Tangled Thai Salad For Zwt 9 Recipes

SALAD TOPPER BY FRESH - USE W/TANGLED THAI SALAD - ZWT-9

FRESH is a sml chain of Canadian-owned & operated restaurants, which originally began as a juice bar 20 yrs ago. Everything on their menu is vegan, altho they offer some vegetarian dishes at their takeout counter. 1 of their MOST requested recipes is their Tangled Thai Salad (recipe entered by me) & FRESH uses this "Salad Topper" w/the Tangled Thai Salad. Per the recipe intro: "This crunchy mix adds great flavor & texture to any salad. If you want to use it as a topper for fruit salad, yogurt or oatmeal - Leave the salt out & replace it with sugar. If you can't find puffed quinoa at your local health food store, you can sub puffed millet. This recipe makes 1 3/4 cups & the mixture keeps for months in an airtight container." Altho used w/the Tangled Thai Salad, the intro suggested a wider variety of uses & I saw it as an optional add to the Tangled Thai Salad. SO I decided to enter it as a separate recipe. Enjoy!

Provided by twissis

Categories Berries

Time 5m

Yield 14 2 tbsp servings, 14 serving(s)

Number Of Ingredients 7

Salad Topper by FRESH - Use W/Tangled Thai Salad - ZWT-9 image

Steps:

Put all of the ingredients in a bowl, mix well & store in an airtight container.
To Serve: Sprinkle 2 tbsp of mixture atop the Tangled Thai Salad or other salad of choice.

Ingredients

1 cup puffed quinoa or 1 cup puffed millet
1/4 cup goji berry
1/4 cup currants
2 tablespoons sliced almonds
2 tablespoons hazelnuts, chopped
2 tablespoons pistachios, chopped
1/4 teaspoon sea salt

SALAT TANGIERS (MOROCCAN RECIPE FOR ZWT-9)

I am not sure why, but I had never used much couscous in my cooking until I played ZWT & No Africa was 1 of the Tour destinations. I fell deeply in "serious like" w/it & use it a lot in my cooking now. I am also a big fan of recipes that combine pasta plus veggie elements to work well as a single side-dish w/most meat choices. All that said, I found this recipe at a cooking-by-country website, captured it for myself & decided to share it w/you. Times were vague -- So I opted to allow 5 min for ingredient prep, 20 min cook time & not include the 1 hr chill time. Enjoy!

Provided by twissis

Categories Salad Dressings

Time 25m

Yield 6 Side-Dish Servings, 6 serving(s)

Number Of Ingredients 16

Salat Tangiers (Moroccan Recipe for ZWT-9) image

Steps:

Place the couscous & salt in lrg bowl. Add enough boiling water to cover it by ¼-inch. Cover tightly w/cling-film & allow to stand for 8-10 minutes.
Meanwhile, place the carrots, bell pepper & beans in a saucepan w/enough water to just cover. Bring to a boil & cook for 8-10 min until just tender.
Meanwhile, mix together all dressing ingredients in a sml bowl.
Drain the cooked vegetables well & add to the cooked couscous, mixing well w/a fork.
Add onions, raisins & almonds. Then pour in the dressing & toss well. Chill for at least 1 hr before serving.
NOTE: I can look into my creative cooking future & foresee that I may eventually play w/the flavor profile of this recipe. Using the salad dressing as the flavor mechanism would allow for different fruit flavors & even a sweet version that adds sugar or honey to the mix. Feel free to use your own imagination.

