Asian
Thai Tomato and Avocado Salad
Here is a recipe for a fresh and delicious summer salad with a Thai twist. You can make this Thai Tomato and Avocado Salad with or without spice. I like mine spicy, but simply alter the amount of chiles to make it to taste.
Ingredients
- 4 heirloom tomatoes, diced
- 1/2 of a cucumber, diced
- 1 red onion, diced
- 1 red bell pepper, diced
- 1 avocado, diced
- lots of fresh cilantro
Dressing:
- juice of 1 lime
- 1 Tablespoon light soy sauce
- 1 Tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 Tablespoon olive oil
- 1-2 minced Thai Dragon chiles
Directions
- Cut up vegetables, remove cilantro leaves from stems
- Mix dressing ingredients
- Toss everything in a bowl.
Mango Cucumber Salad
Ingredients
- 1 medium mango
- 1 medium cucumber
- 1/4 cup rice vinegar
- 2 Tbsp white sugar
- 1/8 tsp salt
- 1/8 tsp red pepper flakes
Directions
- Wash the cucumber well to remove wax or other residues. Peel in strips from end to end leaving some of the skin for a decorative look. Slice the cucumber.
- Cut the mango into slices by first cutting off both rounded "cheeks." Score flesh of the mango into strips then use a spoon to separate the flesh from the skin (see photos below). Cut the mango slices in half lengthwise so that they are more similar in size to the cucumber slices.
- In a small bowl, prepare the dressing. Combine the rice vinegar, sugar, salt and red pepper flakes. Stir until the sugar is completely dissolved.
- In a large bowl, combine the cucumber, mango and dressing. Stir well to coat. Either eat fresh or refrigerate until ready to eat. Stir well before serving to redistribute the dressing.
Carrot-Ginger Dressing
Ingredients
- 4 medium carrots, roughly chopped
- 1-inch knob of fresh ginger, roughly chopped
- 1 shallot, sliced
- 1 clove garlic
- 3 tablespoons rice vinegar
- 1 tablespoons sesame oil
- 1 teaspoon soy sauce
- 1 tbsp. peanut butter
- 1 tbsp. sugar
- 1 tbsp. chopped peanuts
- 1/4 cup vegetable oil
Directions
- Place all ingredients except vegetable oil in a blender or food processor and process until finely chopped.
- Slowly add vegetable oil and continue processing until smooth.
- Add water to thin, if desired.
- Refrigerate in an airtight container up to 1 week.