Best Thai Vinaigrette With Lemongrass Recipes

Healthy Thai Salad with Lemongrass Dressing image

Provided by Christal Szcebel

Categories Salads

Time 25m

Number Of Ingredients 20

1/2 block of Extra Firm Tofu, cut into 1/2 inch cubes (or sub for chicken or shrimp)
1 tablespoon coconut oil
1 tablespoon sweet chili sauce (optional)
1 cup cooked thick flat rice noodles
2 cups romaine lettuce, chopped
1 carrot, cut into matchstick pieces
1/2 cucumber, cut into matchstick pieces
1/2 cup cherry tomatoes, halved
1/2 cup pea shoots or bean sprouts
1 green onion, chopped
2 tablespoons chopped cilantro
1 tablespoon sesame seeds (optional, as a garnish)
1 clove garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons lemongrass, minced (I used fresh, you can also use prepared lemongrass paste)
1 teaspoon chili flakes
1 tsp ground turmeric
4 tablespoons gluten free soy sauce or tamari
2 tablespoons fresh lime juice
1 tablespoon raw honey (or 1 tablespoon coconut palm sugar, for vegan)

Steps:

In a small bowl combine all ingredients for the lemongrass dressing, whisk together and set aside.
Cook the rice noodles according to package instructions.
Once cooked, drain noodles in a colander and rinse under cold water until chilled, then transfer to a bowl.
Add 2 tablespoons of the dressing to the noodles and toss to coat, then set dressed noodles aside.
In a small bowl, toss tofu cubes with the coconut oil, sweet chili sauce, and 1 tablespoon of the dressing mixture.
Heat a non-stick pan over medium to high heat and add in tofu, then saute until browned and crispy on all sides, around 5-minutes.
Assemble the salad by dividing the romaine lettuce between two bowls and topping each with the dressed rice noodles.
Next, layer over the crispy tofu, carrot, tomato, cucumber, and sprouts, then drizzle with the dressing and sprinkle with the green onion, cilantro, and sesame seeds.
Enjoy!

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

Provided by Millereg

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.