Thai Vegetable and Fruit Salad

Thai Vegetable and Fruit Salad

Take fresh fruits and fegetable to Prepare a healthy and mouth watering Thai vegetable and fruit salad.

Thai style of cooking is well known for its wide variety of flavors, colors and texture. This Thai Salad blends in all the essential flavors like Salty, Sweet, Sour, Bitter and Hot, all at the same time.



In this salad, we use a special ingredient called Sui Choy. Sui Choy belongs to the cabbage family.What’s special about Sui Choy or Napa Cabbage is that it’s more delicate and a lot crispier than the normal green cabbage, which gives the salad a crispy and crunchy taste. Since this Salad tastes best when served immediately, hence the dressing needs to be kept separately and added just before serving.

Ingredients
Oak Leaf Lettuce : 1 head
Spinach Leaves (curly) : 1 pound
Thinly sliced Sui Choy : 1 small head
Sugar Snap Peas (trim the stem ends) : 1 pound
Peeled & sectioned Grapefruit : 2
Peeled & sliced Pears : 2
Unsalted Cashews : 8
Golden raisins : 8
Sesame Seeds (black) : 3 teaspoons
Sesame Seeds (white) : 3 teaspoons
Ground Cumin : ½ teaspoon
Freshly squeezed Orange Juice : 1 tablespoon
Sugar : 1 ½ tablespoons
Seeded & minced Chile Pepper : ½ small
Salt & freshly ground pepper : to taste
Fresh Cilantro, finely chopped : 1 teaspoon
Fresh Cilantro, whole leaves : a few
Dressing for the Salad : 1½ cup
Groundnut oil : 5 tablespoons
Green Beans (trim the stem ends and slice diagonally) : 1 pound
Celery (trim the leaves and slice diagonally, about ¼ inch thick) : 1 pound
Scallions, trimmed & cut lengthwise in half : 12
Soy Sauce : 1 tablespoon
Rice Wine Vinegar (unseasoned) : ¾ cup


* Directions for making the dressing (Makes 1½ cup of dressing)

Take a medium bowl. Mix all the above ingredients except salt and pepper. Once all the ingredients blend well, season with salt and pepper as per taste.

* Directions for making the Salad

Wash and dry the Lettuce and Spinach leaves, stems need to be discarded and kept in separate bowls. Keep the thinly sliced Sui Choy in a separate bowl. Cover and refrigerate until required.

Now take the Sugar Snap Peas and the Green Beans and blanch them in boiling hot water for close to a minute and drain. Place them in a bowl containing cold water, drain once again and keep it aside.

Remove the refrigerated Lettuce, Spinach and Sui Choy.

Take a large serving plate & place the Spinach in the centre. Place the Lettuce Leaves around the Spinach Leaves. Now place the chilled Sui Choy, blanched and cooled Peas and Beans, Celery, Scallions, Pears and Grapefruit on the Lettuce and Spinach in sections.

Sprinkle the Sesame Seeds, Raisins, Cashews and Cilantro. Finally pour the Thai Salad dressing over the arranged salad and garnish with fresh whole Cilantro Leaves.

Article Source : ayushveda.com
http://www.ayushveda.com/dietfitness/recipe-thai-vegetable-and-fruit-salad/