Thai Spinach Salad Recipes

Steps:

• 1. Rinse the onions under cold water, then drain. Toss the onions with 2 tablespoons lime juice, the oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Let stand until softened, 5 minutes.
• 2. In another bowl, whisk together the soy sauce, sugar, jalapenos and the remaining 4 tablespoons lime juice. Stir in the chopped herbs. Add the portobellos and half the sesame seeds and gently mix until well coated with the marinade. Let stand until softened, about 6 minutes, tossing occasionally to better incorporate the marinade.
• 3. Transfer half the onions to the bowl with the mushrooms. Toss the spinach in the large bowl with the remaining onions. Transfer to a platter, top with the marinated mushrooms, the remaining sesame seeds and pickled onions. Drizzle with the mushroom marinade and serve.

Steps:

• Cook the noodles as normal and prepare all the vegetables while the noodles are cooking. When they are done rinse under cold water and add to the salad.;
• Mix all of the ingredients together in a jam jar, shake and pour over the salad. Garnish with cashew nuts or sesame seeds.;

Steps:

• Mix together limes, ginger, shallot, chilli, coriander leaves and peanuts. Season with a dash of fish sauce and a sprinkle of sugar.
• Lay the spinach leaves on a platter. Place a spoonful of the mix on each, then hand round and get everyone to roll them up before eating in one bite.

Steps:

• In a large skillet or wok, stir fry the chicken pieces in oil until juices run clear.
• remove and keep warm.
• In the same pan, stir fry the carrots and bell pepper until crisp-tender.
• In a large serving bowl, toss the spinach, green onions, and cilantro; set aside.
• In a blender, combine the dressing ingredients and process until well blended.
• Add chicken, carrots, bell pepper, and dressing to the spinach bowl and toss to coat evenly.
• Serve immediately.

Steps:

• Cut off the dirty stem ends of the enoki mushrooms. Separate them into threads. Combine them with the spinach, bean sprouts, yellow peppers and almonds in a salad bowl.
• Combine the remaining ingredients in a blender; process on medium speed for 15 - 20 seconds, until pureed.
• Pour the dressing over the salad and toss just before serving.

Steps:

• Combine spinach, mangos, cilantro, and chile pepper in a large mixing bowl. Season with sea salt and pepper.
• Slice lime leaves in a chiffonade cut (long, thin strips). Place in a small food processor with olive oil, soy sauce, lime juice, lime zest, sesame oil, fish sauce, ginger, lemongrass, Thai chile, garlic, and coconut sugar; blitz until combined.
• Pour dressing over salad and toss well to combine. Serve immediately.

Steps:

• For dressing, mix first six ingredients until blended. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add beef and jalapeno; cook and stir until beef is no longer pink, 1-3 minutes. Add garlic; cook and stir 1 minute. Remove from heat., Place spinach, red pepper and cucumber in a large bowl. Add beef; toss with dressing. Serve immediately.

Steps:

• Combine coconut, peanuts, shallot, ginger, lime zest and juice, brown sugar, fish sauce, and water in a small saucepan, swirl to mix, and bring to a simmer over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until the mixture reduces by about half and starts to thicken up.
• Remove from heat and let cool to room temperature before using. Sauce will get thicker once cooled. If sauce is too thick, thin out with a little bit of water. If it's too runny, simply put it back on the heat and reduce it a little more.
• To make the wraps, place a heaping teaspoon of chicken in a spinach leaf, top with a big pinch of toasted coconut, a few peanuts, a Thai basil leaf, one piece of lime, one piece of Thai chili, one or two pieces of shallots, and one or two cubes of ginger.
• Top with 1 teaspoon of the sauce and wrap everything into one neat bite. These must be eaten in a single bite to get all the flavors working properly together.