Thai Mango Salad With Peanut Dressing Food
THAI MANGO SALAD WITH PEANUT DRESSING
This green salad is bursting with fresh Thai flavors and bright colors. It's great on its own, or as an accompaniment to Thai main dishes. Recipe yields 2 large salads or 4 side salads.
Provided by Cookie and Kate
Categories Salad
Time 20m
Number Of Ingredients 15
Steps:
- To assemble the salad, simply combine all of the salad ingredients in a large serving bowl.
- To prepare the dressing, combine all of the ingredients in a liquid measuring cup or bowl, and whisk until combined.
- When you're ready to serve, drizzle the dressing over the salad, and toss to combine. Serve immediately.
Nutrition Facts : Calories 377 calories, Sugar 43.7 g, Sodium 187.4 mg, Fat 16.6 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 55.3 g, Fiber 7.4 g, Protein 10.3 g, Cholesterol 0 mg
THAI MANGO SALAD
This is a nice side salad that I first had as a side at a Thai restaurant, but we like to have it with just about anything. It's a nice combo of sweet and spice.
Provided by Nat Da Brat
Categories Mango
Time 5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Zest peel from 1 lime and place in a measuring cup along with 1/4 cup of lime juice.
- Whisk in fish sauce, sugar and thai pepper until sugar is dissolved.
- Gradually whisk in peanut oil until blended.
- Add shallot, mix well.
- Set dressing aside.
- Peel mangoes, then cut away chunks of fruit from pits then, cut into thin strips (julienne, or use grater) and place in a large bowl.
- Seed sweet pepper, cut into very thin strips and add to mangoes.
- Add carrot, half of green onions, and cilantro. Toss gently until combined.
- Add dressing and a pinch of salt, toss until mixed.
- Sprinkle with nuts and remaining green onions.
- Note: I usually serve this on a bed of lettuce and garnish with a few sprigs of cilantro.
CHICKEN AND MANGO SOBA SALAD WITH PEANUT DRESSING
Japanese buckwheat noodles are usually served cold or in a hot soup, but here, they're given a bright jolt of color and texture. Delightfully chewy soba noodles are combined with chicken, mango, snap peas, cucumber and a spicy peanut dressing for a great warm-weather lunch that's also picnic-friendly. Serve it alongside any grilled meat or fish, or leave the chicken out to make it vegetarian. To make this ahead, prepare all the salad components in advance, but wait until serving time to combine to keep flavors and textures vibrant.
Provided by Susan Spungen
Categories dinner, lunch, quick, noodles, poultry, vegetables, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Bring a large pot of water to a boil. In a medium bowl, whisk peanut butter, hot water, soy sauce, rice wine vinegar, sesame oil, ginger, lime juice and Sriracha until smooth. Season to taste with salt. Add sugar, if using, and stir. Set aside.
- Drop the snap peas into the boiling water and cook until they just turn bright green, about 30 seconds. Using a mesh strainer or a spider (leave the water in the pot), transfer to a colander and rinse under cold water until cool. Drain and slice each pea lengthwise into 2 or 3 pieces. Set aside.
- Return water to a boil and cook soba noodles according to package instructions. Drain and rinse under cold water until cool (if noodles get sticky, rinse again with cool water).
- In a large serving bowl, toss noodles with the chicken, mango and peanut dressing. Add two-thirds of the snap peas, cucumbers, cilantro and chiles, reserving the rest for garnish. Season to taste with salt and pepper.
- When ready to serve, top with remaining snap peas, cucumbers, cilantro and chiles and serve immediately.
THAI SALAD WITH PEANUT DRESSING
This Thai salad is very fresh and flavorful. The peanut garnish adds a satisfying crunch. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, toss salad greens and next 7 ingredients. For dressing, in a small bowl, whisk the first eight ingredients. Add to salad mixture and toss to coat. Divide mixture between four plates; top with peanuts and jalapenos if desired.
Nutrition Facts : Calories 111 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 286mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
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