Thai Salad

Recipe Ingredients

		Salad
1		Lettuce - torn
2		Tomatoes - quartered (medium)
1		Red onion - thinly sliced (small)
1		Carrot - thinly sliced (medium)
1		Cucumber - peeled and sliced
1		Tofu block - cubed
1 cup	160g / 5.6oz	Mung bean sprouts
1		Potato chips -=or=- - - potato sticks, opt
		Peanut Coconut Milk Dressing
1 1/2 cups	355ml	Coconut milk
1 tablespoon	15ml	Red curry paste - see recipe
2 cups	396g / 13oz	Unsalted chunky peanut - - butter
1/2 cup	118ml	White vinegar
1 1/2 tablespoons	22ml	Soy sauce

Recipe Instructions

SALAD: Arrange the lettuce, tomatoes, onion, carrot and cucumber in a salad bowl and lightly toss. Add the bean curd and sprouts.

Top with the peanut- coconut milk dressing and garnish with potato chips.

DRESSING: In saucepan over medium heat, stir the coconut milk and red curry paste together until the mixture turns to a pale amber and a thin coat of oil appears on the surface. Add the remaining ingredients and stir over a low heat for 7 to 10 minutes, or until all the ingredients are thoroughly mixed.

The color will be a pale cocoa brown. Let cool to room temperature for 1 hour before serving with the salad. The dressing will keep in the refrigerator for a month, but it does have a tendency to thicken. To bring it back to its correct consistency, add 1/2 tsp to 1 tbs white vinegar and stir vigorously.

Source:
Susan Feniger and Mary Sue Milliken

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.