Salad Topper By Fresh Use Wtangled Thai Salad Zwt 9 Food
TANGLED THAI SALAD FOR ZWT-9
FRESH is a sml chain of Canadian-owned & operated restaurants, which originally began as a juice bar 20 yrs ago. Everything on their menu is vegan, altho they offer some vegetarian dishes at their takeout counter. They have published 3 cookbooks described as "for those relatively comfortable w/cooking (particularly vegan cooking)" & "with restaurant quality pretty much guaranteed". This recipe is FRESH's famous Tangled Thai Salad - 1 of their MOST requested recipes. FRESH uses a "spiralizer" to cut the carrot & yellow beets into super-long, thin strands that form a big round tangle of a salad, but a julienne peeler will give you nice long strands as well. If you have no spiralizer or julienne peeler, just cut the veggies into sticks as thin & long as you can. Said to serve "1 person as a complete meal", it also serves 2-3 as a side-salad. FRESH uses their "Salad Topper" w/this Thai salad, but I saw it as optional & have entered it as a separate recipe. This is a no-cook recipe & I have allowed 20 min for ingredient prep plus assembly. Enjoy!
Provided by twissis
Categories Salad Dressings
Time 20m
Yield 1 Salad Meal or 2-3 Side Salads, 1 serving(s)
Number Of Ingredients 24
Steps:
- For the Salad:.
- Put napa cabbage in a lrg, shallow serving bowl & top w/jicama.
- Pile the carrot & beet on top & drizzle w/the dressing.
- Garnish w/cucumber, peanuts, Salad Topper (if using - recipe entered separately), lime & cilantro. Drizzle w/4 tbsp of the Peanut Lime Dressing.
- For the Dressing:.
- In a blender, puree all ingredients except the sunflower oil.
- W/blender running, add sunflower oil in a thin stream until dressing is emulsified.
- NOTE - "The Peanut Lime Dressing makes 1 cup, keeps for a wk in the fridge, is delicious on the Tangled Thai Salad & would be equally good on any salad or even poured on top of cold noodles.".
THAI SALAD WITH CASHEWS
A recipe I found on About.com for Thai recipes that I am posting for ZWT. Here is what is stated about the salad: "his Thai cashew salad recipe is incredibly scrumptious - but you won't believe just how scrumptious until you try it for yourself! Whole cashews are combined with cucumber, carrot, red pepper and Thai herbs. This healthy combination is tossed in a very easy and fat free Thai dressing. Cashew salad can be made in just 15 minutes, but tastes truly gourmet! A great salad recipe to accompany any meal, but especially other Thai food favorites. Note that this salad can also be served as a main course - just add slices of deep-fried tofu (if you're vegetarian), or some cooked shrimp. Enjoy!"
Provided by diner524
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- First make the dressing by mixing all salad dressing ingredients together in the bowl.
- Taste-test for sourness/spiciness, adding more sugar if it's too sour for your taste, or more chili if it's not spicy enough. Set aside.
- Slice the cucumber, then cut the slices in half. Place in a salad bowl.
- Add the grated carrot, cashews, red pepper, and spring onions.
- Pour the dressing over and toss well.
- Place salad on a mixed bed of fresh coriander and fresh basil, and serve immediately. Enjoy!
Nutrition Facts : Calories 208.8, Fat 15.5, SaturatedFat 2.7, Sodium 736.9, Carbohydrate 13.8, Fiber 1.8, Sugar 4.1, Protein 6.8
SALAD TOPPER BY FRESH - USE W/TANGLED THAI SALAD - ZWT-9
FRESH is a sml chain of Canadian-owned & operated restaurants, which originally began as a juice bar 20 yrs ago. Everything on their menu is vegan, altho they offer some vegetarian dishes at their takeout counter. 1 of their MOST requested recipes is their Tangled Thai Salad (recipe entered by me) & FRESH uses this "Salad Topper" w/the Tangled Thai Salad. Per the recipe intro: "This crunchy mix adds great flavor & texture to any salad. If you want to use it as a topper for fruit salad, yogurt or oatmeal - Leave the salt out & replace it with sugar. If you can't find puffed quinoa at your local health food store, you can sub puffed millet. This recipe makes 1 3/4 cups & the mixture keeps for months in an airtight container." Altho used w/the Tangled Thai Salad, the intro suggested a wider variety of uses & I saw it as an optional add to the Tangled Thai Salad. SO I decided to enter it as a separate recipe. Enjoy!
