Thai Salad

* Exported from MasterCook *

THAI SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Appetizers
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----SALAD-----
1 lg Head lettuce, torn
2 md Tomatoes, quartered
1 sm Red onion, thinly sliced
1 md Carrot, thinly sliced
1 ea Cucumber, peeled & sliced
1 ea Tofu block, cubed
1 c Mung bean sprouts
1 sm Bag potato chips -ÿÿ
-- potato sticks, optional
-----PEANUT-COCONUT MILK DRESSING-----
1 1/2 c Coconut milk
1 tb Red curry paste, see recipe
2 c Unsalted chunky peanut
-- butter
1/2 c White vinegar
1 1/2 tb Soy sauce

SALAD: Arrange the lettuce, tomatoes, onion, carrot & cucumber in a
salad bowl & lightly toss. Add the bean curd & sprouts. Top with
the peanut- coconut milk dressing & garnish with potato chips.
DRESSING: In saucepan over medium heat, stir the coconut milk & red
curry paste together until the mixture turns to a pale amber & a thin
coat of oil appears on the surface. Add the remaining ingredients &
stir over a low heat for 7 to 10 minutes, or until all the
ingredients are thoroughly mixed. The colour will be a pale cocoa
brown. Let cool to room temperature for 1 hour before serving with
the salad.
The dressing will keep in the refrigerator for a month, but it does
have a tendency to thicken. To bring it back to its correct
consistency, add 1/2 ts to 1 tb white vinegar & stir vigorously.



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