Thai Vegetable Salad Recipes

Steps:

• Steam the squash until just tender (or use another method), allow to cool; set aside.
• Chop the roasted bell peppers and place them in a food processor or blender with the garlic, hot pepper flakes, chiles, soy sauce, balsamic, sugar, and lime juice.
• Pulse or process until mixture becomes pasty.
• Toss the squash with the green onions, cabbage, basil, cilantro, and mint; add the dressing and toss.
• Place servings on salad plates (or a platter), chilling until ready to eat.

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:

• In a large bowl, soak noodles in hot water for 20 minutes; drain and cook in boiling water for 2 minutes; drain well and place in large bowl.
• Meanwhile in a measuring cup, or jar with lid, combine hoisin sauce, rice vinegar, sesame oil, soya sauce, lime juice, garlic and gingerroot; stir or shake to blend well.
• Pour half of the dressing over drained cooked noodles.
• Toss mushrooms, pepper, peas, carrot, onions and cilantro and remaining dressing with noodles.
• Serve at room temperature or chill until the next day.