For the dressing, combing all of the ingredients except for the cilantro in a blender and process until completely smooth.
Add cilantro and blend for a few seconds until the cilantro if finely chopped. Refrigerate until ready to serve.
For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.
To make the dressing, whisk the lime juice, fish sauce, sugar and chili together in a small bowl until the sugar dissolves.
In a medium bowl, combine the calamari, oil, ginger and garlic. Toss to coat, then cover and chill for 10 mins.
Preheat a griddle pan to high. Cook the calamari for 1-2 mins, turning, until curled and golden. Place the salad, cucumber, tomatoes and herbs in a serving bowl and top with cooked calamari. Drizzle with dressing, toss well and serve.
hile pork marinates, prepare cucumber salad.
Wash, but do not
he grate.
Toss mango, salad greens, bean sprouts, carrot, and
ice (aka thai sweet rice) to serve with this salad.
note
f the dressing over the salad. Toss well. Arrange the beef
Brush the beef with a little oil and char-grill, barbecue, or pan-fry till cooked to your liking.
(I recommend medium rare for this recipe, if you can handle a little blood.) Set aside for five minutes and slice it thinly.
Place salad greens, onions, kaffir lime leaves, chili, cilantro, mint and basil into a salad bowl and toss lightly.
To make the dressing, combine the soy sauce, fish sauce, lime juice and sugar.
Stir the dressing well.
Place the beef on the salad and pour over the dressing.
Serve immediately.
br>Add the prepared Pad Thai sauce, stir in well, pull
To make the dressing, whisk together palm sugar, fish sauce, lime juice and tamarind paste. Set aside.
Combine shrimp and garlic in a large mortar with a pinch of salt. Crush with pestle to form a paste. Add peanuts and roughly crush. Add tomatoes and chilies, pounding gently to bruise and combine. Transfer to a large bowl with papaya, green beans and dressing. Toss well to combine. Serve with rice and cucumber spears.
Oil a grill pan and place over high heat. Grill beef for 5 mins, or until cooked to your liking. Cover beef and let rest for 10 mins. Slice thinly then transfer to a large bowl with remaining salad ingredients.
Whisk together all ingredients for dressing then drizzle over salad and toss to combine. Serve.
omaine leaves and pile beef salad on top.
Serve with
ngredients; set aside. To prepare salad, sprinkle both sides of steak
nd add them to the salad.).
Make the dressing: Mash
ork in pan.
Make salad; Line crispy tortillas with romaine
NOTE: Can use a package of Asian-style medley frozen vegetables instead of fresh if you choose. We like the Thai peanut sauce recipe #63210.
Steam the vegetables just until done. Do not overcook.
Divide the rice, vegetables and remaining ingredients between the tortillas.
Roll up burrito style and serve hot. Yield is estimated!
ours before serving, combine all salad ingredients except the black pepper
oss to combine. Arrange the salad on a serving platter and
Place drained, flaked tuna in a bowl.
Add the onion, celery, and apple; toss.
Stir together the curry paste, cilantro, mayo and sour cream.
Pour over tuna salad and mix everything together well.
Chill at least 2 hours before serving.
Heat the oil in a large pan over high heat. Cook the beef for 3-4 mins each side or until cooked to taste. Set aside and cover to keep warm. Meanwhile, in a large bowl combine lettuce, herbs, sprouts, tomatoes, cucumber and onion.
To make the dressing whisk together the chili sauce, lime zest and juice, fish sauce, and garlic. Slice the beef thinly and toss with the salad. Add the dressing just before serving and toss to combine. Serve.
Heat a frying pan over high heat. Sear beef for 4-5 mins per side then let rest for 10 mins. Slice thinly.
Meanwhile, combine cucumbers, shallots, peppers, spinach and herbs in a mixing bowl. Whisk together remaining ingredients then toss with beef and salad.
Serve immediately.