Thai Vietnamese Salad Bar Recipes

ASIAN SLAW - CRUNCHY ORIENTAL CABBAGE SALAD WITH ASIAN DRESSING

Asian Slaw - crunchy Oriental Cabbage Salad with Asian Dressing image

Recipe video above. A light, healthy, CRUNCHY Asian salad that is a great side for all types of Asian foods. Dressing is a great salty / sour / spicy lime dressing reminiscent of Thai and Vietnamese food. Add CHICKEN if making this as a meal. Serves 8 - 10 as a side, 4 as a meal with chicken.

Provided by Nagi | RecipeTin Eats

Time 15m

Number Of Ingredients 17

Ingredients

3 cups green cabbage or Chinese cabbage (, shredded)
3 cups red cabbage (, shredded)
2 large carrots (, julienned)
3 cups bean sprouts
3 green onions (, finely sliced on the diagonal )
1/2 cup coriander / cilantro leaves
1/2 cup mint leaves
1/4 cup Asian Fried Shallots ((optional), to garnish (Note 1))
3 tbsp rice vinegar ((Note 2))
3 tbsp soy sauce ((Note 3))
2 tsp fish sauce (, or more soy (Note 4))
2 tbsp lime juice (, or more rice vinegar (Note 5))
3 tbsp peanut oil ((Note 6))
1 1/2 tbsp sugar (, any type)
1/2 tsp birds eye or other red chilli (, finely minced (optional))
2 garlic cloves (, minced)
3 cups shredded cooked chicken

Steps:

Combine the dressing ingredients in a jar and shake well.
Combine the salad ingredients, except the Asian Fried Shallots.
Pour over dressing and toss to combine.
Garnish with Asian Fried Shallots. Serve!

Nutrition Facts : ServingSize 415 g, Calories 313 kcal, Carbohydrate 21.3 g, Protein 29.4 g, Fat 13.3 g, SaturatedFat 2.5 g, Cholesterol 54 mg, Sodium 1045 mg, Fiber 3.6 g, Sugar 9.3 g

THAI-VIETNAMESE SALAD BAR SUPREME

Thai-Vietnamese Salad Bar Supreme image

Provided by Rachael Ray : Food Network

Time 40m

Yield up to 6 servings

Number Of Ingredients 32

Ingredients

3 hearts Romaine lettuce, chopped
1 sack (10 ounces) mixed baby greens
2 cups fresh bean sprouts, any variety
1 cup thinly sliced daikon or red radishes
2 cups shredded carrots, available prepped in plastic bags in produce case
8 scallions, sliced on the bias
1/2 seedless cucumber, sliced in 1/2 lengthwise, thinly sliced
1 pint yellow or red grape tomatoes
1 red onion, quartered and thinly sliced
1 bunch fresh mint leaves, trimmed
1 bunch fresh basil leaves, trimmed
2 (2-ounce) packages chopped nuts, found on baking aisle
8 slices almond toast or anisette toast, (recommended: Stella D'Oro) cut into 1-inch pieces
1/4 cup tamari dark soy sauce
2 tablespoons vegetable oil, eyeball it
4 to 8 thin cut chicken cutlets, depending on size
Salt and freshly ground black pepper
1 pound mahi mahi
1 ripe lime
3 tablespoons white vinegar or rice wine vinegar
1/2 cup white grape juice concentrate or apple juice concentrate
3 tablespoons peanut butter
2 inches fresh ginger root, grated
1/2 teaspoon cayenne pepper
1/2 cup vegetable oil
1 tablespoon chopped nuts (from salad bar)
3 tablespoons white vinegar or rice wine vinegar
1/3 cup pepper jelly, available on condiment aisle
2 cloves garlic, finely chopped
1 teaspoon freshly ground black pepper
2 teaspoons hot chili oil
1/2 cup vegetable oil

Steps:

Arrange salad bar ingredients in serving dishes and bowls as you prep them: romaine, baby mixed greens, bean sprouts, daikon radishes, carrots, scallions, cucumbers, tomatoes, red onions, mint leaves, basil leaves, nuts and sweet almond or anise "croutons".
Heat a grill pan over medium high heat.
Combine soy and oil in a shallow dish. Add chicken and turn to coat. Season chicken with salt and pepper. Drizzle fish with oil and season with salt and pepper. Grill chicken 3 minutes on each side. Cut chicken into strips on an angle and pile onto a serving plate. Grill fish 4 to 5 minutes on each side, until opaque. Squeeze lime over the fish and break into chunks as you transfer it to a serving plate. Combine all ingredients, except oil, for peanut dressing in a blender. Blend for 30 seconds, then open lid and continue dressing by streaming in oil. Transfer dressing to a serving dish and sprinkle the dressing with a spoonful of nuts from your salad bar to garnish the dish.
For garlic dressing, whisk vinegar, jelly, garlic, black pepper and chili oil together. Stream in vegetable oil while continuing to whisk. When the oil is incorporated, transfer dressing to a small dish to serve.

