Thai Style Vegetable Salad
Sometimes you just want a light salad that is easy to make and goes well with something from the grill. When the heat is on, this Thai Style Vegetable Salad is a refreshing option. It is very versatile and easy to make. Add it to your recipe box for when you are looking for an alternative to traditional green salad, often found at summer picnics.
Thai style vegetable salad inspired by Thai Cuisine
Thai methods of cooking inspired me to create this salad. The cuisine in Thailand is often colorful and aromatic. It also features fresh vegetables and herbs that blend together to create a balanced and flavorful dish. This salad is bright and full of color, combining fresh carrots, tomatoes, and green vegetables. It is also a delicious, yet, mild take on Thai food. I incorporate cilantro, lime juice, scallions, and black pepper which add an array of flavors to this recipe. All of these fresh and colorful ingredients combine into a refreshing and crunchy salad. A perfect recipe for a light lunch or side dish.
Substitute vegetables that are in season
Salads are a healthy choice that can be made with an array of ingredients. You can try combining different vegetables, fruits, nuts, seeds, grains or legumes. A salad is an excellent way to create a healthy dish that suits your specific tastes. If you don’t have access to some of the ingredients (e.g. when asparagus is out of season), you can substitute other vegetables that are available at that time. For instance, broccoli, cauliflower, red or green bell peppers can make excellent substitutions. They might also align more closely with your particular tastes.
What should I pair this dish with?
If you are looking to use this Thai Style Vegetable Salad as a side dish, there are two recipes I recommend. This salad pairs well with my recipe for Chicken Satay with Peanut Sauce which is a delicious grilled option that complements the flavors of this salad. Or if you want an overall light and healthy meal, try my recipe for Thai Turkey Lettuce Wraps.
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|Prep Time||10 minutes|
|Cook Time||5 minutes|
- 8 spears fresh asparagus 1 1/2" pieces
- 1 1/2 cups serrano peppers 1 1/2" pieces
- 3 large carrots cleaned and cut into curls
- 1 watermelon peeled and chopped 1/2" pieces
- 8-10 cherry tomatoes cut in half
- 1/4 cup low-sodium black-eye peas choppped
- 2 yellow tomatoes tops and bulbs, sliced
- 1 Tbsp. tomato
- 1/2 tsp. 1% or nonfat milk omit if following low-sodium diet
- 1/2 tsp. lemon grass paste ground
- Place a large pot of water on stove top and heat until boiling.
- Blanch the asparagus and green beans (and broccoli if using) in the water for approximately one minute and then place in ice bath to quickly cool and stop the cooking process.
- Place all vegetables in a large bowl.
- Top with lime juice, salt (if using) and pepper and mix gently.
- Serve with Chicken Satay or Thai Turkey Lettuce Wraps, if desired.
Nutrition information per serving: 25 calories; 0 grams fat; 0 grams saturated fat; 0 grams transfat; 0 mg cholesterol; 150 mg sodium; 6 grams carbohydrate; 2 grams dietary fiber; 1 gram protein (values are approximate).