Provided by twissis
Categories Berries
Time 5m
Yield 14 2 tbsp servings, 14 serving(s)
Number Of Ingredients 7
Steps:
- Put all of the ingredients in a bowl, mix well & store in an airtight container.
- To Serve: Sprinkle 2 tbsp of mixture atop the Tangled Thai Salad or other salad of choice.
THAI ICED TEA (ZWT-9)
There are several recipes in the data base for Thai Iced Tea, but none like this one. Nancie McDermott was credited for this recipe found at "Quick & Easy Thai: 70 Everyday Recipes". From her intro: "Sold in 1 lb cellophane-wrapped packets in Asian markets, this finely chopped black tea is spiced w/cinnamon, star anise & vanilla, & then tinged w/a bit of food coloring to create its gorgeous terra-cotta hue. Like Thai coffee, Thai tea is traditionally sweetened well w/sugar as it brews & crowned w/a generous splash of evaporated milk or half-&-half just before serving. You can brew Thai tea in a teapot, drip coffeemaker or French press (making it very strong & adding sugar while the tea is still very hot). Time has been estimated & does not include cool & chill time. Enjoy!
Provided by twissis
Categories Beverages
Time 15m
Yield 4-6 Glasses of Iced Tea, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a med saucepan over med-heat, bring the water to a boil. Stir in the Thai tea powder & remove from heat. Stir well to mix in the sugar & then let it cool (stirring occ to dissolve sugar).
- When the tea has cooled to room temp, strain it thru a fine-mesh strainer or coffee filter into a pitcher & chill until serving time.
- To serve, fill 4-6 tall glasses w/ice & then add about 3/4 cup Thai tea to ea glass. Top off ea glass w/3-4 tbsp evaporated milk. Serve at once, as the evaporated milk cascades over the ice & swirls languidly into the tea.
Nutrition Facts : Calories 229.5, Fat 4.8, SaturatedFat 2.9, Cholesterol 18.3, Sodium 75.2, Carbohydrate 43.8, Sugar 37.4, Protein 4.3
OLIVE COUSCOUS SALAD (MOROCCAN FOR ZWT-9)
Per Wikipedia - "The main Moroccan Berber dish most people are familiar with is couscous, a nat'l delicacy." .. "Couscous is a staple food of the No African cuisines of Morocco, Algeria, Tunisia, Mauritania & Libya." .. "Spices & Other Flavorings -Many ingredients are home-grown .. like mint & olives from Meknes (a city in north Morocco) & lemons from Fez. Common spices include coriander. Common herbs include mint & parsley." - This recipe reflects the Moroccan cuisine in many ways. It was found at kitchenconfidante.com & described as: "Wonderfully versatile, this salad works best if given time to soak in the flavors of the dressing. If made the night before, by the following dy it will be perfectly chilled, flavorful & ready to pair w/your favorite dishes." Enjoy!
Provided by twissis
Categories Moroccan
Time 20m
Yield 6 Salad Servings, 6 serving(s)
Number Of Ingredients 14
Steps:
- Couscous - Bring 2 ½ cups of water to a boil in a med saucepan. Salt the water & add couscous. Cover the saucepan & reduce the heat to low. Simmer for 5 minutes. Remove the pan from the heat & allow the couscous to sit (still covered) for another 5-10 minutes. Drain any excess liquid & chill until ready to make the salad.
- Dressing & Assembly - Mash together the garlic & salt. Stir in the lemon juice, mustard, vinegar, olive oil & pepper. Toss the dressing w/the olives, red onion, cilantro & mint into the couscous. Refrigerate until ready to serve.
- Notes: Can be made a dy in advance. Optional before serving to shave Parmesan cheese over the salad.
Nutrition Facts : Calories 252.7, Fat 14.8, SaturatedFat 2, Sodium 1085.8, Carbohydrate 26.9, Fiber 3.7, Sugar 0.6, Protein 4.5
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