THAI PINEAPPLE SALAD
This unusual fruit salad, tossed with a soy sauce dressing, provides a pleasing accent to hearty Asian foods.
Provided by JackieOhNo
Categories Pineapple
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Shake oil, lemon juice, soy sauce, and brown sugar in a tightly covered jar.
- Twist top from pineapple; cut pineapple into quarters. Cut fruit from rind; remove core and any "eyes". Slice each quarter lengthwise; cut crosswise into chunks.
- Toss pineapple chunks, apple and green onions with dressing. Place romaine in shallow bowl; mound fruit mixture in center.
THAI PINEAPPLE SALAD
This is from Betty Crocker's International Cookbook. The fruit is tossed with a mild dressing, and it's intended as a side dish that will offset some of the more fiery main dishes for which Thai cuisine is so well known.
Provided by Northwestgal
Categories Pineapple
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Shake oil, lemon juice, soy sauce and brown sugar in tightly covered jar; set aside.
- Place pineapple chunks, apple and green onions in bowl. Add the dressing and toss well.
- Place romaine in a shallow bowl, and mound the fruit mixture in the center.
AJAD (AUTHENTIC THAI CUCUMBER SALAD)
This fresh pickle is the classic accompaniment to many deep-fried and barbequed Thai appetizers and some curries. It's best made a few hours before serving.
Provided by Toi
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 4h15m
Yield 6
Number Of Ingredients 7
Steps:
- Combine vinegar, water, sugar, and salt in a saucepan over medium heat. Bring to a boil and cook until sugar and salt are dissolved, 3 to 5 minutes. Taste and adjust seasoning so the pickling liquid is pleasantly sweet, sour, and lightly salty.
- Combine cucumbers, shallots, and chile peppers in a large bowl. Cover with pickling liquid. Refrigerate for a few hours to let flavors combine.
Nutrition Facts : Calories 93.5 calories, Carbohydrate 22.9 g, Fat 0.3 g, Fiber 1.6 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 590.4 mg, Sugar 13.9 g
THAI CHICKEN AND PINEAPPLE SALAD WITH THAI CITRUS DRESSING
Provided by Food Network
Time 52m
Yield 6 servings
Number Of Ingredients 36
Steps:
- Season chicken breasts and grill or bake. Cut chicken into thin julienne strips and set aside. In a hot saute pan over medium high heat saute the onion, garlic, and mushrooms with the oil, tossing, 2 minutes. Set aside. Wash the lettuce leaves, pat dry and place in the center of 6 salad plates. Toss the remaining ingredients with the dressing in a bowl. Add the chicken and sauteed veggies and mix well. Evenly divide the salad and center on the lettuce leaf. Garnish with a cilantro leaf. Serve chilled.
- Mix all of the ingredients together and pour over desired salad, pasta or fruit. It's also great over freshly sliced cucumbers, zucchini, peaches, pears, or apples. Toss and chew!
- Place everything in a mill or coffee grinder and blend 15 to 20 seconds. Remove to a sealable container.
THAI CUCUMBER AND PINEAPPLE SALAD
Pineapples were on sale this weekend, and while looking for a recipe to use it, I ran across this one posted on the Closet Cooking blog. It's slightly modified from the posted version. A great refreshing summertime salad.
Provided by PanNan
Categories Pineapple
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Mix the pineapple, cucumber, green onions, cilantro and mint in a large bowl.
- Mix the fish sauce, lime juice, sugar and chili in a small bowl.
- Toss the dressing into the salad and stir lightly to coat.
- Serve garnished with chopped roasted peanuts.
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- Slice the side off a whole pineapple, then remove the pineapple fruit to create a bowl. Cut the pineapple into bite sized pieces.
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