Vegetarian Thai Salad Recipes
VEGETARIAN THAI SALAD
Make and share this Vegetarian Thai Salad recipe from Food.com.
Provided by Wendys Kitchen
Categories Salad Dressings
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 25
Steps:
- Add all ingredients together for the salad.
- Mix all of the ingredients for the dressing together in a jam jar, shake and pour over the salad.
- Garnish with cashew nuts and/or sesame seeds.
Nutrition Facts : Calories 600.9, Fat 15.4, SaturatedFat 2.3, Sodium 512.3, Carbohydrate 107.3, Fiber 9.1, Sugar 10.5, Protein 11.8
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- 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.
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- Cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water. In a medium-sized pot, combine the rinsed quinoa and 1 ½ cups water. Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed all of the water. Remove the quinoa from heat, cover the pot and let it rest for 5 minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool. (Here’s how to cook millet.)
- Meanwhile, make the peanut sauce: Whisk together the peanut butter and tamari until smooth (if this is difficult, microwave the mixture for up to 30 seconds to loosen it up). Add the remaining ingredients and whisk until smooth. If the mixture seems too thick to toss into the salad, whisk in a bit of water to loosen it up (I didn’t need to do this).
- In a large serving bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, cilantro and green onion. Toss to combine, then pour in the peanut sauce. Toss again until everything it lightly coated in sauce. Taste, and if it doesn’t taste quite amazing yet, add a pinch of salt and toss again. Divide into individual bowls and garnish with peanuts.
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- Place cabbage, veggies, scallions and herbs ( save a tablespoon for garnish) in a large bowl. Add peanuts, saving some for the top (or add right before serving).
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