Lemon Grass Salad Recipes

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HEALTHY THAI SALAD WITH LEMONGRASS DRESSING



Healthy Thai Salad with Lemongrass Dressing image

A delicious and healthy thai salad with a homemade lemongrass dressing. Gluten free, dairy free, plant-based, easily vegan, and so easy to make!

Provided by Christal Szcebel

Categories     Salads

Time 25m

Number Of Ingredients 20

1/2 block of Extra Firm Tofu, cut into 1/2 inch cubes (or sub for chicken or shrimp)
1 tablespoon coconut oil
1 tablespoon sweet chili sauce (optional)
1 cup cooked thick flat rice noodles
2 cups romaine lettuce, chopped
1 carrot, cut into matchstick pieces
1/2 cucumber, cut into matchstick pieces
1/2 cup cherry tomatoes, halved
1/2 cup pea shoots or bean sprouts
1 green onion, chopped
2 tablespoons chopped cilantro
1 tablespoon sesame seeds (optional, as a garnish)
1 clove garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons lemongrass, minced (I used fresh, you can also use prepared lemongrass paste)
1 teaspoon chili flakes
1 tsp ground turmeric
4 tablespoons gluten free soy sauce or tamari
2 tablespoons fresh lime juice
1 tablespoon raw honey (or 1 tablespoon coconut palm sugar, for vegan)

Steps:

  • In a small bowl combine all ingredients for the lemongrass dressing, whisk together and set aside.
  • Cook the rice noodles according to package instructions.
  • Once cooked, drain noodles in a colander and rinse under cold water until chilled, then transfer to a bowl.
  • Add 2 tablespoons of the dressing to the noodles and toss to coat, then set dressed noodles aside.
  • In a small bowl, toss tofu cubes with the coconut oil, sweet chili sauce, and 1 tablespoon of the dressing mixture.
  • Heat a non-stick pan over medium to high heat and add in tofu, then saute until browned and crispy on all sides, around 5-minutes.
  • Assemble the salad by dividing the romaine lettuce between two bowls and topping each with the dressed rice noodles.
  • Next, layer over the crispy tofu, carrot, tomato, cucumber, and sprouts, then drizzle with the dressing and sprinkle with the green onion, cilantro, and sesame seeds.
  • Enjoy!

LEMON GRASS SALAD



Lemon Grass Salad image

Provided by Marian Burros

Categories     salads and dressings

Time 30m

Yield 5 to 6 servings

Number Of Ingredients 9

1 tablespoon tamarind paste
2 tablespoons kaffir lime juice
1 tablespoon palm sugar
1/2 cup very thinly sliced shallots
1/2 cup very thinly sliced ginger
1/2 cup very thinly sliced lemon grass
1/2 cup green onions
1 tablespoon or more nam pla (fish sauce)
2 kaffir lime leaves, very thinly shredded

Steps:

  • Mix tamarind paste with 1/2 cup hot water. Set aside 2 tablespoons; reserve remainder for another recipe.
  • Combine tamarind water in a bowl with all remaining ingredients. Taste, and add more fish sauce if you prefer a saltier flavor.
  • Serve over grilled fish, shrimp, octopus, beef, pork or chicken. Or mix with cooked flaked fish or pork.

Nutrition Facts : @context http, Calories 36, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 241 milligrams, Sugar 4 grams

VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD



Vietnamese Lemongrass Beef and Noodle Salad image

Bun bo xao, a zesty stir-fry of marinated beef hot from the wok paired with room temperature rice noodles, makes a satisfying main-course salad year-round. Dressed with a classic Vietnamese dipping sauce and topped with roasted peanuts, the flavors are clean, bright and restorative. Yes, this recipe calls for a lot of ingredients, but the prep is simple, and it's an easy introduction to Vietnam cooking for the uninitiated.

Provided by David Tanis

Categories     dinner, lunch, pastas, salads and dressings, main course

Time 1h

Yield 4 servings

Number Of Ingredients 24

4 tablespoons Demerara or granulated light brown sugar
3 tablespoons rice vinegar
4 tablespoons lime juice, from 2 large limes
4 tablespoons best quality fish sauce, such as Red Boat
2 garlic cloves, minced
1 1-inch length ginger, peeled and minced
1 medium-hot red chile, such as Fresno, chopped
1 hot red or green bird chile, thinly sliced
12 ounces rice vermicelli noodles
1 pound beef skirt steak or sirloin, in thin 1/4-inch slices
2 tablespoons best quality fish sauce, such as Red Boat
1 tablespoon Demerara or granulated light brown sugar
3 garlic cloves, minced
3 tablespoons finely chopped lemon grass, tender centers only
1 head lettuce, such as butter lettuce or Little Gems, tender center leaves separated
2 tablespoons vegetable oil
4 scallions, slivered
1 medium carrot, cut in 3-inch lengths, julienned (about 1 cup)
1 small cucumber, 3-inch lengths, julienned (about 1 cup)
1 3-inch length daikon radish, julienned (about 1 cup)
Mixture of cilantro sprigs, mint leaves, basil leaves and small perilla (shiso) leaves, about 3 cups
4 tablespoons crushed roasted peanuts
4 tablespoons fried shallots, available in Asian groceries (or make your own using this recipe)
Small handful bean sprouts or sunflower sprouts (optional)

Steps:

  • In a small bowl combine sugar, rice vinegar and lime juice and stir to dissolve. Add fish sauce, garlic, ginger, chiles and 1/2 cup water and stir together. Let sit for 15 minutes for flavors to meld. (May be prepared a day ahead and refrigerated.)
  • Bring a large pot of water to the boil. Add rice noodles, stir and turn off heat. Let noodles soften (5 to 8 minutes, depending on brand), then drain and rinse with cold water. Leave in colander at room temperature.
  • Meanwhile, combine beef, fish sauce, sugar, garlic and lemon grass in a bowl. Massage seasoning into beef and let sit for 15 minutes.
  • Line a serving bowl or four individual large wide soup bowls with a few lettuce leaves and top with noodles.
  • Heat the oil in a wok over high heat. When wok is nearly smoking, add beef and quickly stir-fry until lightly browned and just cooked, about 2 minutes. Work in batches if necessary so meat browns and doesn't steam. (If you do not have a wok, you may use a cast iron skillet and work in batches.)
  • Top noodles with cooked beef, scallions, carrot, cucumber and daikon. Sprinkle with herbs, crushed peanuts and fried shallots (add sprouts if using). Drizzle lightly with dipping sauce and pass remaining sauce at table.

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