Best Thai Vinaigrette Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ASIAN SLAW WITH SPICY THAI VINAIGRETTE



Asian Slaw With Spicy Thai Vinaigrette image

A delicious spicy slaw adapted from a recipe courtesy of Joe's Farm Grill in Gilbert, Arizona. this is a burger joint that grows most of the food they use and has awesome food! Adapted from Guy Fieri's cookbook, "Diners, Drive-Ins and Dives. Guy says the slaw is most amazing! Enjoy!

Provided by Sharon123

Categories     Salad Dressings

Time 30m

Yield 6 serving(s)

Number Of Ingredients 23

1 cup finely shredded green cabbage
3 cups finely shredded red cabbage
3 cups finely shredded napa cabbage
1/2 cup green onion, sliced
1/4 cup red bell pepper, chopped small
2 cups carrots, shredded
kosher salt
fresh ground black pepper
1/3 cup rice wine vinegar
2 teaspoons fresh lime juice (to taste)
2 -3 tablespoons chili-garlic sauce
1 1/2 teaspoons honey
1 teaspoon minced fresh ginger, peeled
1 teaspoon minced garlic
1 tablespoon fresh basil, chopped
1 tablespoon fresh mint leaves, chopped
1 tablespoon fresh cilantro leaves, chopped
1/4 teaspoon black pepper
1 1/2 teaspoons toasted sesame seeds
1/2 teaspoon ground coriander
kosher salt
1 tablespoon toasted sesame oil
1/2 cup peanut oil (or corn oil)

Steps:

  • Whisk all ingredients except oils in a large bowl. Slowly drizzle in oils while whisking. Taste and adjust seasoning with more salt and lime juice if needed.
  • Combine the vegetables in a large bowl, season with salt and pepper. Toss to mix thoroughly. Pour in the Thai vinaigrette to taste and toss to mix. Adjust, adding more if desired. Enjoy!

Nutrition Facts : Calories 236.1, Fat 21.2, SaturatedFat 3.5, Sodium 47.8, Carbohydrate 11.9, Fiber 3.4, Sugar 6.2, Protein 2.1

GRILLED CORN AND TOMATO SALAD WITH THAI BASIL VINAIGRETTE DRESSING



Grilled Corn and Tomato Salad with Thai Basil Vinaigrette Dressing image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 16

8 large ears corn
Kitchen twine
1 small or 1/2 large red onion, finely chopped
2 cups grape tomatoes, quartered lengthwise
4 to 5 large Thai basil leaves, roughly chopped
Kosher salt and freshly cracked black pepper
1/2 cup chopped Thai basil leaves
1/2 cup chopped cilantro leaves
1/4 cup lime juice
1/4 cup orange juice
1 tablespoon honey
2 teaspoons freshly grated ginger
1 teaspoon lime zest
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1/4 cup canola oil

Steps:

  • Preheat a grill to medium-high heat.
  • Salad: Peel back the corn husks, but do not remove them completely. Carefully pick off and discard the wispy silk threads that are attached to the corn. Pull the husks back over the ears and tie the ends closed with kitchen twine. Soak the corn in large bowl of cold water for 10 minutes. Drain the water, shake off the excess and put them on the grill for 15 minutes, turning every 3 to 4 minutes until the corn is tender. Remove them from the grill and let the ears cool to room temperature.
  • Vinaigrette: While the corn is cooling, prepare the dressing. Puree all the ingredients, except the canola oil, in a blender or food processor. After the mixture is well incorporated, slowly drizzle in the canola oil while the processor is still running. Blend for 30 seconds, then transfer the dressing to a bowl.
  • Assembly: Once the corn has cooled, cut the kernels off the cobs into a medium bowl and discard the cobs. Add the red onion and grape tomatoes and mix to combine. Drizzle in 1/2 cup of the Thai Basil Vinaigrette Dressing while lightly tossing the salad together. Reserve the remaining dressing. Gently stir in the basil leaves. Season the salad with salt and pepper to taste, and add more dressing, if desired. Serve slightly chilled on serving plates, using a slotted spoon to keep excess liquids in the bowl.

CUCUMBER SALAD WITH THAI SWEET CHILI VINAIGRETTE



Cucumber Salad With Thai Sweet Chili Vinaigrette image

Cool, spicy, and sweet.

