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Serves 10 to 12
Thai cuisine features a range of flavors, textures and colors. This Asian-inspired salad brings together all the signature elements of Southeast Asian cuisine--sweet, bitter [link widoczny dla zalogowanych], sour, salty and hot. It is best made with the freshest ingredients. Sui choy (also called Napa cabbage) is a member of the cabbage family, but it has a more delicate, crispier taste than green cabbage. This salad is best served immediately; if you're making this in smaller portions, keep the dressing separate instead of drizzling it over the salad.
Makes 1 3/4 cups
Directions:
Visit Asian Cuisine on Suite101.com for a Thai Chicken and Mango Salad and more ideas for Thai cooking.
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Wash and spin-dry the lettuce leaves. Wash the spinach leaves well and spin-dry. Discard the stems. Shred the sui choy with a knife. Keep the lettuce, spinach and sui choy in separate bowls; cover and refrigerate until needed.Blanch the sugar snap peas in boiling water for about 1 minute. Drain; plunge the sugar snap peas into a bowl of ice water. Drain again and set aside. Blanch the green beans similarly to the sugar snap peas.On a large serving platter, arrange the cabbage leaves around the edge; fill the center of the platter with the spinach. Arrange the sui choy, reserved beans and sugar snap peas, celery, scallions, grapefruit and pears in sections on top of the cabbage and spinach. Sprinkle the cashews, golden raisins, cilantro and sesame seeds over the salad. Pour the salad dressing over the salad. Serve immediately.Thai Salad Dressing
Thai Fruit and Vegetable Salad
Ingredients:
RECIPES
Ingredients:
1 small head oakleaf lettuce1 pound curly leaf spinach1 small head sui choy, thinly sliced1 pound sugar snap peas [link widoczny dla zalogowanych], stems ends trimmed1 pound green beans, stems removed and sliced on the diagonal1 pound celery [link widoczny dla zalogowanych], leaves trimmed and sliced 1/4 inch thick on the diagonal12 scallions, trimmed, cut in half lengthwise2 grapefruit, peeled and sectioned2 pears, peeled and sliced1/4 cup unsalted cashews1/4 cup golden raisins1 teaspoon finely chopped fresh cilantro, plus whole leaves for garnish (optional)2 tablespoons black sesame seeds2 tablespoons white sesame seeds1 3/4 cups Thai Salad Dressing (recipe follows)
6 tablespoons peanut oil1 tablespoon soy sauce1 cup unseasoned rice-wine vinegar1/2 teaspoon ground cumin1 tablespoon freshly squeezed orange juice2 tablespoons sugar1/2 small chile pepper, seeded and mincedCoarse salt and freshly ground black pepper to taste
In a medium bowl, whisk together the peanut oil, soy sauce, rice-wine vinegar, ground cumin, orange juice sugar and chile pepper. Season with salt and pepper. Any leftover dressing should be stored, covered, in an airtight container in the refrigerator up to 1 day.
Directions: