Thai Salad

Thai salad1Last year I visited my brother and sister-in-law in Thailand. The food was incredible and they made sure that I had an opportunity to taste everything. The only fruit I didn’t taste was durian. Maybe next time!

I thought I would share with you a Thai inspired salad. It’s 100% vegetarian – no fish sauce. The dressing is easy to make and my family loved it. I use maple syrup which gives the dressing an unusual flavor. It’s a great companion to your favorite fiery Thai dish, but compliments non-Thai dishes as well.

Thai Salad
1 head Napa cabbage, shredded (6-7 cups)
1 head purple cabbage, shredded (6-7 cups)
1 large English cucumber, julienned
3 small carrots, peeled and grated
2 cups shelled edamame, cooked
2 spring onions, finely sliced
1 cup roasted peanuts to garnish

Put all the above ingredients, except the peanuts, in a large salad bowl. The recipe for the cilantro and lime dressing is given below.

For the Cilantro and lime dressing:
1 cup lime juice
¼ cup Turbinado sugar
¼ cup maple syrup
2 cups roughly chopped fresh cilantro
1 clove garlic, grated
1 teaspoon salt
½ teaspoon pepper
½ cup olive oil
2 teaspoons finely grated lime rind

Blend lime juice, sugar, maple syrup, cilantro, garlic, salt, pepper, and olive oil in a blender until smooth. Remove the dressing into a small bowl and stir in the grated lime rind. Top each serving of salad with two tablespoons of dressing and garnish with roasted peanuts. Serve the remaining dressing on the side, because people always ask for more!

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