Provided by maryelle

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 1h15m

Yield 4

Number Of Ingredients 8

2 tablespoons rice vinegar
2 tablespoons Thai sweet chili sauce
1 teaspoon sesame oil
¼ teaspoon white sugar
¼ teaspoon granulated garlic
1 pinch salt to taste
1 cucumber, thinly sliced
1 green onion, thinly sliced

Steps:

  • Whisk rice vinegar, chili sauce, sesame oil, sugar, and garlic together in a small bowl; season with salt.
  • Combine cucumber and onion in a separate bowl. Pour vinegar mixture over cucumber and onion mixture and toss to coat. Refrigerate at least 1 hour. Toss before serving.

Nutrition Facts : Calories 36.4 calories, Carbohydrate 6.5 g, Fat 1.3 g, Fiber 0.7 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 87.1 mg, Sugar 4 g

BROWN RICE SALAD WITH CITRUS-THAI BASIL VINAIGRETTE



Brown Rice Salad with Citrus-Thai Basil Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 15

2 cups cooked brown rice
2 carrots, grated
1 cup pea pods, thinly sliced on an angle
1 small red onion, halved and minced
6 green onions, thinly sliced on an angle
Citrus-Thai Basil Vinaigrette, recipe follows
Chopped fresh cilantro, Thai basil, and/or mint leaves, for garnish
3/4 cup orange juice
1/4 cup lime juice
1/2 cup fresh Thai basil leaves, chopped (substitute regular basil or mint leaves if needed)
1 cup fresh cilantro leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 heaping tablespoon honey
1/2 cup canola oil

Steps:

  • Combine rice and vegetables in a large bowl. Add the vinaigrette and stir to combine. Let the salad sit at room temperature for 30 minutes before serving. Garnish with desired herbs.
  • Combine all ingredients in a blender and blend for 1 minute

CUCUMBER SALAD WITH THAI VINAIGRETTE DRESSING



Cucumber Salad With Thai Vinaigrette Dressing image

Very refreshing! I had a Cucumber Salad at a local Thai restaurant and tried to duplicate it. This has a nice little kick!

Provided by The Motherchef

Categories     Low Protein

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons rice vinegar
2 tablespoons sweet Thai sweet chili sauce
1 teaspoon sesame oil
1/4 teaspoon sugar
1/4 teaspoon granulated garlic
kosher salt
1 cucumber, thinly sliced
1/2 onion, thinly slice

Steps:

  • In a small bowl whisk together rice vinegar, sweet Thai chili sauce, sesame oil, sugar, granulated garlic and salt.
  • Place sliced cucumber and onion in another bowl. Pour vinaigrette over and toss to coat. Cover and refrigerate for 1 hour. Toss once more before serving.
  • I don't think it gets much easier than that. Enjoy! :).

Nutrition Facts : Calories 37.3, Fat 1.2, SaturatedFat 0.2, Sodium 116.3, Carbohydrate 6.1, Fiber 1.1, Sugar 3, Protein 0.9

SPICY THAI BEEF SALAD WITH LEMONGRASS-MINT VINAIGRETTE AND NUTS



Spicy Thai Beef Salad with Lemongrass-Mint Vinaigrette and Nuts image

Ginger is the piquant note in the marinade, the vinaigrette, and the vegetables for this entree salad. The green and stir-fry are topped with marinated seared steak slices. Recipe by Chef Roy Yamaguchi, Roy's Restaurant, Honolulu, Oahu, Hawaii.

Provided by Millereg

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 31

1/2 cup hoisin sauce
2 tablespoons soy sauce
1/2 tablespoon minced fresh ginger
1 tablespoon red wine vinegar
2 tablespoons sugar
4 (4 ounce) New York strip steaks
3 tablespoons sesame oil
salt & freshly ground black pepper
1/4 cup olive oil
1 teaspoon minced lemongrass
1 teaspoon minced shallot
1 teaspoon minced fresh ginger
2 cloves garlic, minced
1 tablespoon minced kaffir lime leaf
1/2 teaspoon sugar
1/2 teaspoon soy sauce
1/2 teaspoon Thai fish sauce
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/2 cup fresh bean sprout
1/4 cup shredded radicchio
1/2 maui onions or 1/2 other sweet onion, cut into ½ inch thick rings
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
20 fresh mint leaves
20 fresh basil leaves
1/2 cup watercress leaf, chopped
1/2 cup shiitake mushroom, stemmed and sliced
2 ounces chinese bean thread noodles
4 ounces mixed baby greens
2 tablespoons macadamia nuts, toasted and crushed

