Best Thai Ginger Coconut Vegetable Toss Recipes

THAI GINGER COCONUT VEGETABLE TOSS

Thai Ginger Coconut Vegetable Toss image

Delicious dish. Not spicy at all, but you can add more spice if you wish. I served it over brown rice, but feel free to serve it over white rice, noodles, or plain - but if you eat it plain I suggest less water.

Provided by aerobicon

Categories One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons ginger, grated
1 tablespoon sesame oil
2 cups cauliflower, in bite sized pieces
1/2 cup carrot, chopped
1/2 cup bell pepper, chopped
1/2 cup peas
1/2 cup coconut milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/8-1/4 fluid ounce lime juice (splash)

Steps:

Saute ginger in sesame oil over medium-high heat.
Add in cauliflower, carrots, peppers, spices, lime juice, and a bit of water. Toss well.
Once liquid starts bubbling, cover and simmer for about 5-7 minutes. Give another stir, and at this point your vegetables should be getting tender.
You should also add in about another quarter cup or less of water. Simmer for a few minutes, then check to see if vegetables are tender.
If they aren't, let simmer until they are. If they are, turn heat to very low and add peas. Cover, stir, and let sit for five minutes. Serve over rice or noodles, if you'd like.

Nutrition Facts : Calories 215, Fat 9.9, SaturatedFat 6.4, Sodium 629.5, Carbohydrate 30.5, Fiber 3.7, Sugar 22.6, Protein 3.2

VEGETABLE TOSS

Vegetable Toss image

This is a Salad, easy to double for a crowd. The recipe comes from the Salinas Valley, just 8 miles from Monterey bay. This valley grows 80% of the of the nations lettuce, 60% of the broccoli, 50% of the cauliflower and mushrooms, 90% of the artichokes & 25% of the celery, that is why it is called the Salad Bowl of the World. This takes 2 hours refrigration time.

Provided by Barb G.

Categories Cauliflower

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 medium romaine lettuce, torn into bite size pieces
1 bunch broccoli, broken into small florets (about 2 cups)
1/2 small cauliflower, broken into small florets (about 2 cups)
1/4 cup sliced radish
1/4 cup low-fat mayonnaise
1/4 cup sour cream
1/2 teaspoon Dijon mustard
2 green onions, sliced
1/4 teaspoon dried dill weed
fresh ground pepper
imitation bacon bits (or favorite salad topping)

Steps:

Layer half of the lettuce, broccoli, and cauliflower in a clear salad bowl.
Top with Radishes and remaining lettuce, broccoli, and cauliflower.
Mix mayonnaise, sour cream, mustard and onions:drop by spoonfuls onto cauliflower;sprinkle with dill and pepper.
Cover and refrigerate at least 2 hours.
Just before serving, sprinkle with your favorite salad topping.

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