Healthy Thai Salad With Lemongrass Dressing Food
HEALTHY THAI SALAD WITH LEMONGRASS DRESSING
A delicious and healthy thai salad with a homemade lemongrass dressing. Gluten free, dairy free, plant-based, easily vegan, and so easy to make!
Provided by Christal Szcebel
Categories Salads
Time 25m
Number Of Ingredients 20
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!
THAI RICE-SALAD WITH LEMONGRASS
Make and share this Thai Rice-Salad With Lemongrass recipe from Food.com.
Provided by Geert Wissink
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a frying pan or wok at high temperature. Add oil, lemongrass, peppers and spring-onion an stir fry for 3 minutes. Mix rice, meat, mint, coriander, lime leaves and lemon grass root mixture in a bowl. Mix lime juice, sugar and fish sauce and pour over salad. Serve chilled.
Nutrition Facts : Calories 1482.6, Fat 25.8, SaturatedFat 6.3, Cholesterol 84.4, Sodium 799.4, Carbohydrate 260.5, Fiber 6.1, Sugar 5.3, Protein 43.6
THAI SALAD DRESSING
Fantasic dressing with salad made up of beansprouts, finely sliced red and green bell peppers, sliced scallions, sliced peeled and seeded cucumbers, (any combination you want of crunchy veg) and fresh herbs (try basil, mint or cilantro). Great finished off with some crunchy sesame seeds or cashews!
Provided by English_Rose
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Thoroughly mix all ingredients together.
- Will keep in fridge for two days.
Nutrition Facts : Calories 222.1, Fat 23.7, SaturatedFat 3.3, Sodium 253.6, Carbohydrate 3, Fiber 0.3, Sugar 1, Protein 0.8
THAI SALAD WITH EASY SPICY DRESSING
This dressing is easy and uses everyday items - no hunting down lemongrass and kaffir lime leaves! I did not have limes so I used lemon juice for the dressing and it turned out great. I pulled this out of one of those complimentary magazines from the health food store - "better nutrition".
Provided by Natalia 3
Categories Thai
Time 10m
Yield 3 serving(s)
Number Of Ingredients 17
Steps:
- Toss veggies and herbs together in a large salad bowl.
- Whisk dressing ingredients in a small bowl (or whirl in a blender like I did) until sugar is dissolved.
- Gently toss salad with dressing. Top with chopped nuts and serve.
Nutrition Facts : Calories 366.1, Fat 24.2, SaturatedFat 3.4, Sodium 366.7, Carbohydrate 33.2, Fiber 10.9, Sugar 16, Protein 12.3
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- Start by dry roasting your cashews and dried shrimp. Heat a large flat pan over medium heat, and add these ingredients, separately, stirring around the pan until they are toasted on both sides. Remove and set aside.
- Heat a pot of water over medium heat until it is simmering. Add the shrimp and allow them to cook through, removing as soon as they are done. Then add the ground pork to the pot, again allowing to cook through, stirring occasionally to break up large chunks. Remove from the pot and set aside.
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