THAI-VIETNAMESE SALAD BAR

Thai-Vietnamese Salad Bar image

This is so goood! You can put this together and have your friends over and enjoy the party! I just love salads and the dressings are lovely!This came from Rachael Ray.

Provided by Sharon123

Categories Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 32

Ingredients

3 romaine lettuce hearts, chopped
1 (10 ounce) bag mixed baby greens
2 cups fresh bean sprouts
1 cup thinly sliced daikon radishes or 1 cup red radish
2 cups shredded carrots
10 scallions, sliced on the bias
1/2 seedless cucumber, sliced in 1/2 lengthwise,thinly sliced
1 pint yellow grape tomatoes or 1 pint red grape tomatoes
1 red onion, quartered and thinly sliced
1 bunch fresh mint leaves, trimmed
1 bunch fresh basil leaf, trimmed
2 (2 ounce) packages chopped nuts
8 slices almond toast or 8 slices anisette toast, cut into 1 inch pieces (recommend Stella D'Oro)
1/4 cup tamari soy sauce
2 tablespoons vegetable oil
4 -6 thin cut chicken cutlets (optional)
salt & freshly ground black pepper
1 lb mahi mahi (optional)
1 ripe lime
3 tablespoons white vinegar or 3 tablespoons rice wine vinegar
1/2 cup white grape juice concentrate or 1/2 cup apple juice concentrate
3 tablespoons peanut butter
2 inches fresh gingerroot, grated
1/2 teaspoon cayenne pepper
1/2 cup vegetable oil
1 tablespoon chopped nuts (from salad bar)
3 tablespoons white vinegar or 3 tablespoons rice wine vinegar
1/3 cup pepper jelly
2 cloves garlic, minced
1 teaspoon fresh ground black pepper
2 teaspoons hot chili oil
1/2 cup vegetable oil

Steps:

Arrange salad bar ingredients in attractive dishes and bowls as you prepare them: romaine, baby mixed greens, bean sprouts, daikon or red radishes, carrots, scallions, cucumbers, tomatoes, red onions, mint leaves, basil leaves, nuts and sweet almond or anise"croutons".
Heat a grill pan over medium high heat.
Combine soy and oil in a shallow dish.
Add chicken and turn to coat.
Season chicken with salt and pepper.
Drizzle fish with oil and season with salt and pepper.
Grill chicken 3 minutes on each side.
Cut chicken into strips on an angle and place onto a serving plate.
Grill fish 4 to 5 minutes on each side, until opaque.
Squeeze lime over the fish and break up into chunks as you transfer it to a serving plate.
Combine all ingredients, except oil, for peanut dressing in a blender.
Blend for 30 seconds, then open lid and continue dressing by pouring slowly in oil.
Transfer dressing to a serving dish and sprinkle the dressing with a spoonful of nuts from your salad bar to garnish the dish.
For garlic dressing, whisk vinegar, jelly, garlic, black pepper and chili oil together.
Slowly pour in vegetable oil while continuing to whisk.
When the oil is thoroughly mixed, transfer dressing to a small dish to serve.

Nutrition Facts : Calories 902.8, Fat 60.1, SaturatedFat 8.5, Cholesterol 27.6, Sodium 1193.1, Carbohydrate 82, Fiber 14.2, Sugar 32, Protein 18.8

More about "thai vietnamese salad bar recipes"

VIETNAMESE SHREDDED CHICKEN SALAD - ONCE UPON A CHEF

Web Step-by-Step Instructions. To begin, combine all of the salad ingredients, except for the peanuts, in a large bowl. Next, make the dressing. You’ll need to juice a few limes; an inexpensive juicer like this one is helpful but not …
From onceuponachef.com

See details

THAI CHICKEN SALAD | RECIPETIN EATS

Web Nov 6, 2017 Salad: 150 g / 5 oz mixed lettuce leaves (or other of choice) 1 cup cherry or grape tomatoes , halved 1 small cucumber , sliced 1/4 red onion , finely sliced 1/2 large red chilli , deseeded and very finely sliced …
From recipetineats.com