Steps:

  • ---To make the marinade---.
  • In a shallow dish, combine all the marinade ingredients.
  • Add the steak strips and let sit at room temperature for 5 minutes.
  • In a large sauté pan or skillet over high heat, heat the sesame oil and sauté the steak for 5 minutes per side for medium rare.
  • Sprinkle with salt and pepper.
  • Using slotted spoon, transfer the steak to a plate and let rest for 10 minutes.
  • ---To make the vinaigrette---.
  • In the same pan over high heat, heat the olive oil and sauté the lemongrass, shallot, ginger, garlic, and lime leaves for about 10 seconds, or until lightly browned.
  • Stir in the remaining ingredients.
  • Set aside.
  • ---To make the stir-fry---.
  • In a large sauté pan or skillet over high heat, heat the olive oil and sauté all of the ingredients except the noodles for 1 minute, tossing frequently.
  • Add the noodles and cook 1 minute.
  • Set aside.
  • ---To serve---.
  • Slice the steak into 1-inch to 2-inch strips.
  • Divide the salad greens among 4 salad plates.
  • Divide the stir-fry sprout mixture over the greens, and then top with beef strips.
  • Drizzle vinaigrette around the salads and garnish with macadamia nuts.

Nutrition Facts : Calories 732, Fat 52.4, SaturatedFat 12, Cholesterol 92.8, Sodium 1186.7, Carbohydrate 39, Fiber 2.1, Sugar 17.3, Protein 26.9

BROCCOLI AND SCALLIONS WITH THAI-STYLE VINAIGRETTE



Broccoli and Scallions With Thai-Style Vinaigrette image

Roasting gives broccoli an incredible texture and crunch, and it softens and sweetens the bite of the scallions. This is paired with a highly addictive vinaigrette that is a play on the classic Thai dipping sauce prik nam pla. If you're lucky enough to find yourself with leftovers, spoon it over roast fish, chicken or even plain white rice.

Provided by Colu Henry

Categories     dinner, lunch, weekday, vegetables

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds broccoli (about 3 good-sized crowns and their stems), cut into florets
4 scallions, cut into 2-inch pieces
4 tablespoons olive oil
Kosher salt and black pepper
1/4 cup freshly squeezed lime juice (from 1 to 2 limes)
1 scallion, finely chopped
1 1/2 teaspoons light brown sugar
1/2 teaspoon red-pepper flakes, plus more to taste
2 tablespoons fish sauce
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped mint

Steps:

  • Heat the oven to 425 degrees. In a large bowl, toss the broccoli and scallions with the olive oil. Season well with salt and pepper and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 15 to 20 minutes, tossing halfway through to ensure even cooking.
  • While the vegetables roast, make the vinaigrette: In a small bowl, whisk all the ingredients until the brown sugar is dissolved. Taste and adjust seasoning if needed.
  • Place the broccoli and scallions in a bowl and toss with the vinaigrette. Serve right away or the vegetables will become soggy.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 14 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 768 milligrams, Sugar 5 grams

GRILLED TUNA OVER JASMINE RICE WITH A WASABI AND THAI VINAIGRETTE



Grilled Tuna Over Jasmine Rice with a Wasabi and Thai Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 19

1/2 cup wasabi
1 tablespoon honey
2 cups orange juice
1/2 cup vegetable stock
2 tablespoons red curry paste
1/2 cup white wine
1 shallot chopped
2 cloves garlic
1/3 cup rice wine vinegar
1/2 cup safflower oil or vegetable oil
Kosher salt and pepper to taste
4 (6-ounce) tuna fillets
Butter and water
2 cups Jasmine rice, cooked
1 tablespoon vegetable oil
1 cup canned whole straw mushrooms, drained
1 cup lychee nuts, quartered
1 cup wakame seaweed (rehydrated)
2 carrots, peeled and shaved into strips with peeler

Steps:

