• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Thai Salad

  • Recipe Submitted by on

Category: Thai, Vegetables, Appetizers, Salads

 Ingredients List

  • -----------------------------------SALAD-----------------------------------
  • 1 lg Head lettuce, torn
  • 2 md Tomatoes, quartered
  • 1 sm Red onion, thinly sliced
  • 1 md Carrot, thinly sliced
  • 1 Cucumber, peeled & sliced
  • 1 Tofu block, cubed
  • 1 c Mung bean sprouts
  • 1 sm Bag potato chips -=OR=-
  • -- potato sticks, optional

 Directions

PEANUT-COCONUT MILK DRESSING
1 1/2 c Coconut milk
1 tb Red curry paste, see recipe
2 c Unsalted chunky peanut
butter
1/2 c White vinegar
1 1/2 tb Soy sauce

SALAD: Arrange the lettuce, tomatoes, onion, carrot & cucumber in a salad
bowl & lightly toss. Add the bean curd & sprouts. Top with the peanut-
coconut milk dressing & garnish with potato chips. DRESSING: In saucepan
over medium heat, stir the coconut milk & red curry paste together until
the mixture turns to a pale amber & a thin coat of oil appears on the
surface. Add the remaining ingredients & stir over a low heat for 7 to 10
minutes, or until all the ingredients are thoroughly mixed. The colour will
be a pale cocoa brown. Let cool to room temperature for 1 hour before
serving with the salad. The dressing will keep in the refrigerator for a
month, but it does have a tendency to thicken. To bring it back to its
correct consistency, add 1/2 ts to 1 tb white vinegar & stir vigorously.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?