See details

VIETNAMESE CHICKEN SALAD | RECIPETIN EATS

Web Nov 30, 2020 Toss: Place all Salad ingredients in a very large bowl. Pour over half the Dressing and toss well. Set aside 5 minutes (veg will soften slightly, making it more "slaw-like"). Toss again: Just before serving, toss …
From recipetineats.com

See details

VERMICELLI NOODLE SALAD | RECIPETIN EATS

Web Nov 18, 2019 This salad will suit most South East Asian Cuisines, including Thai, Vietnamese, Korean and Chinese. Ingredients 100g / 4 oz dried vermicelli noodles (Note 1) 2 cups white or green cabbage , …
From recipetineats.com

See details

CHICKEN LARB (THAI SALAD) | BUSH COOKING

Web May 23, 2022 Heat a wok over medium-high heat. Add the rice and dry fry while stirring until golden brown. Remove, cool, and grind. Add to the wok the chicken, fish sauce, …
From bushcooking.com

See details

QUICK AND EASY VIETNAMESE NOODLE SALAD WITH TANGY DRESSING

Web Feb 19, 2021 Instructions. Soak the vermicelli rice noodles in boiling water for about 3 minutes or until completely soft. Drain completely. Prep your vegetables and chop your …
From drivemehungry.com

See details

VIETNAMESE SALAD DRESSING OR NUOC CHAM - SALADS WITH ANASTASIA

Web Instructions. Trim the chilli, remove the seeds and rinse under cold running water, then dice finely. Remove the papery skin from the garlic and either mince or dice finely. Add all the …
From saladswithanastasia.com

See details

THAI BEEF SALAD | RECIPETIN EATS

Web Aug 12, 2019 Salad 7 – 8 oz / 200 – 250 g good quality beef steak – sirloin , at room temperature (Note 2) 1 tbsp oil (vegetable, peanut or canola oil) 1/4 tsp each salt and …
From recipetineats.com

See details

VIETNAMESE TOMATO SALAD RECIPE | BON APPéTIT

Web Jul 1, 2021 Combine fennel, cucumber, sweet pepper, raw shallot, tomatoes, and herbs in a large bowl; season generously with black pepper. Drizzle ½ cup dressing over and toss …
From bonappetit.com

See details

FRESH AND EASY VIETNAMESE NOODLE SALAD (VEGAN BúN CHAY)

Web Mar 29, 2017 1 cup cilantro stems and leaves - remove tough stem ends if desired 1 cup Thai basil leaves 1 cup mint leaves 1 cup chopped peanuts Lime wedges for serving - …
From thewanderlustkitchen.com

See details

12 THAI SUMMER SALADS - ALLRECIPES

Web Feb 16, 2021 Thai Shrimp, Chicken, Grapefruit, and Coconut Salad. Shrimp, chicken, grapefruit, and coconut feature in this salad dressed with fish sauce, lime juice, garlic, …
From allrecipes.com

See details

8 THAI STREET FOOD RECIPES YOU CAN MAKE AT HOME

Web 45 minutes ago Thai food is known for its vibrant seasonings, and one of the ingredients that lends its powerful flavor and aroma is Thai basil. Compared to Genovese or sweet …
From yummy.ph

See details

GỏI Gà (VIETNAMESE SHREDDED CHICKEN AND CABBAGE SALAD) RECIPE

Web Jun 3, 2022 For the salad: 1 pound boneless, skinless chicken breasts (about 2 medium) 1 teaspoon kosher salt 1/2 medium red onion 2 tablespoons rice vinegar 1/2 medium …
From thekitchn.com

See details

THAI-VIETNAMESE SALAD BAR SUPREME – RECIPES NETWORK

Web Aug 17, 2013 Ingredients. 3 hearts Romaine lettuce, chopped; 1 sack (10 ounces) mixed baby greens; 2 cups fresh bean sprouts, any variety; 1 cup thinly sliced daikon or red …
From recipenet.org

See details

VIETNAMESE | RECIPETIN EATS

Web Here's a collection of my favourite Vietnamese recipes! Only Quick & Easy Chicken Banh Mi (Vietnamese sandwich) Red Vietnamese Fried Rice Vietnamese Shaking Beef …
From recipetineats.com

See details

THAI-VIETNAMESE SALAD BAR SUPREME | PUNCHFORK

Web 1 pound mahi mahi; 4 to 8 thin cut chicken cutlets, depending on size; 3 hearts Romaine lettuce, chopped; 1 sack (10 ounces) mixed baby greens; 2 cups fresh bean sprouts, any …
From punchfork.com

See details

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #salads #poultry #asian #thai #vietnamese #chicken #dietary #meat #chicken-breasts