Best Crunchy Thai Salad Recipes

CRUNCHY THAI SALAD

Steps:

• Cook the noodles as normal and prepare all the vegetables while the noodles are cooking. When they are done rinse under cold water and add to the salad.;
• Mix all of the ingredients together in a jam jar, shake and pour over the salad. Garnish with cashew nuts or sesame seeds.;

CRUNCHY THAI SALAD RECIPE BY TASTY

Steps:

• In a large mason jar, add the peanut butter, soy sauce and sriracha and stir to combine.
• Add the cabbage, broccoli florets, bell pepper, chives, carrots, peanuts, and lettuce and screw on the lid.
• Store in the refrigerator until ready to eat, up to 5 days.
• Give the mason jar a good shake to mix and use a fork or spoon to stir as needed.
• Enjoy!

BEEF STRIPS WITH CRUNCHY THAI SALAD

Steps:

• Heat grill to high. Lightly season the steaks, then grill on each side for 2-3 mins for medium-rare, or longer if you like. Mix the lime juice, fish sauce, sugar and chilli together in a jug. Tip the salad, carrot and beansprouts into a bowl, then add the dressing, tossing everything together. Divide between four plates.
• Thinly slice the beef and add to the salad. Some steamed rice flavoured with rice vinegar is a good side dish.

CRUNCHY THAI BEEF & MANGO SALAD

Steps:

• Season the steak with salt and pepper. Heat the oil in a griddle or saute pan until smoking hot and sear the steak for 1 to 2 minutes on each side until browned but still rare in the middle. Set aside to rest.
• Mix the sweet chile sauce with the lime juice in a serving bowl. Add the cucumber, carrots, mango and baby gem lettuces, along with the herbs, and toss through to combine.
• Slice the steak and serve on top of the salad.

CRUNCHY THAI SALAD

Steps:

• Mix the lime juice, curry paste, fish sauce and brown sugar in the bottom of a medium sized bowl.
• Boil the green beans for one minute, then drain and let cool.
• Put the green beans, bean sprouts, red pepper, red onion, coriander, mint and chilli in the bowl with the dressing.
• Toss until mixed.
• Arrange the lettuce leaves on a plate, then put some salad on top.

THAI CRUNCHY CUCUMBER SALAD

Steps:

• In a large bowl, combine cucumbers, carrots, onion and serrano pepper., In a small bowl, mix sugar, lime juice and fish sauce. Pour over vegetables; toss to combine. Refrigerate, covered, 1 hour. Sprinkle with peanuts.

CRUNCHY LOW CARB THAI SALAD

Steps:

• Whisk all of the dressing ingredients in a small bowl. Then, chop/julienne/shred/slice all the vegetables. Mix all vegetables in a very large bowl; toss with the dressing and let the salad marinate for an hour or so in the refrigerator.

CRUNCHY PEANUT THAI MANGO SALAD

Steps:

• Finely grate peel from 1 line and place in bowl along with lime juice. Whisk in soy sauce, sugar and jalapeno until sugar/honey is dissolved. Gradually whisk in oil until blended. Add salt to taste. Set aside.
• Toast peanuts by placing chopped nuts on baking sheet in a single layer in 350 oven. Toast 7 - 10 minutes, stirring occasionally until fragrant.
• Peel mango, then cut away chunks of fruit from pit. Cut into thin strips and place in bowl. Seed peppers and cut into thin strips and add to mango. Coarsely grate carrot and thinly sliced green onions and add to bowl with coriander. Toss gently to combine.
• Add dressing and toss until mixed. Sprinkle with peanuts.