Best Tangled Thai Salad For Zwt Recipes

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.

CRUNCHY THAI SALAD

Crunchy Thai Salad image

Provided by Jamie Oliver

Categories main-dish

Time 20m

Number Of Ingredients 21

Ingredients

Noodles
Bean sprouts
Finely sliced green and red peppers
Baby spinach
Finely sliced and seeded red or green chiles
Rocket (arugula)
Sliced scallions
Peeled, seeded and sliced cucumbers
Finely sliced Chinese and Savoy cabbage
Whole sugar snap peas
Mint, basil and coriander (cilantro)
Lightly toasted cashew nuts or sesame seeds, for garnish
4 tablespoons fresh lime juice
3 tablespoons olive oil
1 tablespoon sesame seed oil
1 tablespoon soy sauce
Large pinch brown sugar
1 tablespoon ginger, peeled and finely chopped
1/2 clove garlic, finely sliced
1 red chili, seeded and finely sliced
1 large handful fresh coriander (cilantro) and basil, chopped

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.;

TY'S THAI SALAD

Ty's Thai Salad image

Provided by Trisha Yearwood

Categories side-dish

Time 20m

Yield 12 servings

Number Of Ingredients 14

Ingredients

1 head Napa cabbage, shredded
1 head red cabbage, shredded
1 large cucumber, julienned
One 10-ounce bag shelled edamame, cooked
2 carrots, peeled and grated
2 green onions, finely sliced
2 cups olive oil
1 1/2 cups finely chopped fresh cilantro
1 cup sugar
2 cloves garlic, minced
Juice of 2 limes
1/2 teaspoon salt
1/2 teaspoon pepper
1 avocado, peeled and finely sliced

Steps:

For the Thai salad: In a large serving bowl, toss the cabbages, cucumber, edamame, carrots and green onions.
For the sweet lime-cilantro dressing: Put the oil, cilantro, sugar, garlic, lime juice, salt and pepper in a large blender and blend until smooth.
Top each serving of salad with 2 tablespoons of the sweet lime-cilantro dressing and 2 slices of avocado for garnish.

THAI SALMON SALAD

Thai Salmon Salad image

Make and share this Thai Salmon Salad recipe from Food.com.

Provided by chia2160

Categories One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

4 tablespoons fish sauce
4 tablespoons lime juice
2 teaspoons brown sugar
4 Thai chiles, chopped
1 1/2 lbs salmon fillets
1 teaspoon olive oil
1 onion, thinly sliced
1 large tomatoes, chopped
1 cup chopped fresh basil
mixed greens

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Prepare the dressing by combining the fish sauce, lime juice, brown sugar and chopped chiles in a small bowl; set aside.
Place the salmon filet on a baking tray, and rub olive oil over.
Bake for 20 minutes in the preheated oven, or until easily flaked.
Let cool for at least 15 minutes.
Place salmon filet into a big bowl; use fork to break salmon meat into big chunks.
Add onion, tomato and basil; pour dressing over, and toss lightly until well mixed.
Place mixture on lettuce leaves, and serve immediately.

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.".