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
CRUNCHY THAI SALAD
Steps:
- Cook the noodles as normal and prepare all the vegetables while the noodles are cooking. When they are done rinse under cold water and add to the salad.;
- Mix all of the ingredients together in a jam jar, shake and pour over the salad. Garnish with cashew nuts or sesame seeds.;
AJAR (THAI SALAD)
Make and share this Ajar (Thai Salad) recipe from Food.com.
Provided by Outta Here
Categories Vegetable
Time 3h10m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, stir vinegar, sugar, salt, and pepper until sugar and salt are dissolved.
- Quarter cucumber lengthwise. Remove seeds. Cut quarters crossswise into 1/8″ thick slices.
- Add cucumber, onion, cilantro and chili pepper to vinegar dressing; toss until combined.
- Cover and marinate in the refrigerator for 3 hours, stirring occasionally.
- Serve on bed of greens.
CRUNCHY THAI SALAD
Here's a healthy and tasty way to get your veggies. This makes an easy appetiser for four people or you can turn it into a main dish for two by serving a piece of cod or thinly sliced pork fillet over the top. I also like a jalapeno pepper in my salad, but beware -- because this dish is not cooked the jalapeno adds a lot of heat!
Provided by Sackville
Categories Lime
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Mix the lime juice, curry paste, fish sauce and brown sugar in the bottom of a medium sized bowl.
- Boil the green beans for one minute, then drain and let cool.
- Put the green beans, bean sprouts, red pepper, red onion, coriander, mint and chilli in the bowl with the dressing.
- Toss until mixed.
- Arrange the lettuce leaves on a plate, then put some salad on top.
Nutrition Facts : Calories 158.9, Fat 1, SaturatedFat 0.2, Sodium 1443.9, Carbohydrate 36.4, Fiber 10, Sugar 18.8, Protein 8.6
THAI SALAD WITH CILANTRO LIME DRESSING
I created this salad to replicate one I tried on a cruise several years ago. It goes over very well at family gatherings and potlucks year-round. We love the spice of the Thai chile, but if your family isn't into spice, feel free to leave it out. It will still be delicious! —Donna Gribbins, Shelbyville, Kentucky
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 22 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 271 calories, Fat 23g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 69mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 2g protein.
CRUNCHY THAI SALAD RECIPE BY TASTY
Here's what you need: peanut butter, soy sauce, sriracha, cabbage, broccoli floret, red bell pepper, fresh chives, carrot, peanuts, lettuce
Provided by Merle O'Neal
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 10
Steps:
- In a large mason jar, add the peanut butter, soy sauce and sriracha and stir to combine.
- Add the cabbage, broccoli florets, bell pepper, chives, carrots, peanuts, and lettuce and screw on the lid.
- Store in the refrigerator until ready to eat, up to 5 days.
- Give the mason jar a good shake to mix and use a fork or spoon to stir as needed.
- Enjoy!
Nutrition Facts : Calories 514 calories, Carbohydrate 39 grams, Fat 34 grams, Fiber 15 grams, Protein 23 grams, Sugar 15 grams
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