Thai Salad
Yield
4 servingsPrep
20 minCook
15 minReady
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Salad | |||
| 1 | large |
iceberg lettuce
torn |
*
|
| 2 | medium |
tomatoes
quartered |
|
| 1 | small |
red onion
thinly |
|
| 1 | medium |
carrots
thinly |
|
| 1 | each |
cucumbers
peeled, sliced |
|
| 1 | each |
tofu cakes
cubed |
* |
| 1 | cup |
mung bean sprouts
|
|
| 1 | small |
potato chips
bag, or potato sticks, optional |
*
|
| Peanutcoconut milk dressing | |||
| 1 ½ | cups |
coconut milk
|
|
| 1 | tablespoon |
red curry paste
see recipe |
*
|
| 2 | cups |
peanut butter
chunky, unsalted |
|
| ½ | cup |
white vinegar
|
|
| 1 ½ | tablespoons |
soy sauce, tamari
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Salad | |||
| 1 | large |
iceberg lettuce
torn |
*
|
| 2 | medium |
tomatoes
quartered |
|
| 1 | small |
red onion
thinly |
|
| 1 | medium |
carrots
thinly |
|
| 1 | each |
cucumbers
peeled, sliced |
|
| 1 | each |
tofu cakes
cubed |
* |
| 237 | ml |
mung bean sprouts
|
|
| 1 | small |
potato chips
bag, or potato sticks, optional |
*
|
| Peanutcoconut milk dressing | |||
| 355 | ml |
coconut milk
|
|
| 15 | ml |
red curry paste
see recipe |
*
|
| 473 | ml |
peanut butter
chunky, unsalted |
|
| 118 | ml |
white vinegar
|
|
| 23 | ml |
soy sauce, tamari
|
|
Directions
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 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 ½ teaspoons to 1 tablespoon white vinegar and stir vigorously.
