taste and adjust seasoning so the pickling liquid is pleasantly sweet, sour, and lightly salty.
• Combine cucumbers, shallots, and chile peppers in a large bowl. Cover with pickling liquid. Refrigerate for a few hours to let flavors combine.

THAI SALAD (AJAR)

Steps:

• 1. In a medium bowl, stir vinegar, sugar, salt, and pepper until sugar and salt are dissolved.
• 2. Quarter cucumber lengthwise. Remove seeds. Cut quarters crosswise into 1/8″ thick slices.
• 3. Add cucumber, onion, cilantro and chili pepper to vinegar dressing; toss until combined.
• 4. Cover and marinate in the refrigerator for 3 hours, stirring occasionally.
• 5. Serve on bed of greens.

AJAR (THAI SALAD)

Steps:

• In a medium bowl, stir vinegar, sugar, salt, and pepper until sugar and salt are dissolved.
• Quarter cucumber lengthwise. Remove seeds. Cut quarters crossswise into 1/8″ thick slices.
• Add cucumber, onion, cilantro and chili pepper to vinegar dressing; toss until combined.
• Cover and marinate in the refrigerator for 3 hours, stirring occasionally.
• Serve on bed of greens.

BOW THAI SALAD

Steps:

• Make the dressing by blending the first ten ingredients in a food processor or blender until emulsified. Stir in cilantro and red pepper. Taste and add salt if desired. Make in advance, if possible, and store in refrigerator to blend flavors. The dressing will thicken once chilled, but will still coat the salad easily and evenly when tossed.
• Cook pasta according to package directions. While it's still boiling and about one minute away from being done, add broccoli slaw and matchstick carrots (along with any other veggies to be blanched such as snow peas or small broccoli florets) to the cooking pot. Bring back to a boil for no more than one minute in order to blanch the veggies and finish cooking the pasta, then drain and rinse both under cold water. This process enhances color and flavor while keeping the veggies crisp-tender.
• Combine the drained pasta-veggie mixture with scallions (and any other raw veggies you choose such as thinly sliced red pepper, cucumber, or bean sprouts) and toss everything with the delicious Thai-style dressing. Serve immediately or chill.

TY'S THAI SALAD

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.
• Cook's Note: You can also 2 add boneless, skinless chicken breasts, cooked, chilled and thinly sliced.

COPYCAT SWEETGREEN SPICY THAI SALAD

Steps:

• For the Salad:.
• Preheat broiler.
• Place tofu slices on a rimmed baking sheet. Drizzle each slice with 1/4 teaspoon sesame oil and 1/2 teaspoon sesame seeds. Season tops with salt. Transfer to broiler and cook until sesame seeds are toasted and tofu pieces are golden on the edges, about 8 minutes.
• In a large bowl, combine cabbage, cucumber, celery and corn. Toss with enough Spicy Cashew Dressing to coat and divide among 4 serving plates. Top with coconut, basil, cilantro and one piece of tofu. Serve with lime wedges and additional dressing.
• For the Spicy Cashew Dressing:.
• Combine cashews, olive oil, rice wine vinegar, sesame oil, cilantro leaves, sambal, honey and 3 tablespoons water in the bowl of a blender. Alternatively, you can use a stick blender and put all ingredients in a glass measuring cup. Blend until smooth. Season to taste with salt. Dressing can be kept up to 1 week in the refrigerator.