Fresh Apricot Thai Salad Food

THAI CRUNCH SALAD WITH PEANUT DRESSING

Thai Crunch Salad with Peanut Dressing image

Inspired by California Pizza Kitchen's recipe, this Thai crunch salad with peanut dressing always satisfies.

Provided by Jennifer Segal

Categories Salads

Time 30m

Yield 4

Number Of Ingredients 19

Ingredients

¼ cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh lime juice, from one lime
3 tablespoons vegetable oil
1 tablespoon soy sauce (use gluten-free if needed)
2 tablespoons honey
2½ tablespoons sugar
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
¼ teaspoon crushed red pepper flakes
2 tablespoons fresh cilantro leaves
4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
1 cup prepared shredded carrots
1 red bell pepper, thinly sliced into bite-sized pieces
1 small English cucumber, halved lengthwise, seeded and thinly sliced
1 cup cooked and shelled edamame
2 medium scallions, thinly sliced
½ cup loosely packed chopped fresh cilantro

Steps:

For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

Nutrition Facts : ServingSize Approximately 2 cups, Calories 282, Fat 18 g, Carbohydrate 28 g, Protein 7g, SaturatedFat 2 g, Sugar 17 g, Fiber 6 g, Sodium 505 mg, Cholesterol 0 mg

THAI SALAD WITH CILANTRO LIME DRESSING

Thai Salad with Cilantro Lime Dressing image

I created this salad to replicate one I tried on a cruise several years ago. It goes over very well at family gatherings and potlucks year-round. We love the spice of the Thai chile, but if your family isn't into spice, feel free to leave it out. It will still be delicious! —Donna Gribbins, Shelbyville, Kentucky

Provided by Taste of Home

Categories Lunch Side Dishes

Time 35m

Yield 22 servings.

Number Of Ingredients 15

Ingredients

2 medium limes
1 bunch fresh cilantro leaves, stems removed (about 2 cups)
1 cup sugar
1 Thai red chile pepper, seeded and chopped
2 garlic cloves, halved
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups canola oil
1 head Chinese or napa cabbage, finely shredded
1 small head red cabbage, finely shredded
1 English cucumber, chopped
1 package (10 ounces) frozen shelled edamame, thawed
2 medium ripe avocados, peeled and cubed
1 cup shredded carrots
3 green onions, sliced

Steps:

Finely grate enough zest from limes to measure 1 tablespoon. Cut limes crosswise in half; squeeze juice from limes. Place zest and juice in a blender; add cilantro, sugar, red chile pepper, garlic, salt and pepper. While processing, gradually add oil in a steady stream., In a large bowl, combine cabbages, cucumber, edamame, avocados, carrots and green onions. Drizzle with dressing; toss to coat.

Nutrition Facts : Calories 271 calories, Fat 23g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 69mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 2g protein.

CRUNCHY THAI SALAD

Crunchy Thai Salad image

Provided by Jamie Oliver

Categories main-dish

Time 20m

Number Of Ingredients 21

Ingredients

Noodles
Bean sprouts
Finely sliced green and red peppers
Baby spinach
Finely sliced and seeded red or green chiles
Rocket (arugula)
Sliced scallions
Peeled, seeded and sliced cucumbers
Finely sliced Chinese and Savoy cabbage
Whole sugar snap peas
Mint, basil and coriander (cilantro)
Lightly toasted cashew nuts or sesame seeds, for garnish
4 tablespoons fresh lime juice
3 tablespoons olive oil
1 tablespoon sesame seed oil
1 tablespoon soy sauce
Large pinch brown sugar
1 tablespoon ginger, peeled and finely chopped
1/2 clove garlic, finely sliced
1 red chili, seeded and finely sliced
1 large handful fresh coriander (cilantro) and basil, chopped

Steps:

Cook the noodles as normal and prepare all the vegetables while the noodles are cooking. When they are done rinse under cold water and add to the salad.;
Mix all of the ingredients together in a jam jar, shake and pour over the salad. Garnish with cashew nuts or sesame seeds.;

FRESH APRICOT THAI SALAD

Fresh Apricot Thai Salad image

Courtesy: California Fresh Apricot Council and I thought it looked too good not to post for safekeeping. Anything with apricots catches my eye!

Provided by Manami

Categories Chicken

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 cups sliced fresh apricots
2 cups diced cooked chicken
1 cup sliced cucumber, peeled and seeded if necessary
1 cup bean sprouts, rinsed
1/4 cup rice vinegar
1 tablespoon chopped fresh cilantro
2 teaspoons sugar
1/4 cup vegetable oil
1/2 teaspoon chili oil
12 -16 ounces leafy salad greens
2 tablespoons coarsely chopped peanuts
1 lime, cut into wedges

Steps:

In a large bowl, combine apricots and next 3 ingredients; set aside.
In a small bowl, combine vinegar, cilantro, and sugar; whisk in oils.
Toss salad with vinaigrette and arrange on plates that have been lined with salad greens.
Sprinkle with peanuts and garnish with lime wedges.

