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December 2018

Healthy Snacks Recipes

Chili Recipes

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Thai Salad Recipe

Thai Salad recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Thai Salad recipe  PDF


SALAD 1 lg Head lettuce, torn
2 md Tomatoes, quartered
1 sm Red onion, thinly sliced
1 md Carrot, thinly sliced
1 ea Cucumber, peeled and amp sliced
1 ea Tofu block, cubed
1 c Mung bean sprouts
1 sm Bag potato chips OR
potato sticks, optional PEANUT COCONUT MILK DRESSING 1 1/2 c Coconut milk
1 tb Red curry paste, see recipe
2 c Unsalted chunky peanut
butter 1/2 c White vinegar
1 1/2 tb Soy sauce
SALAD: Arrange the lettuce, tomatoes, onion, carrot and amp cucumber in a salad bowl and amp lightly toss. Add the bean curd and amp sprouts. Top with the peanut coconut milk dressing and amp garnish with potato chips. DRESSING: In saucepan over medium heat, stir the coconut milk and amp red curry paste together until the mi ture turns to a pale amber and amp a thin coat of oil appears on the surface. Add the remaining ingredients and amp stir over a low heat for 7 to 10 minutes, or until all the ingredients are thoroughly mi ed. The colour 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 ts to 1 tb white vinegar and amp stir vigorously.

Thai Salad recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
701 people have voted
Last Reviewed on 2018-12-14



Friday, Dec 14 2018 Download & Print Thai Salad recipe  PDF   Healthy Snacks recipes RSS   Thumsb up

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