Thai Salad Recipe in 10 Minutes | Healthy Salad Recipe | Superfood Salad सलाद | Kunal Kapur Recipes
This salad is bright and colorful, just like a rainbow. Beyond its looks, it is delicious & refreshing too. Healthy, hearty, and loaded with colorful veggies this Thai Garlic Sesame Peanut Veggie Salad is as scrumptious as it looks. It’s tossed in a flavourful dressing and topped with mint, cilantro, and lime juice and will make a perfect addition to really any meal.
It’s a salad that will wow your guests and your tastebuds! This salad recipe is more of a guideline for how to create your own rainbow salad. There are no rules here but rather a guide to the fruits and vegetables you can choose from each color to create your own beautiful, superfood salad.
Tell me how it turned out to be in the comments. Share your re-creation on Instagram, Facebook, or Twitter and use #KunalKapurRecipes and tag me. :)
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(Serves 2)
Ingredients
For Dressing
Garlic chopped - 1tsp
Salt - a pinch
Jaggery (powdered) - 3 tbsp
Ginger chopped - 2tsp
Lemon juice - 3 tbsp
Soya sauce (light) - 2tbsp
Chilli sauce - 1 tbsp
Peanut butter - 1tbsp
Sesame oil - 1tbsp
For Salad
Mango sliced - 2cups
Cabbage shredded - 1cup
Purple cabbage shredded - 1cup
Capsicum sliced - ½ cup
Raw papaya shredded - 1cup
Carrot juliennes - 1 cup
Spring onions chopped - ½ cup
Mint leaves - a handful
Salt - a pinch
Lemon juice - 2tbsp
Sesame (toasted) - 1tbsp
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Yum Woon Sen Recipe (glass noodle salad 2.0) ยำวุ้นเส้น - Hot Thai Kitchen!
New and improved version of an old classic! Glass noodle salad is a staple dish in any Thai home, so it was one of the first things I made when I left Thailand and was homesick! Glass noodle salad has wonderfully bright flavours with lots of refreshing crunchy vegetables. I guarantee it will become a favourite salad!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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EASY THAI MANGO SALAD | Su's Cookbook
THAI MANGO SALAD RECIPE
SALAD MANGGA ALA THAI
By Su’s Cookbook
Ingredients:
2 green mangoes, julienned
1 red onion, sliced thickly
3 red bird’s eye chillies, diced
3 green bird’s eye chillies, diced
1 fresh lime, juice
1 heaped tsp spicy chilli flakes
4-5 tbsp fish sauce
2 tbsp Mae Pranom shrimp powder (optional)
2 ½ tbsp palm sugar
Toasted peanuts, lightly crushed
Handful of mixed fresh herbs:
Mint leaves
Thai basil leaves
Coriander leaves
Salt to taste
Method:
Mix some salt to the julienned mangoes and set it aside for 5 minutes.
In a separate bowl, add in the fish sauce, palm sugar, chillies and mix until the sugar dissolves. Then, add in the lime juice. Taste.
Now, add in the chilli flakes, stir well then add in all the fresh herbs.
Set it aside for a few minutes.
Now, add the onions to the mangoes.
Mix well before adding in the shrimp powder. Pour in the dressing and toss it evenly.
Now, serve it on a plate. Garnish with crushed peanuts and more chilli flakes. Enjoy!
P/S: You may use dried shrimps. Just make sure you soak them in lukewarm water for 4-5 mins, and pound them lightly.
Thai Salad | The Buddhist Chef
Thai salad
Finding it hard to please everyone at the dinner table? Having a hard time getting your family to eat enough vegetables ? Here is the solution. I learned this recipe while traveling in Thailand when I took cooking classes in a small vegetarian restaurant in Bangkok. You can also use the sauce pretty much everywhere! It is delicious with tofu, tempeh or as a dip. Bon appétit!
Peanut sauce:
1 tablespoon vegetable oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon chili paste
1 tablespoon soy sauce
1 tablespoon maple syrup
1 teaspoon rice vinegar
1/4 cup peanut butter
1/2 cup coconut milk
Salad:
3 cups (750ml) shredded carrots
3 cups (750ml) bean sprouts
2 green onions, chopped
1/2 cup (60ml) of coriander
1/2 cup (60ml) with crushed peanuts
The juice of half a lime
In a skillet, heat oil over medium-high heat. Add garlic and ginger. Saute 2 minutes.
Add chili paste, soy sauce, maple syrup, rice vinegar and peanut butter. Mix well.
Stir in the coconut milk.
Remove from the heat and let cool down.
Salad:
Pour the sauce into a bowl. Add grated carrots, bean sprouts, chopped green onions, coriander and crushed peanuts.
Mix well and serve.
Yield: 4 to 6 servings.
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Thai Mango salad
Light, refreshing, and flavorful, this Spicy Thai Mango Salad is made with fresh flavors of Mango, cucumber, red bell peppers, onions, Cilantro, and mint tossed in a flavorful spicy, sweet, and savory dressing! It is made in less than 30 minutes and is a delicious accompaniment to any Thai dish.
Detailed recipe link
Veg Thai Salad/Vegetable Salad/Healthy vegetable salad/Thai Style vegetable salad/Salad recipe
This is a Sweet n Sour n Spicy healthy vegetable salad inspired by Thai flavors! This delicious salad dressing combines the flavors of Ginger, Garlic, Soy Sauce, Chilli sauce, Peanuts, Honey, and Lime juice! This recipe is a keeper ????????
Use this flavorful dressing and switch up the veggies as you wish! You could use broccoli, baby spinach, bean sprouts, corn , edamame beans, apples, jicama, raw papaya....design your own salad bowl!! ????
Ingredients
Yield: 4-5 servings
Veggies
Shredded Cabbage... 2 cups
Carrots (sliced thin)...2
Tomatoes (sliced thin)...2
Bell pepper (sliced thin)...1
Red onion (sliced thin)... to taste
Cucumbers (sliced thin)...3 small ones
Coriander leaves...3 tbsp.
Dressing
Low sodium soy sauce....1.5 tbsp.
Red chilli sauce...1/2 tbsp.
Extra Virgin Olive Oil...1 tbsp.
Honey...2 tbsp. (to taste)
Roasted peanuts (peeled and coarse my ground)...2 tbsp.
Red chilli flakes..to taste
Garlic (crushed)...1 tsp. or 2 cloves
Ginger (crushed)...1/2 tsp. or 1/2 inch piece
Fresh Lime juice...from 1/2 lime (you can substitute with tamarind juice as well)
Salt...to taste
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Disclaimer
This is a personal food channel. It includes my own opinions and is not any kind of professional dietary advice. Please talk to a health care professional for dietary advice. I am not liable for any adverse effects on your health occurring (such as, and not limited to food allergies) by consuming any of the ingredients used in the recipes or from the methods/cookware recommended in preparing the food.
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