Are you looking for another healthy recipe to help you recover from Thanksgiving overindulgences? Or do you want to prepare your waistline for an onslaught of Christmas cookies? Or maybe you just like food that tastes good? Whatever the case may be, this is a recipe you should try. It's a Thai salad packed with colorful crisp vegetables, fresh herbs, and your choice of protein, all tossed with a sweet and sour dressing. I had tagged this recipe last year in Food & Wine, and adapted it quite a lot to create this version. I kept the dressing similar but changed pretty much all the main ingredients. I was really happy with the final version - the flavors blend beautifully and this dish makes a wonderful light meal.
Thai cabbage salad
Adapted from Food & Wine
Serves 6 (lunch-sized portions)
1 lb. purple cabbage, shredded
10 oz. carrots, shredded
6 oz. snow peas, trimmed and thinly sliced lengthwise
6 oz. sprouts, rinsed
1 tbs unseasoned rice vinegar
2 tbs sugar
1 large or 2 small garlic cloves, minced
2 hot red chiles, minced (remove seeds if you are sensitive to heat)
1/4 cup fresh lime juice
1/4 cup fresh tangerine juice
2 tbs Asian fish sauce
1/2 tsp sambal oelek or other Asian hot sauce
1 lb. cooked chicken (shredded), shrimp, or crab meat
1/2 cup basil leaves (preferably Thai basil), chopped
1/3 cup mint leaves, chopped
1/4 cup cilantro leaves, chopped
3 scallions, green parts only, thinly sliced
3/4 cup dry roasted unsalted peanuts
In a large bowl, mix together cabbage, carrots, snow peas, and sprouts. In a small bowl, whisk together vinegar, sugar, garlic, chiles, lime juice, tangerine juice, fish sauce, and sambal oelek. Toss vegetables with dressing and let stand for 1 hour at room temperature. Stir in chicken, basil, mint, and cilantro and toss well. Serve salad topped with green onions and peanuts.
What kinds of fall/winter salads are you making?
Thai cabbage salad
Adapted from Food & Wine
Serves 6 (lunch-sized portions)
1 lb. purple cabbage, shredded
10 oz. carrots, shredded
6 oz. snow peas, trimmed and thinly sliced lengthwise
6 oz. sprouts, rinsed
1 tbs unseasoned rice vinegar
2 tbs sugar
1 large or 2 small garlic cloves, minced
2 hot red chiles, minced (remove seeds if you are sensitive to heat)
1/4 cup fresh lime juice
1/4 cup fresh tangerine juice
2 tbs Asian fish sauce
1/2 tsp sambal oelek or other Asian hot sauce
1 lb. cooked chicken (shredded), shrimp, or crab meat
1/2 cup basil leaves (preferably Thai basil), chopped
1/3 cup mint leaves, chopped
1/4 cup cilantro leaves, chopped
3 scallions, green parts only, thinly sliced
3/4 cup dry roasted unsalted peanuts
In a large bowl, mix together cabbage, carrots, snow peas, and sprouts. In a small bowl, whisk together vinegar, sugar, garlic, chiles, lime juice, tangerine juice, fish sauce, and sambal oelek. Toss vegetables with dressing and let stand for 1 hour at room temperature. Stir in chicken, basil, mint, and cilantro and toss well. Serve salad topped with green onions and peanuts.
Ah I'm detoxing this week with lots of healthy veggies, too. I have had a head of red cabbage in the fridge for a really long time and haven't been sure what to do with it. I might have to try it in a salad like this!
ReplyDeleteI'm loving all these dishes filled with veggies!
ReplyDeleteThese looks refreshing and super delicious. I've saving the recipe for a lunch or a light dinner.
ReplyDeleteThis looks like a great salad. I love Thai food so much. Thai basil is such a great herb. I have never found it in a grocery store, but I have grown it the past couple years in our herb garden. I always get excited when I see one for sale!
ReplyDelete