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Are you looking for a refreshing salad on a hot summer day? Entice your taste buds to a world of flavor with this Thai salad! This salad bursts with flavor and is crunchy in texture with every bite. This salad makes a terrific lunch, side salad, or even a wonderful starter to any Thai or Asian-style meal. And to add to it, it’s low in calories and fat while being easy to make.
We went to Bangkok for a vacation 3 years ago and had a fabulous one week there. Thailand is an outstandingly beautiful country; the people are warm and welcoming; it offers a multitude of outdoor activities and is home to amazing ruins of ancient kingdoms as well as present-day temples. The food is out of this world and Thailand has some of the finest beaches on the planet. Thailand offers everything- fascinating culture, fantastic beaches, tantalizing cuisine, and some great shopping. Whether you’re after an activity-based holiday or some serious pampering, Thailand offers it in abundance, with everything in-between.
Thai food – as exotic as it is – needs no introduction. Nowadays you can find at least one Thai restaurant in most western towns, but Thai food in Thailand itself is a whole new experience. The combination of sweet, sour, hot and salty flavors is what makes Thai cuisine so distinct.
So, here’s the recipe for this beautiful and flavorful Red Thai salad.
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Red Thai Salad Recipe:
This salad is a mix of carrots, beets, cucumbers, broccolis, tomatoes, onions and sprouts. Wash all the vegetables and peel the skin off. Shred all the vegetables into strips (except tomatoes and onions). Then finely chop onions and tomatoes. For this salad, I have also used the stems of the broccoli. I shredded them into thin strips and sautéed them in oil (preferably canola oil) for few minutes until they become tender.
Stir fry the florets of broccoli in the same oil until their rawness is gone. The reason I separated the florets and stems is to avoid the big chunks in the salad and to make it more comfortable and easy to chew. After five minutes when they’re not raw anymore, remove the broccoli florets from the oil and let them cool down.
Finely chop some garlic cloves and fry them in the oil till they become crispy and golden brown.
Now take a large bowl and mix all the vegetables together. Add in some canola oil (you can use olive oil too), squeezed lemon juice, white vinegar, sweet chili sauce, low sodium soy sauce, coarsely ground black pepper and salt to taste. Mix them well so that the dressing coats the vegetables evenly.
Transfer the salad to a serving bowl and toss some sesame seeds and fried bits of garlic. This healthy red Thai salad can be put together in a matter of minutes. Try this salad when you’re bored of eating the regular salads with the routine dressing, and you want to give some unique and mildly spicy flavors to your taste buds. This salad serves great as a summer salad and as an accompanying dish to your meals. Crunchy and juicy in texture but sweet and spicy in taste, this salad is a gourmet tasting. Try this for your weekend brunches or picnics; I’m sure your guests won’t stop praising you! Do try it out 😀
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