  • Garnish: long chives
  • In a mixing bowl, mix together wasabi and honey. Wasabi mixture should be a pourable consistency. Transfer into a squirt bottle and place aside.
  • In a saucepan, reduce orange juice to a sugar syrup, be careful not to burn. Add vegetable stock, red curry paste, white wine, shallots and garlic and bring to a boil. Reduce by half. Transfer contents in a blender. Add rice wine vinegar and puree slowly adding the safflower oil until emulsified. Transfer to a squirt bottle. Set aside.
  • Season tuna fillets with Kosher salt and black pepper (using 7/8 salt and 1/8 pepper) then grill tuna fillet to desired doneness.
  • In a saute pan emulsify butter and water, add jasmine rice and heat.
  • In another saute pan over high heat, heat oil and saute straw mushrooms, lychee nuts. On a serving plate arrange seaweed in a circle. Place rice in center on top of seaweed, carrot strips on top of rice keeping in mind you want to see carrots. Sprinkle around the edge of plate straw mushroom-lychee nut mixture. Place tuna fillet on top of carrots, squirt Thai vinaigrette on top of tuna and then squirt the wasabi glaze on top of Thai vinaigrette. Garnish with long chives.

GRILLED CHICKEN SALAD WITH THAI LIME-CHILE VINAIGRETTE



Grilled Chicken Salad with Thai Lime-Chile Vinaigrette image

Entertain at a moment's notice with this versatile and easy Grilled Chicken Salad with Thai Lime-Chile Vinaigrette. It's perfect for picnics and small gatherings.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 19

3/4 cup rice-wine vinegar
1/4 cup fish sauce
2 tablespoons sambal paste
1 tablespoon soy sauce
1/2 teaspoon sesame oil
Juice of 4 large limes
1/4 cup plus 2 tablespoons vegetable oil, plus more for frying noodles
2 red finger chiles, thinly sliced crosswise
1/4 cup chopped fresh cilantro, plus 1 cup leaves
4 boneless, skinless chicken breast halves
Coarse salt and freshly ground pepper
2 ounces cellophane noodles
1/4 pound snow peas, trimmed and strings removed
1/2 large green or red cabbage, very thinly sliced
2 carrots, shredded
1 English cucumber, sliced 1/4 inch thick on the bias
1/2 cup chopped salted peanuts
1/2 cup shredded fresh basil leaves
1/2 cup shredded fresh mint leaves

Steps:

  • Preheat oven to 400 degrees.
  • In a medium bowl, mix together vinegar, fish sauce, sambal paste, soy sauce, sesame oil, and lime juice. Slowly whisk in 1/4 cup vegetable oil to emulsify. Stir in 1 slice red chile and 1/4 cup chopped cilantro; set vinaigrette aside.
  • Heat a grill pan over high heat. Rub chicken with 2 tablespoons oil and season with salt and pepper. Place chicken on grill pan and cook, turning once, about 2 minutes per side. Transfer chicken to a baking sheet; transfer to oven and bake until cooked through, about 10 minutes. Transfer to a cutting board and let cool.
  • Fill a medium saucepan with oil to a depth of 3 inches; heat oil over medium-high heat until it reaches 375 degrees on a deep-fry thermometer. Working in batches, add cellophane noodles to hot oil and cook until puffed, about 30 seconds. Transfer to a paper-towel lined plate to cool.
  • Bring a medium pot of water to a boil over high heat. Prepare an ice-water bath and set aside. Add snow peas to boiling water and cook until tender-crisp, about 2 minutes. Drain and transfer to ice-water bath until cooled. Drain and thinly slice on the bias.
  • Arrange cabbage, carrots, cucumbers, noodles, and snow peas on a large platter. Slice cooled chicken and arrange over salad. Garnish with peanuts, basil, mint, and remaining slices of chile. Serve with vinaigrette.

THAI MARINATED BEEF CABBAGE SALAD WITH WARM SHALLOT VINAIGRETTE



Thai Marinated Beef Cabbage Salad with Warm Shallot Vinaigrette image

Provided by Ming Tsai

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 27

1 medium Napa cabbage, cored and fine julienne
1/2 medium green cabbage, cored and fine julienne
1/2 medium red cabbage, cored and fine julienne
2 carrots, peeled and fine julienne
1 bunch mint leaves, picked
1 bunch Thai basil leaves, picked
1 bunch cilantro leaves, picked
2 cups canola oil
3 large shallots, peeled and finely sliced
2 stalks lemongrass, white part only, minced
2 to 3 Thai bird chiles, de-stemmed, minced
2 tablespoons fish sauce
1/2 cup fresh lime juice
1/2 cup rice wine vinegar
2 tablespoons sesame oil
Salt and freshly ground black pepper, to taste
1/4 cup toasted sesame seeds, to garnish
2 choice sirloins (8 to 9 ounces each), or similar cut of beef
2 jalapenos chiles, roughly chopped
2 serrano chiles, roughly chopped
1 tablespoon sambal
4 large shallots, peeled and roughly chopped
4 garlic cloves
3 tablespoons honey
2 cups soy sauce
1 cup rice wine vinegar
Salt and freshly ground black pepper, to taste

