Thai Rice Salad With Lemongrass 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!

THAI RICE NOODLE SALAD



Thai Rice Noodle Salad image

Just made it up 5 minutes ago and it's really good. It can be served warm or cold; toss again right before serving. Do not overcook the noodles.

Provided by christinadavis

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 21

1 (8 ounce) package dried rice noodles
1 tablespoon olive oil
¼ head romaine lettuce, chopped
¼ red bell pepper, diced
¼ cup chopped red onion
3 green onions, chopped
¼ cucumber, diced
2 tablespoons chopped fresh basil, or to taste
2 tablespoons chopped fresh cilantro, or to taste
1 (1 inch) piece fresh ginger root, minced
¼ jalapeno pepper, seeded and minced
2 cloves garlic, minced
⅓ cup olive oil
¼ cup rice vinegar
¼ cup soy sauce
¼ cup white sugar
1 lemon, juiced
1 lime, juiced
1 teaspoon salt
¼ teaspoon ground turmeric
¼ teaspoon paprika

Steps:

  • Fill a bowl with boiling water; add rice noodles. Cover bowl and let sit until noodles are softened, about 10 minutes. Drain. Add 1 tablespoon olive oil and toss to coat.
  • Mix romaine lettuce, red bell pepper, red onion, green onions, cucumber, basil, cilantro, ginger root, jalapeno pepper, and garlic with rice noodles.
  • Whisk 1/3 cup olive oil, rice vinegar, soy sauce, white sugar, lemon juice, lime juice, salt, turmeric, and paprika together in a bowl; pour over rice noodle mixture and toss to coat.

Nutrition Facts : Calories 471.8 calories, Carbohydrate 65.2 g, Fat 21.9 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 3.1 g, Sodium 1591.5 mg, Sugar 14.4 g

THAI-STYLE RICE SALAD



Thai-Style Rice Salad image

This recipe occurred semi-accidentally. I was studying various Thai recipes and examining the flavors, and went home to stare at my fridge, and out came this recipe. A wonderful condiment to eat with this dish, and many other asian dishes, is Sambal Oelek, a garlic-chili paste you can find in the asian section of most groceries and asian specialty stores. It's quite spicy, and quite tasty.

Provided by Tastyeatsathome

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 3h

Yield 8

Number Of Ingredients 21

4 cups uncooked jasmine rice
2 teaspoons unsalted butter
2 teaspoons minced fresh ginger root
2 (14 ounce) cans coconut milk
2 cups water
½ teaspoon salt
1 tablespoon peanut oil
2 cloves garlic, minced
1 shallot, minced
1 Thai chile pepper, seeded and minced
1 teaspoon minced fresh ginger root
1 teaspoon minced lemon grass
½ pound peeled and deveined medium shrimp (30-40 per pound)
½ red bell pepper, sliced
1 tablespoon chopped fresh basil
1 tablespoon fish sauce
1 teaspoon soy sauce
½ lime, juiced
1 ½ cups diced pineapple
2 teaspoons white sugar, or to taste
¼ cup chopped fresh cilantro

Steps:

  • Bring the rice, butter, ginger, coconut milk, water, and salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, about 20 minutes. Remove from the heat, fluff with a fork, and refrigerate until cold.
  • Heat the peanut oil in a large skillet over medium-high heat. Stir in the garlic, shallot, minced chile pepper, ginger, and lemon grass; cook for 1 minute until the shallot begins to go limp. Add the shrimp; cook and stir until the shrimp has turned pink, then stir in the red bell pepper slices. Continue cooking until the shrimp is no longer opaque in the center. Season with basil, fish sauce, soy sauce, and lime juice.
  • Stir the shrimp mixture into the chilled rice along with the pineapple and sugar. Sprinkle with cilantro to serve.

Nutrition Facts : Calories 623 calories, Carbohydrate 90.5 g, Cholesterol 45.7 mg, Fat 23.9 g, Fiber 2.9 g, Protein 13.7 g, SaturatedFat 19.5 g, Sodium 386.2 mg, Sugar 8.5 g

THAI RICE-SALAD WITH LEMONGRASS



Thai Rice-Salad With Lemongrass image

Make and share this Thai Rice-Salad With Lemongrass recipe from Food.com.

Provided by Geert Wissink

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons arachid oil
2 lemon grass root, chopped fine
2 red chili peppers, chopped
4 spring onions, chopped in rings
650 g rice (boiled, use long rice such as jasmin)
450 g pork (strips) or 450 g beef, cut in pieces (strips)
35 g mint leaves (chopped)
30 g coriander leaves
4 lemon basil, cut in strips (djeroek poernet)
3 tablespoons lime juice
1 tablespoon white sugar
2 tablespoons Thai fish sauce (Nam Pla)

Steps:

  • Heat a frying pan or wok at high temperature. Add oil, lemongrass, peppers and spring-onion an stir fry for 3 minutes. Mix rice, meat, mint, coriander, lime leaves and lemon grass root mixture in a bowl. Mix lime juice, sugar and fish sauce and pour over salad. Serve chilled.

Nutrition Facts : Calories 1482.6, Fat 25.8, SaturatedFat 6.3, Cholesterol 84.4, Sodium 799.4, Carbohydrate 260.5, Fiber 6.1, Sugar 5.3, Protein 43.6

THAI SHRIMP LEMONGRASS SALAD



Thai Shrimp Lemongrass Salad image

The Thai chili paste is sweeter and has lemongrass in it. You may find it in your local Asian store, or even from your local Thai restaurant. To make regular chili paste, sauté oil with yellow onion and garlic until soft, then add chili powder and paprika for color. I would grill the shrimp for extra flavor. This makes a small appetizer for 2 people, or a nice sized one for one.

Provided by gobruijns

Categories     Thai

Time 10m

Yield 2 serving(s)

Number Of Ingredients 14

5 ounces shrimp
1 tablespoon sugar
2 tablespoons fish sauce
2 tablespoons fresh lime juice
1 tablespoon chili paste
1 tablespoon thai chili paste
1/2 teaspoon paprika (for color)
1/2 tomatoes, cut in quarters
2 tablespoons red onions, sliced
2 tablespoons green onions, chopped
1 tablespoon lemongrass, sliced thin
1 tablespoon kaffir lime leaf, sliced
1/2 cucumber, sliced in 1/2 inch pieces
lettuce

Steps:

  • In a big bowl, combine all ingredients except the shrimp.
  • With your hands, squish the tomato to release some juice.
  • Grill shrimp until cooked.
  • Mix shrimp in the bowl with the rest of the ingredients.
  • Serve on lettuce leaves.

Nutrition Facts : Calories 131.3, Fat 1, SaturatedFat 0.3, Cholesterol 138, Sodium 1553, Carbohydrate 14.5, Fiber 1.3, Sugar 9.9, Protein 16.9

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