Thai Salad Ajar Recipes

Steps:

• In a medium bowl, stir vinegar, sugar, salt, and pepper until sugar and salt are dissolved.
• Quarter cucumber lengthwise. Remove seeds. Cut quarters crossswise into 1/8″ thick slices.
• Add cucumber, onion, cilantro and chili pepper to vinegar dressing; toss until combined.
• Cover and marinate in the refrigerator for 3 hours, stirring occasionally.
• Serve on bed of greens.

Steps:

• In a large mason jar, add the peanut butter, soy sauce and sriracha and stir to combine.
• Add the cabbage, broccoli florets, bell pepper, chives, carrots, peanuts, and lettuce and screw on the lid.
• Store in the refrigerator until ready to eat, up to 5 days.
• Give the mason jar a good shake to mix and use a fork or spoon to stir as needed.
• Enjoy!

Steps:

• 1. In a medium bowl, stir vinegar, sugar, salt, and pepper until sugar and salt are dissolved.
• 2. Quarter cucumber lengthwise. Remove seeds. Cut quarters crosswise into 1/8″ thick slices.
• 3. Add cucumber, onion, cilantro and chili pepper to vinegar dressing; toss until combined.
• 4. Cover and marinate in the refrigerator for 3 hours, stirring occasionally.
• 5. Serve on bed of greens.

Steps:

• In a large bowl, toss salad greens and next 7 ingredients. For dressing, in a small bowl, whisk the first eight ingredients. Add to salad mixture and toss to coat. Divide mixture between four plates; top with peanuts and jalapenos if desired.