Thai Inspired Caesar Salad Recipes

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CRUNCHY THAI SALAD



Crunchy Thai Salad image

Provided by Jamie Oliver

Categories     main-dish

Time 20m

Number Of Ingredients 21

Noodles
Bean sprouts
Finely sliced green and red peppers
Baby spinach
Finely sliced and seeded red or green chiles
Rocket (arugula)
Sliced scallions
Peeled, seeded and sliced cucumbers
Finely sliced Chinese and Savoy cabbage
Whole sugar snap peas
Mint, basil and coriander (cilantro)
Lightly toasted cashew nuts or sesame seeds, for garnish
4 tablespoons fresh lime juice
3 tablespoons olive oil
1 tablespoon sesame seed oil
1 tablespoon soy sauce
Large pinch brown sugar
1 tablespoon ginger, peeled and finely chopped
1/2 clove garlic, finely sliced
1 red chili, seeded and finely sliced
1 large handful fresh coriander (cilantro) and basil, chopped

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.;

THAI-INSPIRED CAESAR SALAD RECIPE



Thai-Inspired Caesar Salad Recipe image

I love easy salads & this Thai inspired caesar caught my eye on House of Annie.com. The recipe uses easy ingredients to make a garlicky dressing with a peanut twist. The fish sauce replaces the Worcestershire and anchovies in the original recipe

Provided by Susie D

Categories     Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

2 romaine lettuce hearts, chopped
1 cup chopped cilantro
4 hard-boiled egg whites, chopped
1 cup fried won ton noodles
cubed chicken breast (optional)
1/2 onion, thinly sliced
3 tablespoons Italian dressing
1 teaspoon finely minced garlic
4 hard-boiled egg yolks
1 tablespoon peanut butter
2 tablespoons mayonnaise
1/4 cup water
2 teaspoons fish sauce
1/2 cup Italian dressing
1 tablespoon sugar (to taste)

Steps:

  • Thinly slice half a white onion and marinate it with the Italian dressing.
  • Hard boil 4 eggs. Cool, then peel the eggs. Separate the yolks from the whites. (Chop the whites up and add them to the salad.).
  • Make the dressing: Mash the egg yolks in a bowl. Add the garlic, peanut butter, mayonnaise, water, fish sauce, and Italian dressing. Stir well to combine. It should be a smooth sauce, with very little lumps. Add the marinated onions to the dressing. Add in the sugar, a little at a time, until it reaches the desired balance of sweet to tart.
  • Lightly toss the lettuce, egg whites, cilantro, and fried won ton noodles together with the dressing. Add the chicken if using.
  • Plate on serving plates & drizzle with the dressing.

THAI CHICKEN SALAD



Thai chicken salad image

This salad couldn't be easier to make - simply shred leftover cooked chicken and mix with Asian flavours, tropical fruit, cashew nuts and herbs

Provided by Katy Greenwood

Categories     Main course

Time 20m

Number Of Ingredients 11

1 head Chinese leaf , shredded
2 cooked chicken breasts or 200g leftover cooked chicken, shredded
1 mango , peeled, stoned and thinly sliced
bunch mint , leaves picked
6 spring onions , sliced diagonally
3 tbsp salted peanut or cashew nuts, roughly chopped
juice 4 limes
4 tbsp sesame oil
pinch of sugar
splash of fish sauce
2 large red chillies , deseeded and finely chopped

Steps:

  • To make the dressing, mix together all the ingredients and stir to dissolve the sugar.
  • In a large bowl, mix all the salad ingredients except the nuts. Toss with the dressing and season with black pepper. Scatter with the nuts to serve.

Nutrition Facts : Calories 332 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 0.8 milligram of sodium

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