Raw Thai Tomato Salad Recipes

RAW VEGETABLE SALAD

Steps:

• Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown, 10 to 15 minutes. Drain bacon on a paper towel-lined plate; crumble.
• Mix broccoli, cauliflower, celery, peas, and cranberries in a large bowl.
• Whisk mayonnaise, Parmesan cheese, sugar, onion, vinegar, and salt together in a bowl. Pour dressing over the salad; add nuts and bacon and toss well.

THAI STYLE TOMATO SALAD

Steps:

• Use a pestle and mortar to roughly pound the salt, garlic, and chilli. Don't worry about a smooth paste. If you don't have a pestle and mortar, smash the garlic and finely mince it; slice the chillies finely.
• Combine the above mixture with the lime juice, soy sauce, and sugar in a medium sized bowl.
• Add the tomatoes, shallot, lemon basil, and coriander. Stir or massage tomatoes with your hands to ensure dressing uniformly coats. Dish up and serve with a pinch or two of salt sprinkled over and glug or two of oil on top. Allow to macerate for 15-30 minutes and serve with jasmine rice or as a salad with any main.

FRESH CORN, ZUCCHINI AND TOMATO SALAD

Steps:

• Cut the corn off the cob by placing it upright in a deep bowl, and cut down the sides of the cob with a sharp knife.
• Dice the zucchini into 1/2-inch pieces (leave the skin on) and add it to the bowl. Add the tomatoes, and stir to combine.
• In a separate small bowl, whisk together the vinegar, olive oil, honey and lime juice. Pour the vinaigrette over the salad and toss to combine. Garnish with fresh basil.
• Cover the salad with plastic wrap and refrigerate for at least one hour and up to 4 hours until ready to serve. Toss again before serving to re-distribute the dressing. Add salt and freshly ground black pepper just before serving.

RAW THAI TOMATO SALAD

Steps:

• Arrange tomato slices on a plate. Mix pine nuts, almonds, goji berries, peanut sauce, and sesame seeds in a bowl; spoon over tomatoes.