Nutrition Facts : Calories 339.4, Fat 21, SaturatedFat 3.4, Cholesterol 52.5, Sodium 80.5, Carbohydrate 18.6, Fiber 4.2, Sugar 12.3, Protein 22

CRUNCHY THAI SALAD

Crunchy Thai Salad image

Here's a healthy and tasty way to get your veggies. This makes an easy appetiser for four people or you can turn it into a main dish for two by serving a piece of cod or thinly sliced pork fillet over the top. I also like a jalapeno pepper in my salad, but beware -- because this dish is not cooked the jalapeno adds a lot of heat!

Provided by Sackville

Categories Lime

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

2 limes, juiced
1 tablespoon Thai red curry paste
2 tablespoons fish sauce
1/2 tablespoon brown sugar
200 g fresh green beans
200 g bean sprouts
1 red pepper, sliced into thin strips
1 medium red onion, thinly sliced
1/4 cup fresh coriander, chopped
1/4 cup of fresh mint, chopped
1 small red chilies or 1 small green chili, minced (optional)
8 -12 leaves baby lettuce

Steps:

Mix the lime juice, curry paste, fish sauce and brown sugar in the bottom of a medium sized bowl.
Boil the green beans for one minute, then drain and let cool.
Put the green beans, bean sprouts, red pepper, red onion, coriander, mint and chilli in the bowl with the dressing.
Toss until mixed.
Arrange the lettuce leaves on a plate, then put some salad on top.

Nutrition Facts : Calories 158.9, Fat 1, SaturatedFat 0.2, Sodium 1443.9, Carbohydrate 36.4, Fiber 10, Sugar 18.8, Protein 8.6

APRICOT SALAD

Apricot Salad image

Colorful gelatin salad adds a spot of brightness to any table. It blends well with this holiday feast. We children didn't know if it should be a salad or dessert, with its smooth texture and delicate flavor.-Fae Fisher, Callao, Virginia

Provided by Taste of Home

Categories Desserts Side Dishes

Time 20m

Yield 10 servings.

Number Of Ingredients 7

Ingredients

2 packages (3 ounces each) apricot gelatin
2 cups boiling water
1 package (8 ounces) cream cheese, softened
1 cup whole milk
1 can (20 ounces) crushed pineapple, undrained
1-3/4 cups frozen whipped topping, thawed
Canned apricots and fresh mint leaves, optional

Steps:

Dissolve gelatin in boiling water; set aside. Beat cream cheese until smooth; gradually beat in milk until smooth. Stir in gelatin. Add pineapple, mixing well. Refrigerate., When mixture begins to thicken, fold in whipped topping. Pour into a 2-1/2-qt. serving bowl. Refrigerate at least 2 hours. If desired, serve with canned apricots and fresh mint leaves.

Nutrition Facts : Calories 235 calories, Fat 11g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 121mg sodium, Carbohydrate 31g carbohydrate (29g sugars, Fiber 0 fiber), Protein 4g protein.

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Place cabbage, veggies, scallions and herbs ( save a tablespoon for garnish) in a large bowl. Add peanuts, saving some for the top (or add right before serving).
Make dressing: Zest the orange, set aside, then juice the orange into a ½ cup measuring cup. Juice the lime into the same measuring cup. You should have roughly ⅓ to ½ Cup of fresh citrus juice. Add the juice, zest and all the rest of the ingredients except the peanuts (or peanut butter) into a blender. Blend until smooth. Finally add 3 tablespoons peanuts ( or peanut butter) blend again, adding more to desired thickness.
Dress the salad with some or half of the dressing- you may not need all – tossing as you go, adding more if necessary.

Fresh Apricot Thai Salad Food

THAI CRUNCH SALAD WITH PEANUT DRESSING

Inspired by California Pizza Kitchen's recipe, this Thai crunch salad with peanut dressing always satisfies.

THAI SALAD WITH CILANTRO LIME DRESSING

CRUNCHY THAI SALAD

FRESH APRICOT THAI SALAD

Courtesy: California Fresh Apricot Council and I thought it looked too good not to post for safekeeping. Anything with apricots catches my eye!

CRUNCHY THAI SALAD

APRICOT SALAD

Colorful gelatin salad adds a spot of brightness to any table. It blends well with this holiday feast. We children didn't know if it should be a salad or dessert, with its smooth texture and delicate flavor.-Fae Fisher, Callao, Virginia

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