Take fresh fruits and fegetable to Prepare a healthy and mouth watering Thai vegetable and fruit salad.
Thai style of cooking is well known for its wide variety of flavors, colors and texture. This Thai Salad blends in all the essential flavors like Salty, Sweet, Sour, Bitter and Hot, all at the same time.
In this salad, we use a special ingredient called Sui Choy. Sui Choy belongs to the cabbage family.What’s special about Sui Choy or Napa Cabbage is that it’s more delicate and a lot crispier than the normal green cabbage, which gives the salad a crispy and crunchy taste. Since this Salad tastes best when served immediately, hence the dressing needs to be kept separately and added just before serving.
Now take the Sugar Snap Peas and the Green Beans and blanch them in boiling hot water for close to a minute and drain. Place them in a bowl containing cold water, drain once again and keep it aside.
Remove the refrigerated Lettuce, Spinach and Sui Choy.
Take a large serving plate & place the Spinach in the centre. Place the Lettuce Leaves around the Spinach Leaves. Now place the chilled Sui Choy, blanched and cooled Peas and Beans, Celery, Scallions, Pears and Grapefruit on the Lettuce and Spinach in sections.
Sprinkle the Sesame Seeds, Raisins, Cashews and Cilantro. Finally pour the Thai Salad dressing over the arranged salad and garnish with fresh whole Cilantro Leaves.
Article Source : ayushveda.com
Thai style of cooking is well known for its wide variety of flavors, colors and texture. This Thai Salad blends in all the essential flavors like Salty, Sweet, Sour, Bitter and Hot, all at the same time.
In this salad, we use a special ingredient called Sui Choy. Sui Choy belongs to the cabbage family.What’s special about Sui Choy or Napa Cabbage is that it’s more delicate and a lot crispier than the normal green cabbage, which gives the salad a crispy and crunchy taste. Since this Salad tastes best when served immediately, hence the dressing needs to be kept separately and added just before serving.
Ingredients
| Oak Leaf Lettuce : | 1 head |
| Spinach Leaves (curly) : | 1 pound |
| Thinly sliced Sui Choy : | 1 small head |
| Sugar Snap Peas (trim the stem ends) : | 1 pound |
| Peeled & sectioned Grapefruit : | 2 |
| Peeled & sliced Pears : | 2 |
| Unsalted Cashews : | 8 |
| Golden raisins : | 8 |
| Sesame Seeds (black) : | 3 teaspoons |
| Sesame Seeds (white) : | 3 teaspoons |
| Ground Cumin : | ½ teaspoon |
| Freshly squeezed Orange Juice : | 1 tablespoon |
| Sugar : | 1 ½ tablespoons |
| Seeded & minced Chile Pepper : | ½ small |
| Salt & freshly ground pepper : | to taste |
| Fresh Cilantro, finely chopped : | 1 teaspoon |
| Fresh Cilantro, whole leaves : | a few |
| Dressing for the Salad : | 1½ cup |
| Groundnut oil : | 5 tablespoons |
| Green Beans (trim the stem ends and slice diagonally) : | 1 pound |
| Celery (trim the leaves and slice diagonally, about ¼ inch thick) : | 1 pound |
| Scallions, trimmed & cut lengthwise in half : | 12 |
| Soy Sauce : | 1 tablespoon |
| Rice Wine Vinegar (unseasoned) : | ¾ cup |
- Directions for making the dressing (Makes 1½ cup of dressing)
- Directions for making the Salad
Now take the Sugar Snap Peas and the Green Beans and blanch them in boiling hot water for close to a minute and drain. Place them in a bowl containing cold water, drain once again and keep it aside.
Remove the refrigerated Lettuce, Spinach and Sui Choy.
Take a large serving plate & place the Spinach in the centre. Place the Lettuce Leaves around the Spinach Leaves. Now place the chilled Sui Choy, blanched and cooled Peas and Beans, Celery, Scallions, Pears and Grapefruit on the Lettuce and Spinach in sections.
Sprinkle the Sesame Seeds, Raisins, Cashews and Cilantro. Finally pour the Thai Salad dressing over the arranged salad and garnish with fresh whole Cilantro Leaves.
Article Source : ayushveda.com
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