Tag Archives: thai salad

Thai Steak Salad

I love Thai food with its complex flavors and fresh ingredients.  A little sweet, a little tangy, a bit of salty, and a zip of heat.  But sometimes I only think about curries and noodles and forget about Thai salads.  This salad is as tasty as it is pretty and comes together in a snap.

Thai Steak Salad

Thai Steak Salad
(from Cooking Light)

1 flank steak (or substitute sirloin or flatiron steak if not available)
1/2 tsp. ground black pepper
1/4 tsp. kosher salt
1/4 cup fresh lime juice
1 tbsp. brown sugar
2 tbsp. soy sauce
1 tbsp. fish sauce
2 tsp. minced fresh garlic
1 tsp. Sriracha (hot chile sauce)
1 1/2 cups thinly sliced red cabbage
1 1/4 cups fresh bean sprouts
3/4 cup julienne-cut carrots
1/3 cup fresh mint leaves
1/3 cup fresh cilantro leaves
1/3 cup fresh basil leaves

Heat large grill pan over medium-high heat.  Coat pan with cooking spray.  Sprinkle steak with salt & pepper.  Add steak to pan and cook 6 minutes on each side or to desired doneness.  Remove steak from pan and let stand 5 minutes.  Cut across grain into thin slices.

Combine lime juice, brown sugar, soy sauce, fish sauce, garlic and Sriracha in a small bowl.  Stir well with whisk.  In a large bowl combine cabbage, bean sprouts, carrots and herbs.  Add two tablespoons sauce to beef and toss.  Add remaining sauce to the cabbage mixture and toss well.  Toss steak and cabbage and eat!  Serves 4.

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Crunchy Thai Salad

I should probably eat more salad.  When I do I enjoy it.  I like vegetables, I enjoy the crunch.  But, sometimes…well, it’s salad.  It doesn’t feel like a main course, it feels like an appetizer.  We’ve all had those meals where we ate a salad to be good, and then we’re left thinking, where the heck is the rest of my dinner?

This salad felt like a main course.  Not only are the portions nice and generous, but the crunch of the peanuts and wonton strips are very satisfying.  This is also a great salad for using up leftover stir-fry veggies if you have any, which I did.  If you want something more hearty, feel free to add chicken or shrimp or fried tofu, but honestly, I didn’t miss it with all of the other good stuff in this.

But forget about the vegetables.  The best part of this salad is the peanut-ginger dressing.  Good enough to eat with a spoon by itself, it made the salad irresistible.  I have a little left and I can’t wait to find something to dip in it for lunch.  Or…where’s my spoon?

Crunchy Thai Salad

Crunchy Thai Salad

1 small head romaine
1 small head napa cabbage
2 large carrots, cut into matchsticks
2 cups edamame, shelled
1 bunch cilantro, chopped
1 bunch green onions, chopped
1 cup roasted peanuts
1 cup wonton strips

Toss lettuce, napa cabbage, carrots, edamame, cilantro and green onions in a large bowl.  Just before serving, top each serving with 1/4 cup peanuts and 1/4 cup wonton strips (at least) and drizzle (or drench) with peanut-ginger dressing (recipe below).  Makes 4 generous servings.

Peanut-Ginger Dressing

Peanut-Ginger Dressing

1/2 cup roasted peanuts
1/2 cup peanut butter
1 tbsp maple syrup
2 tbsp. soy sauce
2 tbsp. lime juice
1 tbsp. minced ginger
1 tsp. minced garlic

Combine all ingredients except water in a food processor or blender until smooth.  Drizzle in water until it’s the consistency you want.

 

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