Thai Salad With Cilantro Lime Dressing Recipes

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.

THAI SALAD WITH CILANTRO LIME DRESSING

Steps:

• Finely grate enough zest from limes to measure 1 tablespoon. Cut limes crosswise in half; squeeze juice from limes. Place zest and juice in a blender; add cilantro, sugar, red chile pepper, garlic, salt and pepper. While processing, gradually add oil in a steady stream., In a large bowl, combine cabbages, cucumber, edamame, avocados, carrots and green onions. Drizzle with dressing; toss to coat.

THAI CHICKEN SALAD RECIPE

Steps:

• Heat coconut oil over medium high heat.
• Season to taste with salt and pepper.
• Add onion and garlic and cook for two minutes.
• Add chicken and saute until browned and the chicken is fully cooked.
• Allow to cool and shred chicken
• Make dressing by whisking together lime juice, fish sauce, ginger, and red pepper flakes.
• Slowly whisk in olive oil until emulsified. Add honey to taste. (You may also make the dressing in a food processor or blender.)
• In a large bowl combine cabbage, red pepper, carrots, scallions, basil, cilantro and chicken. Toss with dressing. Top with cashews and serve.

THAI SALAD DRESSING

Steps:

• Combine all ingredients and let it sit for at least one hour before serving. It may be strained before serving on a salad with additional fresh herbs (cilantro, mint, basil). Recipe Source: recipe adapted from Jamie Oliver

CILANTRO-LIME DRESSING

Steps:

• Place the jalapeno pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.

THAI CRUNCH SALAD WITH PEANUT DRESSING

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.

THAI SALAD WITH PEANUT LIME DRESSING

Steps:

• For the dressing: In a medium bowl, combine the peanut butter, rice vinegar, sesame oil, lime juice, soy sauce, canola oil, sugar and honey and whisk until smooth. Add the red pepper flakes, garlic, ginger, cilantro, and sesame seeds and mix until combined. Alternately, you can combine all ingredients in a blender and process until completely smooth. Let dressing rest for 10 minutes before tossing with salad.
• For the Salad: In a large bowl, combine all ingredients, toss. Right before serving, drizzle peanut lime dressing over the top and toss.