Ingredients

1 lb uncooked couscous or 450 g uncooked couscous
1/2 teaspoon salt
boiling water (as directed below)
4 ounces diced carrots or 100 g diced carrots
1 bell pepper (deseeded & diced)
4 ounces green beans (cut in short lengths ) or 100 g green beans (cut in short lengths )
1 red onion, chopped
2 ounces raisins or 50 g raisins
1 ounce almonds or 25 g almonds, chopped
1/2 cup olive oil
1/4 cup lemon juice
1/2 teaspoon salt
1/4 teaspoon cinnamon
3 tablespoons orange juice
4 tablespoons fresh parsley
1 tablespoon of fresh mint, chopped

TANGLED THAI SALAD

Categories Vegetable

Yield 1 bowl

Number Of Ingredients 32

TANGLED THAI SALAD image

Steps:

For salad: 1. Put napa cabbage in a large, shallow serving bowl (or plate). Top with jicama. 2. Pile the carrot and beet on top and drizzle with dressing. 3. Garnish with the cucumber, peanuts, Salad Topper, lime, and cilantro. For dressing: 1. In a blender, puree all ingredients except the sunflower oil. 2. With blender running, add sunflower oil in a thin stream until dressing is emulsified.

Ingredients

For salad:
1 cup chopped napa cabbage
1/3 cup sliced jicama (cut into small sticks)
2/3 cup shredded or spiralized carrot
2/3 cup shredded or spiralized yellow beet
4 tbsp Peanut Lime Dressing (recipe follows)
3 slices cucumber, halved
2 tsp chopped raw peanuts
2 tbsp Fresh Salad Topper (recipe follows)
1 lime wedge
2 to 3 tbsp chopped cilantro
For Peanut Lime Dressing:
3 cloves garlic, minced (about 1 tbsp)
2 tbsp tightly packed cilantro
2 tbsp natural peanut butter
2 tbsp + 2 tsp lime juice
1 tbsp + 1/2 tsp tamari
1 tbsp rice vinegar
1 tbsp peeled and chopped ginger
2 tsp coconut milk
1 1/2 tsp organic sugar
3/4 tsp sesame oil
3/4 tsp sambal oelek
1/2 cup sunflower oil
For Salad Topper:
1 cup puffed quinoa
1/4 cup goji berries
1/4 cup currants
2 tbsp sliced almonds
2 tbsp chopped hazelnuts
2 tbsp chopped pistachios
1/4 tsp sea salt

THAI ICED TEA (ZWT-9)

There are several recipes in the data base for Thai Iced Tea, but none like this one. Nancie McDermott was credited for this recipe found at "Quick & Easy Thai: 70 Everyday Recipes". From her intro: "Sold in 1 lb cellophane-wrapped packets in Asian markets, this finely chopped black tea is spiced w/cinnamon, star anise & vanilla, & then tinged w/a bit of food coloring to create its gorgeous terra-cotta hue. Like Thai coffee, Thai tea is traditionally sweetened well w/sugar as it brews & crowned w/a generous splash of evaporated milk or half-&-half just before serving. You can brew Thai tea in a teapot, drip coffeemaker or French press (making it very strong & adding sugar while the tea is still very hot). Time has been estimated & does not include cool & chill time. Enjoy!

Provided by twissis

Categories Beverages

Time 15m

Yield 4-6 Glasses of Iced Tea, 4-6 serving(s)

Number Of Ingredients 5

Thai Iced Tea (ZWT-9) image

Steps:

In a med saucepan over med-heat, bring the water to a boil. Stir in the Thai tea powder & remove from heat. Stir well to mix in the sugar & then let it cool (stirring occ to dissolve sugar).
When the tea has cooled to room temp, strain it thru a fine-mesh strainer or coffee filter into a pitcher & chill until serving time.
To serve, fill 4-6 tall glasses w/ice & then add about 3/4 cup Thai tea to ea glass. Top off ea glass w/3-4 tbsp evaporated milk. Serve at once, as the evaporated milk cascades over the ice & swirls languidly into the tea.

Nutrition Facts : Calories 229.5, Fat 4.8, SaturatedFat 2.9, Cholesterol 18.3, Sodium 75.2, Carbohydrate 43.8, Sugar 37.4, Protein 4.3

Ingredients

4 1/2 cups water
3/4 cup Thai tea powder
3/4 cup sugar
crushed ice or ice cube, to fill ea glass
1 -1 1/2 cup evaporated milk (3-4 tbsp per glass) or 1 -1 1/2 cup half-and-half cream (3-4 tbsp per glass)

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