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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

THAI SALAD Recipe

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This recipe for THAI SALAD is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼# blanched green beans
4 c. baby spinach
2 c. slivered green cabbage
3 green onions, sliced
½ red bell pepper, slivered
2/3 c. chopped dry roasted peanuts
¼ c. chopped basil or mint (optional)
1 (1oz.) package roasted vegetable chips or sweet potato chips (such as Terra), lightly crushed

Dressing

1/3 c. brown sugar
2 T. water
4 garlic cloves, peeled & chopped (not pressed)
½ tsp. red pepper flakes
2 T. soy sauce
¼ c. lime juice
2 T. peanut oil
1 tsp. finely grated fresh ginger
¼ tsp. salt
Combine in a jar with a lid. Shake well.
Directions:
Directions:
To make salad, toss together all ingredients except peanuts, basil or mint and veggie chips.

Before serving drizzle 2/3 of dressing over salad; toss. Sprinkle with peanuts, herbs, veggie chips. Pass remaining dressing at the table.

 

 

 

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