Thai Salad from Moosewood

[BarbaraL]

Hi, everybody. I just made the Thai Salad from Mollie Katzen's The New Moosewood Cookbook, and it was fabulous! I can't wait to make more from this cookbook!

[pilgrim719]

Hi Barbara, thanks for the review! I love Thai food!! If it's not too much trouble, would you mind posting the recipe? I'd be interested in trying it.
Thanks!
Kari

[BarbaraL]

I don't have it with me (I'm at work), but I'll post it tonight (probably fairly late).

[pilgrim719]

No rush at all Barbara! My DF is cooking dinner tonight (YUM!) so the salad wouldn't be on tonight's menu anyway. Thank you in advance for the recipe :)
Kari

[valchemist]

I guess not, since it is from the "Daily Special."

but maybe you'd be interested. I believe emilycat said this one is great...


* Exported from MasterCook *

Thai Noodle Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Main Dishes
Meatless Salads
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound fusilli tricolore (tricolored pasta
spirals)
15 ozs drained canned straw mushrooms
10 ozs drained canned baby corn
1 cup julienned red bell pepper -- cut into 1-1/2 inch long matchsticks
1 1/2 cups julienned zucchini -- cut into 2-inch long matchsticks
Dressing:
2 tbsps chopped fresh cilantro -- Thai basil, or basil
1 scallion -- chopped
1 sm fresh green chile -- coarsely chopped
2 clove garlic -- minced or pressed
1 tsp ground coriander
1 1/2 tsps salt
1 tbsp brown sugar -- packed
1 tbsp canola or other vegetable oil
2 tsps freshly grated lime peel -- (2 to 3)
1/4 cup fresh lime juice -- more to taste
1 1/2 tbsps rice vinegar
1/4 cup light coconut milk

Bring a large covered pot of water to a boil. Add the pasta and cook on medium heat until al dente, about 15 minutes.

While pasta cooks, place the straw mushrooms and baby corn in a large serving bowl. Bring a small pot of water to a boil. Blanch the bell peppers for 30 seconds, add zucchini, continue to simmer for another 30 seconds, until both vegetables are tender-crisp and brightly colored. Drain. Submerge in very cold water for about 15 seconds to help set the color and stop further cooking. Drain well again and add to the serving bowl.

Reserve 1 tbs. of the chopped cilantro or basil, and then combine all of the remaining dressing ingredients in a blender or food processor and puree until smooth.

When the pasta is ready, drain it and rinse well with cold water. Transfer it to the serving bowl and gently toss it with the vegetables and dressing. Sprinkle on the reserved tablespoon of cilantro or basil. Set aside at room temperature for at least 20 minutes to allow the flavors to meld.

Serves 3-4

Cuisine:
"Asian"
Source:
"Moosewood Daily Special"

NOTES :
We find the pasta's shape admirably catches both the dressing and the vegetables--which are apt to slip off longer noodle strands and end up at the bottom of the bowl. When thoroughly chilled, the coconut milk will solidify and may make the salad somewhat dry and sticky. So for the best flavor and creamiest texture, serve at room temperature or only slightly cooler. If desired, garnish with toasted peanuts and/or slices of tofu-kan or Baked Seasoned Tofu.

Prep Time: 40 min
Sitting Time: 20 min

per 14.25 oz serving: 356 calories, 11 g protein, 6.5 g fat, 67 g carb, 2 g sat fatty acids, 0 mg chol, 1290 mg sodium, 4.8 g total dietary fiber (this nutritional info is for the recipe made with regular coconut milk)

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[BarbaraL]

Here's the recipe. Since I've been bringing it to work for lunch, I've been storing the ingredients separately in Tupperware and combining them and adding the dressing when I'm ready to eat (so the salad won't get soggy). It's really good.

Thai Salad (Yield: 6 servings) 20 min to prepare
The New Moosewood Cookbook by Mollie Katzen

Made entirely with ordinary and familiar supermarket items,
this salad with its tart-sweet-spicy-peanutty dressing, is surprisingly exotic. Its also very much fun to eat.
Note: Potatoes and eggs need to be cooked in advance.
Ditto if you choose to fry the tofu. The dressing keeps for weeks, so make it at any time.

The dressing:
6 Tbsp good peanut butter
1 cup boiling water
4 Tbsp cider vinegar
1 Tbsp sugar or honey
1 to 1 ½ tsp salt
3 to 4 medium cloves garlic, minced
crushed red pepper or cayenne, to taste
2 tsp lemon or lime juice
Place the peanut butter in a small bowl. Whisk in the water and beat until well combined. Stir in remaining ingredients.

The rest:
1 medium head crisp lettuce (romaine is good)
1 medium carrot, shredded or thinly sliced
1 small bell pepper, in thin strips
1 small cucumber, peeled, seeded and sliced
2 medium-sized ripe tomatoes, in bite sized chunks
2 medium (fist-sized) potatoes, boiled and sliced
4 to 6 hardboiled eggs, cut in wedges
3 cakes tofu; plain or fried, diced
a small handful of each (if available): minced fresh cilantro, mint and basil
optional: a handful or two of mung bean sprouts
Fun option: potato chips instead of, or in addition to, the boiled potato slices
Squeezable wedges of lemon or lime, for garnish
Pile up everything in a provacative yet compelling arrangement. Drizzle the dressing on top.

[gertdog]

I can give a big thumbs up to both of these thai pasta salads! The potato chip option for the Thai Salad posted by Barbara L. really is good and different. :)