Best Tangled Thai Salad Recipes

TANGLED THAI SALAD FOR ZWT-9

Tangled Thai Salad for ZWT-9 image

FRESH is a sml chain of Canadian-owned & operated restaurants, which originally began as a juice bar 20 yrs ago. Everything on their menu is vegan, altho they offer some vegetarian dishes at their takeout counter. They have published 3 cookbooks described as "for those relatively comfortable w/cooking (particularly vegan cooking)" & "with restaurant quality pretty much guaranteed". This recipe is FRESH's famous Tangled Thai Salad - 1 of their MOST requested recipes. FRESH uses a "spiralizer" to cut the carrot & yellow beets into super-long, thin strands that form a big round tangle of a salad, but a julienne peeler will give you nice long strands as well. If you have no spiralizer or julienne peeler, just cut the veggies into sticks as thin & long as you can. Said to serve "1 person as a complete meal", it also serves 2-3 as a side-salad. FRESH uses their "Salad Topper" w/this Thai salad, but I saw it as optional & have entered it as a separate recipe. This is a no-cook recipe & I have allowed 20 min for ingredient prep plus assembly. Enjoy!

Provided by twissis

Categories Salad Dressings

Time 20m

Yield 1 Salad Meal or 2-3 Side Salads, 1 serving(s)

Number Of Ingredients 24

Ingredients

1 cup napa cabbage, chopped
1/3 cup sliced jicama (cut into sml sticks)
2/3 cup carrot (shredded or spiralized)
2/3 cup yellow beet (shredded or spiralized)
3 slices cucumbers, halved
2 teaspoons raw peanuts, chopped
1 lime wedge
2 -3 tablespoons cilantro, chopped
3 garlic cloves, minced
2 tablespoons cilantro, tightly packed
2 tablespoons peanut butter
2 tablespoons lime juice, Plus
2 teaspoons lime juice (as below)
2 teaspoons lime juice
1 tablespoon soy sauce, plus
1/2 teaspoon soy sauce (as below)
1/2 teaspoon soy sauce
1 tablespoon rice vinegar
1 tablespoon fresh ginger, peeled & chopped
2 tablespoons coconut milk
1 1/2 teaspoons sugar
3/4 teaspoon sesame oil
3/4 teaspoon sambal oelek
1/2 cup sunflower oil

Steps:

For the Salad:.
Put napa cabbage in a lrg, shallow serving bowl & top w/jicama.
Pile the carrot & beet on top & drizzle w/the dressing.
Garnish w/cucumber, peanuts, Salad Topper (if using - recipe entered separately), lime & cilantro. Drizzle w/4 tbsp of the Peanut Lime Dressing.
For the Dressing:.
In a blender, puree all ingredients except the sunflower oil.
W/blender running, add sunflower oil in a thin stream until dressing is emulsified.
NOTE - "The Peanut Lime Dressing makes 1 cup, keeps for a wk in the fridge, is delicious on the Tangled Thai Salad & would be equally good on any salad or even poured on top of cold noodles.".

SALAD TOPPER BY FRESH - USE W/TANGLED THAI SALAD - ZWT-9

Salad Topper by FRESH - Use W/Tangled Thai Salad - ZWT-9 image

FRESH is a sml chain of Canadian-owned & operated restaurants, which originally began as a juice bar 20 yrs ago. Everything on their menu is vegan, altho they offer some vegetarian dishes at their takeout counter. 1 of their MOST requested recipes is their Tangled Thai Salad (recipe entered by me) & FRESH uses this "Salad Topper" w/the Tangled Thai Salad. Per the recipe intro: "This crunchy mix adds great flavor & texture to any salad. If you want to use it as a topper for fruit salad, yogurt or oatmeal - Leave the salt out & replace it with sugar. If you can't find puffed quinoa at your local health food store, you can sub puffed millet. This recipe makes 1 3/4 cups & the mixture keeps for months in an airtight container." Altho used w/the Tangled Thai Salad, the intro suggested a wider variety of uses & I saw it as an optional add to the Tangled Thai Salad. SO I decided to enter it as a separate recipe. Enjoy!

Provided by twissis

Categories Berries

Time 5m

Yield 14 2 tbsp servings, 14 serving(s)

Number Of Ingredients 7

Ingredients

1 cup puffed quinoa or 1 cup puffed millet
1/4 cup goji berry
1/4 cup currants
2 tablespoons sliced almonds
2 tablespoons hazelnuts, chopped
2 tablespoons pistachios, chopped
1/4 teaspoon sea salt

Steps:

Put all of the ingredients in a bowl, mix well & store in an airtight container.
To Serve: Sprinkle 2 tbsp of mixture atop the Tangled Thai Salad or other salad of choice.

TANGLED THAI SALAD

TANGLED THAI SALAD image

Categories Vegetable

Yield 1 bowl

Number Of Ingredients 32

Ingredients

For salad:
1 cup chopped napa cabbage
1/3 cup sliced jicama (cut into small sticks)
2/3 cup shredded or spiralized carrot
2/3 cup shredded or spiralized yellow beet
4 tbsp Peanut Lime Dressing (recipe follows)
3 slices cucumber, halved
2 tsp chopped raw peanuts
2 tbsp Fresh Salad Topper (recipe follows)
1 lime wedge
2 to 3 tbsp chopped cilantro
For Peanut Lime Dressing:
3 cloves garlic, minced (about 1 tbsp)
2 tbsp tightly packed cilantro
2 tbsp natural peanut butter
2 tbsp + 2 tsp lime juice
1 tbsp + 1/2 tsp tamari
1 tbsp rice vinegar
1 tbsp peeled and chopped ginger
2 tsp coconut milk
1 1/2 tsp organic sugar
3/4 tsp sesame oil
3/4 tsp sambal oelek
1/2 cup sunflower oil
For Salad Topper:
1 cup puffed quinoa
1/4 cup goji berries
1/4 cup currants
2 tbsp sliced almonds
2 tbsp chopped hazelnuts
2 tbsp chopped pistachios
1/4 tsp sea salt