Steps:

  • Combine all ingredients and mix well. Can be stored in the refrigerator until ready for use.
  • In a saucepan or small wok, heat the canola oil until hot. In a tall container, combine the shallots, lemongrass and chiles. Pour the hot oil over the mixture and stir. Slowly add the fish sauce, lime juice, vinegar and sesame oil. Put vinaigrette back into the saucepan to bring back to a simmer. Pour over the cabbage mixture to coat. There will be leftover vinaigrette. Check for seasoning.
  • Combine the jalapenos and serrano chiles, sambal, shallots, garlic and honey in a food processor and blend into a smooth paste. While the processor is running, slowly add the soy sauce and rice vinegar. Season. The mixture can be made up ahead and stored in the refrigerator.
  • Set oven on broiler or heat a grill. Quickly marinate sirloin in chile mixture for 3 to 5 minutes, turning to coat completely. Cook sirloin to a medium rare, about 4 minutes a side. Let beef rest for 3 minutes before slicing into thin strips.
  • PLATING On a large plate, place a mound of the cabbage mixture and arrange sirloin slices around the salad. Garnish with sesame seeds.

CRAB CAKES WITH THAI VINAIGRETTE



Crab Cakes with Thai Vinaigrette image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 20

1/4 head radicchio
1/2 carrot
1/2 red pepper
1/2 yellow pepper
1/2 green pepper
1 head endive
1 tablespoon minced cilantro
1 tablespoon minced parsley
2 cups Panko bread crumbs
1 egg yolk
1 teaspoon Dijon mustard
3 limes
2 ounces of fresh ginger
1 cup of safflower oil or vegetable oil
1 pound jumbo lump crab meat
2 leafy stems on celery for garnish
1 tablespoons of red curry paste
Juice of 1/2 lemon
1 shallot
1/2 cup of safflower oil or vegetable oil plus 1 tablespoon

Steps:

  • Dice radicchio, carrot, red pepper, yellow pepper, green pepper, endive, cilantro and parsley, and place in a large mixing bowl. In a food processor, pulse one cup of Panko bread crumbs until very fine. Set aside. Add the other cup of Panko to the vegetable mixture.
  • In a mixer, add egg yolk, Dijon mustard, turn mixer on medium, incorporate ingredients then add juice of 3 limes and ginger. Turn mixer on high and incorporate oil slowly. Emulsify until of mayonnaise consistency. Add this to vegetable mixture.
  • Pick through jumbo lump crab meat checking for shells, add crab meat to vegetable mixture. Mix all ingredients well. Try to preserve the shape of crab meat.
  • Form 3 ounce crab cakes from mixture. Then coat each crab cake in the fine bread crumbs. Set aside until ready to saute.
  • In a blender add red curry paste, lemon juice and shallot. Turn blender on high slowly adding oil until emulsified then place in a squirt bottle for plating. In saute pan saute crabcakes, two crabcakes per person brown on one side. Flip over and place saute pan in a 375 degree oven for five minutes.
  • On plate make a design with vinaigrette, place cooked crab cakes on top and serve. Garnish with celery stems.

THAI VINAIGRETTE



THAI VINAIGRETTE image

Categories     Herb     No-Cook

Yield 1 Cup

Number Of Ingredients 15

1/3 cup rice wine vinegar
2 teaspoons fresh lime juice (to taste)
2-3 tablespoons chili-garlic sauce
1 1/2 teaspoons honey
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
1 tablespoon fresh thai basil, chopped
1 tablespoon fresh mint leaves, chopped
1 tablespoon fresh cilantro leaves, chopped
1/4 teaspoon black pepper
1 1/2 teaspoons toasted sesame seeds
1/2 teaspoon ground coriander
kosher salt
1 tablespoon toasted sesame oil
1/2 cup peanut oil

Steps:

  • 1 Whisk all ingredients except oils in a large bowl. Slowly drizzle in oils while whisking. Taste and adjust seasoning with more salt and lime juice if needed. 2 Combine the vegetables in a large bowl, season with salt and pepper. Toss to mix thoroughly. Pour in the Thai vinaigrette to taste and toss to mix. Adjust, adding more if desired.

