Best Thai Vegetable Salad Recipes

Thai Pork Tenderloin with Pickled Vegetable Salad image

Provided by Chef Mary Nolan

Time 50m

Yield 4 servings

Number Of Ingredients 15

1/2 cup unseasoned rice vinegar
2 tablespoons sugar, plus 1 teaspoon
1 tablespoon fish sauce
1 pinch red pepper flake
2 medium carrots (rainbow preferably), cut into small matchsticks
1 sliced cucumber, thinly sliced, (from 1 Persian cucumber or about 1/4 of a seedless cucumber)
1 radish, thinly sliced (1/8 inch)
1 jalapeño pepper, thinly sliced (1/8 inch)
1 pound pork tenderloin
kosher salt
freshly ground black pepper
1 tablespoon The Spice Hunter Thai Seasoning Blend, plus 1/4 teaspoon, divided
1 cup assorted tender herbs, torn if large, (cilantro with tender stems, basil, mint leaves)
1/4 cup salted cashews, roasted, roughly chopped
cooked rice for serving

Steps:

Mix the vinegar, sugar, fish sauce and pepper flakes in a small saucepan over medium-low heat. Bring to a simmer, stirring to dissolve sugar, and remove from heat. Allow to cool (you can use an ice cube or 2 to help this happen faster). Place carrots, cucumber, radish, and jalapeño in a small bowl and pour vinegar mixture over the top, pushing vegetables down to fully submerge.
Heat grill to medium-high heat. Season pork tenderloin with salt, pepper, and 1 tablespoon The Spice Hunter Thai Seasoning Blend. Grill pork, turning to sear on all sides about 10 minutes. Reduce heat to low and allow pork to continue to cook until an instant-read thermometer inserted into the thickest part registers 145°, about 15 minutes longer. Transfer to a cutting board and let rest 10 minutes before thinly slicing.
Meanwhile, remove vegetables from vinegar (reserve liquid) and toss with remaining 1/4 teaspoon The Spice Hunter Thai Seasoning Blend and herbs. Transfer sliced pork to a serving platter and top with vegetable-herb mixture and cashews. Drizzle with spoonfuls of the reserved pickling liquid and serve with rice.

Thai Vegetable Salad image

Provided by PalatablePastime

Categories Vegetable

Time 27m

Yield 4 serving(s)

Number Of Ingredients 14

2 yellow squash
2 red bell peppers, roasted and peeled
6 cloves garlic, chopped
1 teaspoon red pepper flakes (to taste)
1 -3 fresh Thai red chili pepper, chopped (to taste)
1 tablespoon light soy sauce
1 tablespoon balsamic vinegar (or to taste)
3 -4 tablespoons vegan sugar (or granulated sugar)
1/2 lime, juice of
6 tablespoons thinly sliced green onions
1/2 medium green cabbage, thinly shredded
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro
1/4 cup chopped of fresh mint (optional)

Steps:

Steam the squash until just tender (or use another method), allow to cool; set aside.
Chop the roasted bell peppers and place them in a food processor or blender with the garlic, hot pepper flakes, chiles, soy sauce, balsamic, sugar, and lime juice.
Pulse or process until mixture becomes pasty.
Toss the squash with the green onions, cabbage, basil, cilantro, and mint; add the dressing and toss.
Place servings on salad plates (or a platter), chilling until ready to eat.

Nutrition Facts : Calories 124, Fat 0.8, SaturatedFat 0.2, Sodium 287.1, Carbohydrate 27.6, Fiber 5.8, Sugar 19.7, Protein 4.6