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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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 Style Salad | Cooksmart | Sanjeev Kapoor Khazana
Glass noodles mixed with salad vegetables and lemon grass flavoured dressing
THAI STYLE NOODLE SALAD
Ingredients
200 gms glass noodles
4-5 spring onion with greens
1 medium light green unpeeled cucumber
1 medium green capsicum
1 medium carrot, grated
4-5 fresh mint leaves + a sprig for garnishing
4-5 fresh coriander sprigs
For dressing
1 lemon grass stem
5 fresh red chillies
1 tsp grated ginger
Salt to taste
1 tbsp lemon juice
2 tsps honey
Method
1. Boil 2 cups water in a deep non-stick pan.
2. Cut spring onions with greens into diamond shaped pieces and put into a bowl. Quarter cucumber vertically, remove the seeds and cut again into long thin strips. Put this into the same bowl and mix well.
3. Put glass noodles in the boiling water, switch off the heat and let it remain for a couple of minutes. Drain and put into a bowl of 1 cup cold water and separate its layers gently.
4. Cut capsicum into long thin strips and mix with cucumber and spring onions. Add carrot and mix well.
5. For dressing, finely chop lemon grass and put into a bowl. Finely chop red chillies and add to the same bowl. Add ginger, salt, lemon juice and honey and mix well.
6. Add the dressing, reserving some, to the bowl of vegetables and mix well. Drain the noodles and add to the bowl and mix well.
7. Finely chop mint leaves and coriander sprigs and add to the bowl. Drizzle the reserved dressing and mix well.
8. Transfer onto a serving plate and serve garnished with a sprig of mint.
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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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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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