Steps:

For salad: 1. Put napa cabbage in a large, shallow serving bowl (or plate). Top with jicama. 2. Pile the carrot and beet on top and drizzle with dressing. 3. Garnish with the cucumber, peanuts, Salad Topper, lime, and cilantro. For dressing: 1. In a blender, puree all ingredients except the sunflower oil. 2. With blender running, add sunflower oil in a thin stream until dressing is emulsified.

TANGLED THAI SALAD

Tangled Thai Salad image

How to make Tangled Thai Salad

Provided by @MakeItYours

Number Of Ingredients 36

Ingredients

*Tangled Thai Salad
Serves 1 as a meal
1 cup chopped napa cabbage
1/3 cup sliced jicama (cut into small sticks)
2/3 cup shredded or spiralized carrot
2/3 cup shredded or spiralized yellow beet
4 tbsp Peanut Lime Dressing (recipe follows)
3 slices cucumber, halved
2 tsp chopped raw peanuts
2 tbsp Fresh Salad Topper (recipe follows)
1 lime wedge
2 to 3 tbsp chopped cilantro
**Peanut Lime Dressing
This dressing will keep for up to a week in the fridge. It is delicious on the Tangled Thai Salad, but would be equally good on any salad or even poured on top of cold noodles.
Makes 1 cup
3 cloves garlic, minced (about 1 tbsp)
2 tbsp tightly packed cilantro
2 tbsp natural peanut butter
2 tbsp + 2 tsp lime juice
1 tbsp + 1/2 tsp tamari
1 tbsp rice vinegar
1 tbsp peeled and chopped ginger
2 tsp coconut milk
1 1/2 tsp organic sugar
3/4 tsp sesame oil
3/4 tsp sambal oelek
1/2 cup sunflower oil
***Fresh Salad Topper
Makes about 1 3/4 cups
1 cup puffed quinoa
1/4 cup goji berries
1/4 cup currants
2 tbsp sliced almonds
2 tbsp chopped hazelnuts
2 tbsp chopped pistachios
1/4 tsp sea salt

Steps:

*Tangled Thai Salad
Put napa cabbage in a large, shallow serving bowl (or plate). Top with jicama.
Pile the carrot and beet on top and drizzle with dressing.
Garnish with the cucumber, peanuts, Salad Topper, lime, and cilantro.
**Peanut Lime Dressing
In a blender, puree all ingredients except the sunflower oil.
With blender running, add sunflower oil in a thin stream until dressing is emulsified.
***Fresh Salad Topper
Put all of the ingredients in a bowl and mix well.

FRESH RESTAURANT'S TANGLED THAI SALAD

Fresh Restaurant's Tangled Thai Salad image

How to make Fresh Restaurant's Tangled Thai Salad

Provided by @MakeItYours

Number Of Ingredients 33

Ingredients

1 cup chopped napa cabbage
1⁄3 cup jicama, cut into small sticks
2⁄3 cup peeled raw carrot, spiralized (or cut/peeled into julienne)
2⁄3 cup peeled raw yellow beets, spiralized (or cut into julienne)
4 tbsp Peanut Lime Dressing (recipe follows)
3 slices cucumber, halved (or cut into julienne)
2 tsp chopped raw peanuts
2 tbsp Fresh Salad Topper (recipe follows)
1⁄4 lime
Cilantro to taste
1 tbsp ginger, peeled and chopped
3 cloves garlic, peeled and minced
3⁄4 tsp sambal oelek (a South Asian chili sauce)
2 tbsp cilantro, densely packed
2 tbsp natural peanut butter
2 tbsp plus 2 tsp lime juice
1 tbsp rice vinegar
1 tbsp plus 1?2 tsp tamari (a type of soy sauce)
1-1⁄2 tsp maple syrup or agave
2 tsp coconut milk (optional)
3⁄4 tsp sesame oil
1⁄2 cup sunflower oil (or extra virgin olive oil)
1 cup puffed quinoa (optional)
1⁄4 cup goji berries
1⁄4 cup currants (optional)
2 tbsp sliced almonds
2 tbsp hazelnuts, chopped
2 tbsp pistachios, chopped
1⁄4 tsp sea salt
½ block of tofu (about 225 g)
3 tbsp cornstarch
¼ cup Japanese panko breadcrumbs
3 tbsp coconut or peanut oil

Steps:

In a blender, purée all but sunflower oil. With blender running, add oil in a thin stream.
Makes 1 cup, enough for 4 salads
Put all ingredients into a bowl and mix.
Makes approx. 1-3/4 cups; refridgerate unused portion
Slice tofu into 1 inch rectangles or triangles.
Heat oil in a large frying pan over medium-high heat.
Place cornstarch and breadcrumbs in two separate small bowls. Coat tofu pieces with cornstarch, and then press breadcrumbs into them.
Fry until golden brown on both sides. Pat dry with paper towels and set aside.
Put cabbage into a large bowl and top with jicama. Pile the carrot and beet strands on top and drizzle with Peanut Lime Dressing.
Garnish with cucumber, peanuts, Fresh Salad Topper, lime and cilantro.