Thai Salad
Created by MsPia on February 18, 2015
- Servings: 4
- Prep Time: 15m
- Cook Time: 15m
- Recipe #17444
Ingredients
- FOR THE DRESSING
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon granulated sugar
- 1 tablespoon fish sauce
- 2 teaspoons sesame oil
- 1 teaspoon soy sauce
- 2 teaspoon finely grated fresh gingerroot
- 3 ounces firm tofu (or extra firm)
- 6 tablespoons all-purpose flour
- 1 teaspoon garlic salt
- 1/2 teaspoon pepper
- 1/2 cup oil
- 1/2 cup chopped chicken (cooked)
- 1/2 cup chopped beef (cooked)
- 4 ounces dry rice noodles
- 1/2 red bell pepper (julliened)
- 2 green onions, julliened
- 1 zucchini (julliened)
- 1 small bunch dandelions
- 4 springs garlic chives
- 1 tablespoon sesame seeds (black and white sesame seeds)
How to Make
-
Step 1: I cut up the tofu into small cubes, put them in a baggie with the flour, garlic salt and pepper, shacked them and the fried them in the oil.
-
Step 2: I soaked up the noodles, sauteed the red peppers, green onions and zucchini in separate batches.
-
Step 3: Mixed all the dressing ingredients.
-
Step 4: Separately I soaked the noodles in the dressing, also the tofu, beef and chicken.
-
Step 5: Toasted the sesame seeds and assembled the plates by placing dandelions on the bottom, noodles in the middle and the rest of the ingredients all around the noodles.
-
Step 6: Sprinkled with sesame seeds, a little extra sesame oil and decorated with the garlic chives and pour the rest of the dressing on top.
Nutritional Facts
- Serving Size: 1 (261.9 g)
- Calories 509.5
- Total Fat - 34.3 g
- Saturated Fat - 4.8 g
- Cholesterol - 8.5 mg
- Sodium - 523.1 mg
- Total Carbohydrate - 47.5 g
- Dietary Fiber - 2.6 g
- Sugars - 6.3 g
- Protein - 6.6 g
- Calcium - 119.9 mg
- Iron - 2.3 mg
- Vitamin C - 50.9 mg
- Thiamin - 0.1 mg