Crunchy Thai Salad Recipe By Tasty

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THAI CRUNCH SALAD WITH PEANUT DRESSING



Thai Crunch Salad with Peanut Dressing image

Inspired by California Pizza Kitchen's recipe, this Thai crunch salad with peanut dressing always satisfies.

Provided by Jennifer Segal

Categories     Salads

Time 30m

Yield 4

Number Of Ingredients 19

¼ cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh lime juice, from one lime
3 tablespoons vegetable oil
1 tablespoon soy sauce (use gluten-free if needed)
2 tablespoons honey
2½ tablespoons sugar
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
¼ teaspoon crushed red pepper flakes
2 tablespoons fresh cilantro leaves
4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
1 cup prepared shredded carrots
1 red bell pepper, thinly sliced into bite-sized pieces
1 small English cucumber, halved lengthwise, seeded and thinly sliced
1 cup cooked and shelled edamame
2 medium scallions, thinly sliced
½ cup loosely packed chopped fresh cilantro

Steps:

  • For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
  • For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

Nutrition Facts : ServingSize Approximately 2 cups, Calories 282, Fat 18 g, Carbohydrate 28 g, Protein 7g, SaturatedFat 2 g, Sugar 17 g, Fiber 6 g, Sodium 505 mg, Cholesterol 0 mg

CRUNCHY THAI SALAD



Crunchy Thai Salad image

Provided by Jamie Oliver

Categories     main-dish

Time 20m

Number Of Ingredients 21

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.;

CRUNCHY THAI SALAD



Crunchy Thai Salad image

Here's a healthy and tasty way to get your veggies. This makes an easy appetiser for four people or you can turn it into a main dish for two by serving a piece of cod or thinly sliced pork fillet over the top. I also like a jalapeno pepper in my salad, but beware -- because this dish is not cooked the jalapeno adds a lot of heat!

Provided by Sackville

Categories     Lime

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 12

2 limes, juiced
1 tablespoon Thai red curry paste
2 tablespoons fish sauce
1/2 tablespoon brown sugar
200 g fresh green beans
200 g bean sprouts
1 red pepper, sliced into thin strips
1 medium red onion, thinly sliced
1/4 cup fresh coriander, chopped
1/4 cup of fresh mint, chopped
1 small red chilies or 1 small green chili, minced (optional)
8 -12 leaves baby lettuce

Steps:

  • Mix the lime juice, curry paste, fish sauce and brown sugar in the bottom of a medium sized bowl.
  • Boil the green beans for one minute, then drain and let cool.
  • Put the green beans, bean sprouts, red pepper, red onion, coriander, mint and chilli in the bowl with the dressing.
  • Toss until mixed.
  • Arrange the lettuce leaves on a plate, then put some salad on top.

Nutrition Facts : Calories 158.9, Fat 1, SaturatedFat 0.2, Sodium 1443.9, Carbohydrate 36.4, Fiber 10, Sugar 18.8, Protein 8.6

CRUNCHY THAI SALAD RECIPE BY TASTY



Crunchy Thai Salad Recipe by Tasty image

Here's what you need: peanut butter, soy sauce, sriracha, cabbage, broccoli floret, red bell pepper, fresh chives, carrot, peanuts, lettuce

Provided by Merle O'Neal

Categories     Lunch

Time 30m

Yield 1 serving

Number Of Ingredients 10

1 tablespoon peanut butter
1 tablespoon soy sauce
½ teaspoon sriracha
½ cup cabbage, chopped
½ cup broccoli floret, broken up
½ red bell pepper, chopped
½ cup fresh chives, chopped
½ cup carrot, shredded
¼ cup peanuts, chopped
1 cup lettuce

Steps:

  • In a large mason jar, add the peanut butter, soy sauce and sriracha and stir to combine.
  • Add the cabbage, broccoli florets, bell pepper, chives, carrots, peanuts, and lettuce and screw on the lid.
  • Store in the refrigerator until ready to eat, up to 5 days.
  • Give the mason jar a good shake to mix and use a fork or spoon to stir as needed.
  • Enjoy!

Nutrition Facts : Calories 514 calories, Carbohydrate 39 grams, Fat 34 grams, Fiber 15 grams, Protein 23 grams, Sugar 15 grams

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