Thai Salads -- 3 Recipes

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* Exported from MasterCook *

 

Green Papaya Salad (Som Tam)

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories : Salads Thai

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 oz Green papaya

1 Garlic clove

3 sm Red or green chilis

1 tb Roast peanuts

1 oz Long beans -- chopped into

- 1-inch (2.5 cm) lengths

- OR - French beans

2 tb Lemon juice

3 tb Light soy sauce

1 t Sugar

1 md Tomato

-- chopped into segments

2 lg Chinese cabbage leaves

 

Peel the outer skin from the green papaya and finely shred the flesh on a

cheese grater or chop very finely into long thin shreds. Set aside. In a

mortar, lightly puond the garlic, add the chilis and lightly pound while

occasionally stirring with a spoon to prevent the resulting paste from

thickening. Add the long beans and slightly bruise them. Add the

shredded papaya, lightly pound and stir until all the ingredients are

blended together. Add the lemon juice, soy sauce and sugar and stir into

the mixture. Finally add the tomato, stirring once. Arrange the Chinese

cabbage leaves on a serving dish and turn the yam on to them. Diners

should tear off a section of cabbage leaf to use as a scoop for the yam,

the two being eaten together. This dish is especially good with sticky

rice.

 

Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr

Typed for you by Karen Mintzias

 

 

 

 

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Per serving: 478 Calories (kcal); trace Total Fat; (0% calories from fat); 3g

Protein; 126g Carbohydrate; 0mg Cholesterol; 917mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fruit; 0 Fat; 6

1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Hot and Sour Vermicelli Salad (Yam Wun Sen)

 

Recipe By :

Serving Size : 3 Preparation Time :0:00

Categories : Salads Thai

Vegan

 

Amount Measure Ingredient -- Preparation Method

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-----THE GARNISH-----

5 Crisp lettuce leaves

1 Garlic clove -- finely chopped

1 tb Cooking oil

1 Sprig coriander leaves

-- finely chopped

-----THE YAM-----

4 tb Vegetable stock

2 oz Medium button mushrooms

-- sliced

4 oz Dry clear vermicelli noodles

-- soaked in water for

-- 20 minutes until soft,

-- then drained

2 tb Lemon juice

3 tb Light soy sauce

1/2 ts Chili powder

1 t Sugar

2/3 c Black fungus mushrooms

-- pre-soaked

2/3 c Med. fresh button mushrooms

2 Shallots -- finely sliced

1 Spring onion/scallion

-- chopped

1 Celery stalk with leaves

-- chopped

1 sm Carrot -- finely chopped

 

Line a serving dish with lettuce and set aside. Fry the garlic in the oil

until golden brown and set aside.

 

In a saucepan, heat the stock and add the fresh mushrooms, cook

momentarily, then add all the other yam ingredients and stir for

approximately one minute until thoroughly mixed. Finally, add the garlic

oil and mix, turn on to the lettuce and garnish with coriander.

 

Source: Thai Vegetarian Cooking, by Vatcharin Bhumichitr

Typed for you by Karen Mintzias

 

 

 

 

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Per serving: 1185 Calories (kcal); 78g Total Fat; (57% calories from fat); 10g

Protein; 121g Carbohydrate; 3mg Cholesterol; 2789mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fruit; 16 Fat;

4 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Noodle Salad with Diced Peppers, Basil and Cilantro

 

Recipe By :Hanneman 07/29/98(Wed)

Serving Size : 2 Preparation Time :0:25

Categories : Pasta & Pasta Sauces Salads & Dressings

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup fresh green soybean pods

called Edamame -- may be frozen

1/2 cup frozen peas

3/4 cup wide egg noodles

1/4 cup finely chopped green bell pepper

1/4 cup finely chopped red bell pepper

2 tablespoons finely chopped red onion

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh cilantro

2 tablespoons Thai Ginger Garlic Vinaigrette -- see note

salt and black pepper

2 tablespoons chow mein noodles

 

First the soy beans, then the peas and the pasta will be cooked in the same

pot.

 

Heat a pot of water for the pasta. When the water comes to the boil, add

the fresh frozen soy bean pods; return to a boil and cook for about 8 mins.

Remove with a slotted spoon or sieve to a bowl of ice water. Set aside to

chill. Shell.

 

Meanwhile, when the water returns to a boil, add the frozen peas. When the

water returns to a boil, add the pasta. Boil until pasta is just tender (6

minutes). Remove the pasta and peas with a sieve to a bowl of ice water.

Drain. Transfer to a large bowl that will hold all of the salad. Moisten

the noodles and peas with the vinaigrette. Add the shelled soy beans,

diced vegetables and chopped herbs. Adjust salt and pepper to your

taste. Moisten with more vinaigrette, if desired.

Serve in wide bowls, topped with chow mein noodles.

 

[Per Serving: 253 cals, 10g fat (33%cff), 68mg

sodium, 31g carbs]

 

VARIATION: try moosewood's carrot ginger dressing with this salad. I think

you too will like it.

 

Recipe has been tested by the Hanneman's <kitpath

 

 

 

 

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Per serving: 111 Calories (kcal); 2g Total Fat; (13% calories from fat); 5g

Protein; 20g Carbohydrate; 14mg Cholesterol; 57mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 3594 0 530 2236 2236 4712 0 0 1582 0 0