Tag Archives: thai salad

Thai Inspired Steak Salad

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It’s hard to spot the salad underneath, but it’s there! A tangle of wheat noodles and crunchy salad greens is the base of this – go ahead and use rice noodles or just omit the noodles entirely.

I love a full meal deal salad! This tangle of vegetables, both fresh and grilled, served mixed with noodles and garnished with steak and nuts is just the best. It’s on repeat around here. Go ahead and splurge for the best steak – you don’t need much to make it a complete meal.

This dressing is the star of the show – it is light and bright with just the perfect amount of zing.

  • 1/2 cup rice wine vinegar
  • 2 tsp fresh lime juice
  • 2-3 tbsp chili garlic sauce
  • 2 tbsp soy sauce (reduced sodium)
  • 1 tbsp fish sauce
  • 1 1/2 tsp raw sugar (or honey)
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 1 tbsp fresh Thai basil, roughly chopped
  • 1 tbsp fresh mint, roughly chopped
  • 1 tbsp fresh cilantro, roughly chopped
  • 1/2 tsp black pepper, freshly ground
  • 2 tsp toasted sesame seeds **
  • 1/2 tsp ground coriander
  • 1 tbsp toasted sesame oil
  • 1/3 cup peanut oil
  • kosher salt to taste

** I’m a big fan of toasting nuts or seeds as it adds so much flavour. Watch closely because they go from deeply toasted (my personal favourite) to black …. beware. (yes, I speak from experience)

Whisk all the ingredients, except the oils, together in a bowl. Once combined, slowly drizzle in the oils and continue to whisk until well blended. This is the part where you taste, and adjust if needed – sometimes you need a bit more lime juice, salt or sweetener. If you prefer your dressing on the spicy side, add in a bit of Thai chili or chili flakes.

This recipe is just as versatile as whatever you have on hand. Tonight this dish included:

  • Chinese wheat noodles (cooked)
  • salad greens
  • mint leaves
  • basil leaves
  • cilantro leaves
  • cucumber
  • tomato
  • bean sprouts
  • grilled red pepper
  • grilled zucchini
  • steamed baby bok choy
  • grilled beef tenderloin
  • toasted cashews
  • toasted sesame seeds

I like to make a salad out of the cold cooked noodles and fresh vegetables, and pile that in the bottom of my bowl. Arrange the cooked vegetables around the sides along with the grilled steak. Drizzle with the dressing and sprinkle the cashews and sesame seeds over.

If you have time, and have a steak that needs marinating, just use a bit of the dressing. This works equally well with chicken, pork or tofu. If you want to use shrimp make sure to only give it a quick marinade.

When grilling the vegetables, drizzle with a little of the dressing before and after grilling.

When you start with a fresh salad as the base, everything is tastier!!

Bright Crunchy Thai salad with Peanut Lime Dressing

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Brighter skies, longer days, and warm temperatures mean I’m looking for meals that are lighter and feel so good to eat!  The flavours of this dressing are so good you are going to want a big batch to keep in the fridge – use it to dip any fresh vegetables in.

Sesame chli lime cashews 3

Served tonight with some lightly garlic buttered prawns …. a perfect meal.

Dressing

  • juice of 2 limes
  • zest of 1 lime
  • 2 tbsp fish sauce
  • 2 tbsp Ponzu sauce
  • 3 tbsp sweet chili sauce
  • 1 – 2 tsp grated or minced garlic (to your taste)
  •  1 tbsp grated or minced ginger
  • 1 tbsp peanut butter
  • 1 tbsp sesame oil
  • 1/4 cup cilantro (the stems are perfect for this, they pack so much flavour – just mince a bit before putting in the blender
  • 1/3 cup roasted peanuts

Combine all ingredients in blender and whiz up until smooth and creamy.

Gather up all the vegetables that scream fresh to you and make an awesome crunchy salad.

Lightly seasoned cashews make a fantastic crunchy topping!

In a frypan combine:

  • 1 1/3 cups cashews
  • 1/2 tsp chili powder
  • 1 tbsp sesame oil

Sesame Chili Lime cashews

Toss and heat until cashews are lightly browned and then cook for a further minute with:

  • 1 tbsp honey
  • zest of 1 lime
  • 2 tbsp black sesame seeds (lightly toasted)

Remove from heat and allow to cool.

Sesame chli lime cashews 2

This dressing makes more than you will need.  If you want to make a complete meal out of this, then scoop out about 1/2 cup and marinate a protein for grilling.  It works equally well with flank steak or chicken.  I haven’t tried it with tofu, but I’m sure it would be great.  Grill steak or chicken and allow to rest at least 15 minutes before slicing.  Cool before serving with the salad.

Thai Noodle Salad with Chicken and Peanut Lime Dressing

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This refreshing salad is delicious! A total meal in a bowl, but you will also find this to be the perfect salad dressing or dipping – go crazy and try it with sate also!

This refreshing salad is a meal in a bowl, so delicious and complete with crunch, salad and protein.

This refreshing salad is a meal in a bowl, so delicious and complete with crunch, salad and protein.

Peanut Lime Salad Dressing

1/3 cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh lime juice
3 tablespoons peanut oil
1 tablespoon soy sauce
1 -2 tablespoons Thai sweet chili sauce
2 tablespoons honey
1-1/2 tablespoons sugar
1 tsp roasted sesame oil
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh cilantro leaves

In food processor – blend all ingredients, with the exception of the cilantro – taste and adjust for seasonings. I can’t say this enough – every brand of each ingredient is different, and will have a different profile. I start with the ingredient amounts listed above, and then continue to adjust as I taste. When smooth, creamy and you LOVE the taste, blend again with the cilantro. You want to see little bits of the cilantro.

SALAD

cooked, shredded chicken

spinach
red leaf lettuce
grated carrot
slivered coloured sweet peppers
slivered snow peas
cucumber – halved, seeds removed and sliced into half moons
bean sprouts
toasted cashews, peanuts and sesame seeds

Cooked, cooled noodles, either rice or wheat – (toss with a little sesame oil when cooled to prevent them sticking)

When cooking for a crowd, I like to place the salad in one bowl, shredded chicken in another, and the nuts, green onions and bean sprouts in separate bowls. Everybody can create their own, and drizzle the dressing over. If working with a smaller group, just blend it all and mix the dressing in.

Try serving this with my Thai Chicken Wings, and leave out the chicken from this recipe.