Crunchy Thai Salad with Creamy Peanut Dressing
Irresistibly crunchy Thai salad with creamy peanut dressing will be your new vegetable obsession! Each bite packs a powerhouse of fresh superfoods.
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✅ INGREDIENTS:
---Thai Salad
• 2 cups kale
• 1 ½ cups napa cabbage
• 1 ½ cups red cabbage
• ½ cup red bell pepper
• ½ cup carrot
• 1 mango
• ¼ cup cilantro
• 8 mint leaves
• 1 tablespoon green onions
• ¼ cup peanuts, roasted
---Peanut Dressing
• ⅓ cup peanut butter
• 2 tablespoons lime juice
• 3 tablespoons honey
• 1 ½ tablespoons rice wine vinegar
• 1 ½ tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon sriracha
• ½ teaspoon ginger
• 1 clove garlic
• 1 tablespoon water
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GLASS NOODLE SALAD | FRESH & EASY Meal in 20 Minutes. Recipe by Always Yummy!
Very tasty glass noodle salad is well known in Asian countries. There is a variety of such salad recipes – with fried chicken, beef, rice or other glass noodles. Here is a video recipe of glass noodles with vegetables.
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✅ Ingredients:
• glass noodles – 7 oz | 200 g
• carrot – 7 oz | 200 g
• bell pepper –7 oz | 200 g
• fresh cucumber – 7 oz | 200 g
• garlic – 3 cloves
• fresh cilantro – 1 oz | 20 g
• soy sauce – 6 tbsp
• vinegar 9% - 3 tbsp
• vegetable oil – 2 tbsp
• sesame oil – 1 tbsp
• sugar – 1 tbsp
• ground coriander – 1 tsp
• red chili flakes – to taste
• sesame seeds – to taste
✔︎ You will need:
• carving board
• deep salad bowl
• colander
• bowl
???? Preparation:
1. Pour the glass noodles with boiling water for 7 minutes or cook as indicated on package instruction.
2. Prepare vegetables: grate the carrot with a korean carrot grater, cut the cucumbers and bell pepper into thin strips.
3. In a bowl combine the chopped up garlic, sugar, ground coriander, chili flakes, soy sauce, vinegar, vegetables and sesame oils.
4. Pour away the water and wash the noodles with cold water, drain in a colander.
5. Into a deep salad bowl lay out the glass noodles, grated carrot, cut cucumber and bell pepper, cilantro leaves, sesame seeds and the prepared sauce. Combine well and leave for 1-3 hours.
6. Serve your glass noodles with vegetables sprinkled with sesame seeds, cilantro leaves or chili rings.
❗️Advices:
1. Use fresh vegetables for glass noodles salad.
WATCH MORE ASIAN RECIPES:
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Asian Style EGG FRIED CABBAGE
Asian FRIED CABBAGE AND GROUND BEEF
Soba Noodles with Chicken and Vegetables
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Spaghetti Salad With Peanuts, Peanut Butter & Green Onions : Salad Recipes
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A spaghetti salad is made up of a few key ingredients like peanuts, peanut butter and even green onions. Make spaghetti salad with peanuts, peanut butter and green onions with help from an experienced personal chef in this free video clip.
Expert: Chris Antes
Filmmaker: Bilal Yesuf
Series Description: You'd likely be surprised to learn just how versatile something as simple as a salad really is. Get tips on the many salad recipes for both side dishes and desserts that you can make with help from an experienced personal chef in this free video series.
Pasta Salad with Broccoli and Peanuts- Martha Stewart
Peanut butter, rice vinegar, and soy sauce gives this favorite pasta salad its amazing flavor.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Quick Chicken and Peanut Udon - Marion's Kitchen
An express Japanese udon noodle recipe that totally delivers on the flavour. Including my super quick method for how to make chilli oil and then glossy peanutty sauce.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Nutty chicken with noodle salad
Nutty chicken with noodle salad
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Prep:10 mins
Cook:20 mins
Easy
Serves 4
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Ingredients
140g unsalted roasted peanuts
4 skinless chicken breasts, halved lengthways
1 egg, beaten lightly with a fork
85g dried soba or buckwheat noodles
1 cucumber, halved and sliced
small bunch mint, leaves picked and larger ones roughly chopped
zest and juice 2 limes
1-2 tsp sugar
1 red chilli, deseeded and finely sliced (optional)
To serve
2 x 80g packs ready-sliced prosciutto (about 12 slices)
70g pack ready-sliced bresaola (about 11 slices)
70g pack ready-sliced salami napoli (about 12 slices)
Method
1.Heat oven to 200C/fan 180C/gas 6 and cover a baking tray with baking paper. Finely chop the peanuts in a food processor or by hand – you want large crumbs, not dust – then tip onto a plate. Dip the chicken pieces in egg, then coat in the peanuts and place on the tray. You can freeze the coated chicken pieces for up to a month, defrost, then continue with recipe. Bake for 15-20 mins until golden and cooked through.
2.Meanwhile, cook the noodles according to pack instructions, drain, rinse under cold water until cool, then drain again. When the chicken is ready, use kitchen tongs or two forks to mix the noodles with the cucumber slices, mint, lime juice and zest, sugar, chilli if using, and some seasoning. Serve immediately, topped with the crunchy chicken.
Nutty chicken with noodle salad