Thai Carrot Radish Salad Food

CARROT RADISH SALAD

Steps:

• In a small bowl, combine the carrots, radishes and raisins. , In a jar with a tight-fitting lid, combine vinaigrette ingredients; shake well. , Drizzle over carrot mixture and toss to coat. Serve in a lettuce-lined bowl if desired.

THAI CARROT SALAD

Steps:

• Place grated carrots in a large bowl.
• Combine sugar, water, and vinegar in a saucepan and bring to a boil; cook until sugar is dissolved, about 5 minutes. Reduce heat to medium; add garlic, fish sauce, and curry paste to sugar mixture and simmer until flavors blend, 2 to 5 minutes. Remove saucepan from heat and cool dressing completely, about 30 minutes.
• Stir lime juice and red pepper flakes into dressing and pour over carrots. Add peanuts and toss to coat. Refrigerate until chilled, at least 30 minutes.

VIETNAMESE PICKLED CARROT AND DAIKON RADISH

Steps:

• Gather the ingredients.
• Cut the carrot and radish into matchstick-size pieces.
• Pack the julienned carrot and daikon radish into a screw-top, pint-size mason jar.
• Add the rice vinegar, water, sugar, and salt. Screw on the lid and shake until the sugar and salt dissolve.
• Refrigerate the pickled vegetables for 2 hours or up to overnight before using to allow the vegetables time to soak up the flavors from the seasonings.

THAI CUCUMBER AND RADISH SALAD

Steps:

• In the bottom of a medium bowl, combine vinegar, sugar, oil. Add daikon, cucumber, bell pepper, pepper flakes. Toss and combine. Cover and chill until ready to serve.
• When ready to serve, tear basil into pieces and add to salad. Toss salad to incorporate basil and serve.

THAI CARROT & RADISH SALAD

Steps:

• Mix the chilli sauce with the lime zest and juice, and fish sauce to make the dressing.
• Arrange the lettuce in a large salad bowl. Toss all the remaining ingredients with the dressing just before you are ready to eat, to keep everything crisp and fresh, then add to the lettuce.

THAI CARROT SALAD

Steps:

• Combine carrots, string beans,& sliced tomato in a large bowl.
• Add minced garlic& toss to combine In a small bowl whisk together minced jalepeno, lime juice, fish sauce,& sugar until dissolved.
• Toss with carrot mixture& let stand 15+ minutes to develop flavor.
• Sprinkle chopped peanuts on top of salad just before serving.

THAI CARROT CUCUMBER SALAD

Steps:

• mix together.
• chill.

CARROT AND RADISH SALAD

Steps:

• Shred carrots with a mandoline or other manual slicer or in a food processor fitted with shredding disk. Julienne radishes. Whisk together zest, juice, oil, and salt and pepper to taste and toss with vegetables.

CARROT, ORANGE AND RADISH SALAD

Steps:

• Slice carrots and radishes as thinly as possible and add to a large bowl. Add mint and cilantro. Remove the peel and pith from the oranges. Working over a bowl to catch the juice, cut between the membranes to remove the orange segments; add them to the carrots. Squeeze the membrane to extract the rest of the juice and add the cinnamon, sugar, lemon juice, orange flower water, and salt, to taste. Mix to dissolve sugar and salt. Pour over the carrot mixture and gently toss to coat. The salad can be served immediately but allowing it to sit for 1 or 2 hours will help the flavors to blend. Just before serving, taste and adjust seasoning.

THAI CUCUMBER SALAD WITH RADISHES

Steps:

• In a small saucepan combine rice wine vinegar, granulated sugar, and water. Heat up the mixture until the sugar dissolves. Remove the dressing from heat and allow to come down to room temp.
• Place sliced cucumber, sliced radishes, minced red onion and minced jalapeno in mixing bowl and add salt and cilantro.
• When the cucumber dressing is at room temp, add it to the cucumbers and toss to combine everything.
• Taste for salt.