Crunchy Thai Salad Recipes

CRUNCHY THAI SALAD RECIPE BY TASTY

Steps:

• In a large mason jar, add the peanut butter, soy sauce and sriracha and stir to combine.
• Add the cabbage, broccoli florets, bell pepper, chives, carrots, peanuts, and lettuce and screw on the lid.
• Store in the refrigerator until ready to eat, up to 5 days.
• Give the mason jar a good shake to mix and use a fork or spoon to stir as needed.
• Enjoy!

CRUNCHY THAI SALAD

Steps:

• Cook the noodles as normal and prepare all the vegetables while the noodles are cooking. When they are done rinse under cold water and add to the salad.;
• Mix all of the ingredients together in a jam jar, shake and pour over the salad. Garnish with cashew nuts or sesame seeds.;

CRUNCHY THAI SALAD

Steps:

• Mix the lime juice, curry paste, fish sauce and brown sugar in the bottom of a medium sized bowl.
• Boil the green beans for one minute, then drain and let cool.
• Put the green beans, bean sprouts, red pepper, red onion, coriander, mint and chilli in the bowl with the dressing.
• Toss until mixed.
• Arrange the lettuce leaves on a plate, then put some salad on top.

BEEF STRIPS WITH CRUNCHY THAI SALAD

Steps:

• Heat grill to high. Lightly season the steaks, then grill on each side for 2-3 mins for medium-rare, or longer if you like. Mix the lime juice, fish sauce, sugar and chilli together in a jug. Tip the salad, carrot and beansprouts into a bowl, then add the dressing, tossing everything together. Divide between four plates.
• Thinly slice the beef and add to the salad. Some steamed rice flavoured with rice vinegar is a good side dish.