THAI QUINOA SALAD WITH FRESH HERBS AND LIME VINAIGRETTE



Thai Quinoa Salad With Fresh Herbs and Lime Vinaigrette image

I added way more cilantro than it calls for and skipped the salt with the quinoa, and I used olive oil instead of vegetable oil in the dressing. I also added way more crushed red peppers, and I ended up adding some extra lemon and lime because the sugar in the dressing was way too sweet to me. Next time I may omit or seriously reduce the sugar. Otherwise, this is good stuff. Recipe courtesy of Jennifer Segal, adapted from Raising the Salad Bar by Catherine Walthers.

Provided by AmyZoe

Categories     Low Cholesterol

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup quinoa, rinsed
1/2 teaspoon salt
1 red bell pepper
1 carrot, peeled and grated
1 English cucumber, seeded and diced
2 scallions, white and green parts, finely sliced
1/4 cup freshly chopped cilantro
2 tablespoons chopped of fresh mint or 2 tablespoons chopped fresh basil
1/4 cup freshly squeezed lime juice, from 3 to 4 limes
2 1/2 teaspoons asian fish sauce
1 1/8 tablespoons vegetable oil
2 tablespoons sugar
1/4 teaspoon red pepper flakes

Steps:

  • Add quinoa, salt, and 1 2/3 c water to a medium saucepan. Bring to a boil and then reduce to low, cover, and cook for 15 minutes, until the water is absorbed and the quinoa is cooked.
  • You'll know it's done when the tails sprout from the grains. Transfer to a serving bowl and let cool in the refrigerator.
  • In the meantime, make the dressing by combining the lime juice, fish sauce, vegetable oil, sugar, and crushed red pepper flakes in a medium bowl.
  • Whisk until the sugar is dissolved.
  • Once the quinoa is cool, add the red bell peppers, carrots, cucumber, scallions, fresh herbs, and dressing.
  • Toss well and then taste to adjust seasoning with more salt, sugar, and lime juice if necessary. (I preferred more lime and red pepper). Chill in the refrigerator until ready to serve.
  • This salad keeps well for several days in the fridge.

Nutrition Facts : Calories 249.4, Fat 6.5, SaturatedFat 0.8, Sodium 603.1, Carbohydrate 41.9, Fiber 4.9, Sugar 10.1, Protein 7.5

CUCUMBER SALAD WITH THAI SWEET CHILI VINAIGRETTE RECIPE - (4/5)



Cucumber Salad with Thai Sweet Chili Vinaigrette Recipe - (4/5) image

Provided by á-177922

Number Of Ingredients 8

2 tablespoons rice vinegar
2 tablespoons Thai sweet chili sauce
1 teaspoon sesame oil
1/4 teaspoon white sugar
1/4 teaspoon granulated garlic
1 pinch salt to taste
1 cucumber, thinly sliced
1 green onion, thinly sliced

Steps:

  • Whisk rice vinegar, chili sauce, sesame oil, sugar, and garlic together in a small bowl; season with salt. Combine cucumber and onion in a separate bowl. Pour vinegar mixture over cucumber and onion mixture and toss to coat. Refrigerate at least 1 hour. Toss before serving.

ROASTED VEGETABLES WITH THAI VINAIGRETTE (THAILAND)



Roasted Vegetables with Thai Vinaigrette (Thailand) image

Provided by Anne Burrell

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 20

4 baby fennel bulbs, cut in 1/2 lengthwise
2 baby bok choy, cut lengthwise into quarters
1 red onion, rood end trimmed but left on, cut into thin wedges
3 Fresno peppers, cut lengthwise into quarters
3 baby eggplants, cut lengthwise into quarters
2 tablespoons vegetable oil
Kosher salt
2 tablespoons sesame oil
2 tablespoons vegetable oil
1 tablespoon grated ginger
1 garlic clove, smashed and finely chopped
2 tablespoons fish sauce
1 teaspoon sambal oelek
3 tablespoons rice wine vinegar
1 tablespoon palm sugar
2 tablespoons chiffonade Thai basil leaves
1 green papaya, peeled and julienned
1 lime, cut into wedges
1/4 cup chopped peanuts
2 tablespoons chopped cilantro leaves

