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Thai Cabbage Salad
Ingredients:
- 1 head of cabbage, chopped
- 1 onion, chopped
- 2 carrots, grated
- ½ cup of brown sugar
- ¼ cup of vinegar
- 2 limes, squeezed
- ½ cup of olive oil
- 2 garlic cloves, minced
- 2 tbsp of grated fresh ginger
- ¼ cup of coriander, chopped
- 2 tbsp of soy sauce
- ¼ cup of vegetable stock
Directions:
- Quickly stir fry all the ingredients in a wok so that, when the salad is served, they will still have a crunchy texture about them.
- Don’t over cook the warm salad.
- Serve next to rice and chicken.
Serves: 5 persons
Thai Cucumber Salad
Ingredients:
- 4 tbsp of vegetable oil
- 3 tbsp of soy sauce
- ½ cup of brown sugar
- ¼ cup of Garlic and Chili Sauce
- 2 red bell peppers, chopped
- 3 tomatoes, chopped
- 1 lime, squeezed for juice
- 1 pinch of salt
- 3 cups of cucumber, peeled and chopped
Directions:
- Toss all the ingredients together in a large glass bowl.
- Refrigerate them before serving.
Serves: 6 persons
Thai Egg Salad
Ingredients:
- 5 eggs, hard boiled and peeled
- 10 chilies, chopped
- 3 tbsp of sugar
- 1 tbsp of fish sauce
- ½ cup of coriander, chopped
- ½ cup of shallots, chopped
- 1 lime, squeezed for juice
- 4 tbsp of olive oil
- 1 tbsp of soy sauce
- 1 tbsp of mayonnaise
Directions:
- Mash all the ingredients together.
- Refrigerate them for 1 hour before serving the Thai egg salad on bread or crackers.
Serves: 4-5 persons
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