Thai Salad Recipe

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Thai Salad Recipe

 

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Thai Salad

 

Ingredients


SALAD

1 large head lettuce, torn
2 medium tomatoes, quartered
1 small red onion, thinly sliced
1 medium carrot, thinly sliced
1 each cucumber, peeled & sliced
1 each tofu block, cubed
1 cup mung bean sprouts
1 small bag potato chips -=or=- - potato st, icks, optional

PEANUTCOCONUT MILK DRESSING

1 1/2 cup coconut milk
1 tbsp red curry paste, see recipe
2 cup unsalted chunky peanut - butter
1/2 cup white vinegar
1 1/2 tbsp soy sauce



 

Preparation

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.

 

 

Servings: 4

 

 

 

 


 

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