Steps:

  • Preheat the oven to 375 degrees F.
  • Put all the vegetables on a baking sheet and toss with the oil to coat. Sprinkle with salt and roast until they are soft and pliable, about 15 to 20 minutes.
  • While the vegetables are roasting whisk together all of the ingredients for the vinaigrette in a small bowl. Remove the vegetables from the oven and put them in a bowl along with the papaya. Add the vinaigrette in stages to make sure the vegetables are well coated but not overdressed. Add the basil and papaya and toss. Arrange on a pretty platter alternating the vegetables. Garnish with the lime wedges, peanuts, and cilantro. Drizzle with 1 or 2 more spoonfuls of the vinaigrette and serve. Delicious!

BROCCOLI AND SCALLIONS WITH THAI-STYLE VINAIGRETTE



Broccoli and Scallions With Thai-Style Vinaigrette image

Categories     Vegetable     Side     Roast

Number Of Ingredients 8

1 1/2 pounds broccoli
4 scallions, cut into 2" pieces
4 tablespoons olive oil
1/4 cup lime juice
1 scallion, chopped
1 1/2 teaspoons light brown sugar
1/2 teaspoon red pepper flakes
2 tablespoons fish sauce

Steps:

  • Heat the oven to 425 degrees. In a large bowl, toss the broccoli and scallions with the olive oil. Season well with salt and pepper and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 15 to 20 minutes, tossing halfway through to ensure even cooking.
  • While the vegetables roast, make the vinaigrette: In a small bowl, whisk all the ingredients until the brown sugar is dissolved. Taste and adjust seasoning if needed.
  • Place the broccoli and scallions in a bowl and toss with the vinaigrette. Serve right away or the vegetables will become soggy.

FRIED BRUSSEL SPROUT SALAD W/ORANGE THAI VINAIGRETTE



FRIED BRUSSEL SPROUT SALAD W/ORANGE THAI VINAIGRETTE image

Categories     Vegetable

Number Of Ingredients 13

1 lb brussels sprouts, cut in half
Canola oil for deep frying
Kosher salt
Black pepper
2 small breakfast radishes, sliced thin
Sprig of mint, leaves plucked
*Burnt Orange Thai Vinaigrette (recipe follows)
Burnt Orange Thai Vinaigrette:
1 cup granulated sugar
1 cup white vinegar
3/4 cup Fish Sauce
2 tablespoons Sambal Oelek
4 cloves garlic, minced

Steps:

  • 1. Fill a large heavy-bottom pot with deep sides to half with Canola Oil. Over Medium-High heat, heat oil until 350 degrees. 2. Divide brussels sprouts into 2 batches. Deep-fry the first batch until brussels are crispy and golden brown. Remove brussels with wire strainer and let drain on paper towels. Season with salt and pepper. Repeat with second batch of Brussels. 3. Place brussels on serving plate, add sliced radish, drizzle with vinaigrette, garnish with mint leaves. Serve. Burnt Orange Thai Vinaigrette 1. In a sauce pot combine sugar, vinegar, and fish sauce, and let simmer over medium heat. Gently stir until sugar is dissolved. Simmer for 3 minutes. Remove from heat and let cool to room temperature. 2. Once cooled, whisk in sambal and garlic. 3. Transfer to clean container and place in refrigerator until ready to serve.

THAI VINAIGRETTE WITH LEMONGRASS



Thai Vinaigrette With Lemongrass image

Make and share this Thai Vinaigrette With Lemongrass recipe from Food.com.

Provided by Abe ray

Categories     Sauces

Time 2h5m

Yield 10 cups, 10 serving(s)

Number Of Ingredients 7

1 inch peice lemongrass, minced
1/3 cup cilantro leaf, finely shredded
1/4 cup finely snipped chives
2 tablespoons thai soy sauce
1 cup sunflower oil
1/4 cup rice wine vinegar
ground black pepper

Steps:

  • mix all the indgrediants together in a bowl season with pepper to taste.
  • cover with plastic wrap & leave the vinaigrette to infuse for 2 hours before using it.

Nutrition Facts : Calories 195.3, Fat 21.8, SaturatedFat 2.8, Sodium 201.4, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 0.4

Related Topics