Thai Pepper Salad Food
THAI PEPPER SALAD
We mixed soy sauce, BBQ sauce and MIRACLE WHIP Dressing into a flavorful sauce for veggies and cooked steak. Best part? This salad is ready in 20 minutes!
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients in large bowl.
- Mix dressing, soy sauce and barbecue sauce until blended. Add to meat mixture; toss to coat.
- Serve immediately. Or, cover and refrigerate until ready to serve.
Nutrition Facts : Calories 320, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 45 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g
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.
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