Thai Beef And Radish Salad Recipes

THAI CUCUMBER AND RADISH SALAD

Thai Cucumber and Radish Salad image

Provided by Rachael Ray : Food Network

Time 10m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1/2 cup rice wine vinegar
3 tablespoons sugar
2 tablespoons light oil, such as canola or safflower
1 pound daikon radish, peeled and thinly sliced
1 English or seedless cucumber, thinly sliced
1 red bell pepper, seeded and very thinly sliced
1 teaspoon crushed red pepper flakes
20 fresh basil leaves

Steps:

In the bottom of a medium bowl, combine vinegar, sugar, oil. Add daikon, cucumber, bell pepper, pepper flakes. Toss and combine. Cover and chill until ready to serve.
When ready to serve, tear basil into pieces and add to salad. Toss salad to incorporate basil and serve.

THAI CARROT & RADISH SALAD

Thai carrot & radish salad image

An Asian-inspired side dish that's everything a salad should be- light, fresh, colourful and crunchy

Provided by Sara Buenfeld

Categories Lunch, Side dish

Time 15m

Yield Serves 4 as a side dish

Number Of Ingredients 8

Ingredients

4 tbsp sweet chilli dipping sauce
zest 1 lime and 2 tbsp juice
1 tsp fish sauce
1 Little Gem lettuce , separated into leaves
2 carrots , cut into thin batons
10 radishes , sliced
4 spring onions , cut on the diagonal
handful roughly chopped coriander

Steps:

Mix the chilli sauce with the lime zest and juice, and fish sauce to make the dressing.
Arrange the lettuce in a large salad bowl. Toss all the remaining ingredients with the dressing just before you are ready to eat, to keep everything crisp and fresh, then add to the lettuce.

Nutrition Facts : Calories 54 calories, Fat 1 grams fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.9 milligram of sodium

THAI-STYLE BEEF SALAD

Thai-Style Beef Salad image

Categories Salad Beef Onion No-Cook Quick & Easy Lunch Lime Radish Summer Sesame Lettuce Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 2 servings; can be doubled

Number Of Ingredients 9

Ingredients

3 tablespoons fresh lime juice
2 1/2 tablespoons vegetable oil
2 1/2 tablespoons oriental sesame oil
2 tablespoons Thai fish sauce (nam pla)
2 teaspoons grated lime peel
8 ounces thinly sliced roast beef, cut into thin strips (about 2 cups)
4 cups thinly sliced romaine lettuce
6 radishes, trimmed, thinly sliced
4 green onions, thinly sliced

Steps:

Whisk first 5 ingredients in small bowl to blend. Season dressing with salt and pepper. Combine beef, lettuce, radishes and green onions in large bowl; toss with enough dressing to coat. Divide salad between 2 plates. Serve, passing any remaining dressing separately.

THAI BEEF AND RADISH SALAD

Thai Beef and Radish Salad image

Bruce Weinstein and Mark Scarbrough, Cooking Light, APRIL 2004 Southeast Asian salads are traditionally eaten out of hand, with lettuce leaves for wrappers. To make the job easier, chill the steak in the freezer for 10 minutes before slicing.

Provided by dicentra

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon chili paste with garlic
2 teaspoons minced peeled fresh ginger
1 garlic clove, minced
1 lb boneless sirloin steak, cut diagonally across grain into thin slices
1 1/2 tablespoons fresh lime juice
1 tablespoon fish sauce
2 teaspoons sugar
cooking spray
2 cups sliced radishes
1/4 cup chopped fresh cilantro
2 tablespoons chopped of fresh mint
1 serrano chili, seeded and finely chopped
8 bibb lettuce

Steps:

Combine chile paste, ginger, and garlic in a large zip-top plastic bag; add steak, tossing to coat. Marinate in refrigerator 30 minutes, turning once.
Combine lime juice, fish sauce, and sugar, stirring with a whisk; set dressing aside.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Remove steak from bag; discard marinade.
Add steak to pan; cook 2 minutes or until desired degree of doneness, turning once. Cut steak into 1-inch pieces; place in a medium bowl. Add radishes, cilantro, mint, and serrano.
Pour lime juice mixture over beef mixture, tossing to coat. Spoon about 1/3 cup salad into each lettuce leaf, and serve immediately.

Nutrition Facts : Calories 359, Fat 18.3, SaturatedFat 7.1, Cholesterol 102, Sodium 459.6, Carbohydrate 12.8, Fiber 4.8, Sugar 6.7, Protein 36.8

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