View Full Version : Wanted: Thai salad recipes
03-04-2002, 02:52 PM
I am hosting a "Thai" baby shower and I am looking for a good salad recipe.
I am serving
Dumplings (pork or veggie, not sure yet)
I am looking for something to go along with this.
I would appreciate any input.
I know cooking light recently had some on the website, but I am still looking.
Not to be picky, but no lemon grass recipes please, I just cannot get past the Lysol taste!
Thank you in advance
03-04-2002, 02:59 PM
I posted a review of this recipe earlier today. I didn't use lemongrass, as it called for, but instead used lemon and lime peel, and it tasted great.
Good luck, your menu sounds wonderful!
03-04-2002, 03:50 PM
I have a recipe for Laab Gai at home. It's a Thai style chicken salad, light, refreshing, and very low in fat.
I can post later if you're interested.
OOps, I just noticed your lemongrass comment. It does have that in it. I think it also has cilantro and mint; you could probably omit the lemon grass and use extra cilantro for flavor, though I think lemongrass is in essential ingredient to many (if not most) Thai dishes.
03-04-2002, 04:46 PM
I posted this on a previous thread, but here it is anyway. It's gotten some good reviews. I love it. Just leave the lemongrass out of the dressing, or subsitute some lemon zest.
Shrimp Salad -Pla Goong
1 Tblsp Red Curry Paste
6 T. Lime juice
4 T. fish sauce
2 T. sugar
1 T. chopped lemon grass
1 lb. medium shrimp, shelled and deveined
2 c. sliced romaine lettuce
1/4 cup sliced red bell pepper
1/2 c. sliced cucumber
1/2 cup sliced carrots
1/2 cup sliced onions (Purple onion is best)
1 tomato, cut in wedges
1/4 cup mint leaves
1/4 cup sliced green bell pepper
1/4 cup sliced mushrooms
1/4 cup fresh pea pods
1/4 cup chopped cilantro
1 green onion, chopped
Prepare dressing, and set aside. Grill, saute, or boil the shrimp. Toss remaining ingredients with shrimp, and place on a platter. Garnish with cilantro, green onion and lime slices.
03-04-2002, 04:58 PM
This looks good.... (from the CL homepage)
Grilled Thai Chicken Salad With Mango and Ginger
FOR 3 SERVINGS:
1/4 cup fresh lemon juice
3 tablespoons Thai fish sauce
2 tablespoons brown sugar
2 tablespoons minced seeded Thai, hot red, or serrano chiles
12 ounces skinned, boned chicken breast
2 cups sliced peeled mango (about 2 mangoes)
2/3 cup thinly sliced shallots
1/4 cup matchstick-cut peeled fresh ginger
4 cups mixed salad greens
2/3 cup torn mint leaves
1. To prepare the dressing, combine the first 4 ingredients in a bowl, and stir well with a whisk. Set dressing aside.
2. Prepare grill or broiler.
3. To prepare salad, combine 1 tablespoon dressing and chicken, and toss to coat. Place chicken on a grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until chicken is done. Cut chicken diagonally across grain into thin slices. Combine chicken, mango, shallots, and ginger. Toss with remaining dressing. Divide salad greens evenly among 3 plates. Top salad greens with chicken salad; sprinkle with mint. Yield: 3 servings (serving size: 1 cup chicken salad, 1-1/3 cups salad greens, and about 3 tablespoons mint).
CALORIES 282 (7% from fat); FAT 2.2g (sat 0.5g, mono 0.5g, poly 0.5g); PROTEIN 30.2g; CARB 6.1g; FIBER 3.4g; CHOL 66mg; IRON 2.4mg; SODIUM 1,390mg; CALC 76mg
03-04-2002, 08:35 PM
I made this last night. As someone who rarely tries a recipe twice, I could eat this at least once a week-so refreshing! Roomie, who doesn't care for exotic food, loved it and said that she could eat a barrel of it.
THAI NOODLE AND VEGETABLE SALAD
8 oz. dried 1/4 inch rice noodles (rice vermicelli), soaked in warm water for 20 minutes dand drained
1 t. Asian sesame oil
1/2 cup[ fresh bean sprouts
1/2 cucumber, cut lengthwise in half, seeded, and cut into 2 inch long julienne
1 carrot, cut into 2-inch long julienne
1/4 cup chopped green onion
1/4 cup chopped fresh cilantro or mint
1-3 red chilies, seeded and minced, or 1/2 to 1 t. red pepper flakes
1 clove garlic, minced
2 T. fish sauce, or to taste (optional)
2 T. sugar
2-3 T chopped unsalted dry roasted peanuts
Bring 4 qts of water to a boil. Add the noodles and stir to separate. When the water returns to a boil, cook until just tender to the bite, 1-2 minutes. Drain the noodles, toss with the oil.
Toss the bean sprouts, cucumber, carrot, green onion, and half of the cilantro into the noodles. Combine the chilies, garlic, vinegar, lime juice, fish sauce, and sugar in a bowl. Add to the vegetables and toss to combine. Garnish with the remaining cilantro. Sprinkle peanuts over the top. Serve.
Makes 4-6 servings
Calories 190 fat 2 g Sat fat 0 g mono 1 g poly 0 g chol 0 mg sodium 9 mg carb 38 g prot 6 g.
For a heartier salad, add cooked shrimp or chicken.
From Pacific Light Cooking by Ruth Law
Btw: your menu sounds great! Let us know how it goes.
03-04-2002, 09:17 PM
There was a recipe for a Thai-style cucumber salad in last May's issue I believe. It was cucumbers tossed with a dressing of rice vinegar, sugar, and red pepper flakes and garnished with chopped red onion and crushed peanuts. Yummy!
03-05-2002, 01:41 PM
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