Thai Salad
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This thai style salad is a delicious option for any meal time, you can add shredded chicken breasts to add protein and make it a complete meal. To create the carrot and cucumber strips we used a peeler that has an edge for this purpose. You can use a mandolin, a spiralizer, or simply thinly slice your veggies to form rounds using a knife.
The combination of cucumber and carrots is refreshing, and the mixture of ingredients such as rice vinegar, soy sauce, honey and ginger give it a thai twist. If you need to find a substitute for rice vinegar, you can use cider vinegar, white vinegar is too strong.
We have been finding beautiful items from the Pioneer Woman collection at Almacenes Siman. The collection includes this hand painted bowls, and this pretty salt container with a wooden top, as well as an oil and vinegar set that will add a pop of color to any kitchen.
Helga & Kitty
Thai Salad
Recipe adapted from A Saucy Kitchen
2-3 servings
Ingredients, salad:
2 cucumbers
2 carrots
1 sweet pepper
1 teaspoon salt
1 tablespoon sesame seeds
2 tablespoons cilantro, chopped
Ingredients, dressing:
2 tablespoons rice vinegar
1 tablespoon lime juice
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon grated ginger
1 tablespoon sesame oil
pinch red pepper flakes
Directions:
- Trim the ends of the cucumber and create strips with a julienne peeler. Place the strips in a colander and toss them with the 1 teaspoon of salt. Let the cucumbers sit in the colander for at least 5 minutes to draw out excess water and moisture.
- While the cucumber is sitting, peel and create the carrot strips, and chop the sweet peppers.
- In a small bowl, mix the rice vinegar, lime juice, soy sauce, honey, the grated ginger, sesame oil and pepper flakes. Mix with a whisk.
- Place the cucumber, carrots, and pepper in mixing bowl large enough to hold the salad. Add a few tablespoons of the dressing, and toss to combine.
- Serve immediately topped with the sliced sesame seeds, cilantro and additional dressing.
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This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)