Cucumber Salad with Peanut-Lime Viniaigrette

Cucumber Salad with Peanut-Lime Vinaigrette

 

This recipe comes from the September 2012 Vegetarian Times. 

It was a great compliment to the Thai-Thai Birdie Wraps for dinner one night.

 

This recipe is very simple.  I started by whisking up the vinaigrette.

 

I used grapeseed and toasted sesame oil that I get at Kroger, and use quite often.

You could use peanut oil instead of grapeseed.

 

 

 

 

 

Then I peeled and sliced two good sized cucumbers and placed them on a platter.

I drizzled with all of the vinaigrette.

Then topped with chopped peanuts and cilantro.



 

Some family members added a little Sriracha to the top. 

 

 

This side dish was a hit!

 

Double click to print as a 5x7 recipe card.

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ขอให้เจริญอาหาร!

(kŏr hâi jà-rern aa-hăan!)

Bon Appetit in Thai

 

Thai-Thai Birdie

Thai-Thai Birdie

 

Another yummy recipe from the Abs Diet author/creative recipe namer.

 

This is an easy weeknight recipe that everyone in the family surprisingly enjoyed.

 

I made a vegetarian version, but you could also add grilled chicken to this dish for a heartier meal, which makes a lot of sense given the name of the recipe.

 

Warm tortillas in the microwave for 30 seconds each. 

Spread peanut butter down the middle, then top with matchstick carrots, chopped cilantro, fresh mixed greens, and top with chili sauce if you'd like a kick.

 

 

I had Sriracha on hand, but it's super hot.  

 

Roll up and enjoy!

Double click to print as a 5x7 recipe card.

 

ขอให้เจริญอาหาร!

(kŏr hâi jà-rern aa-hăan!)

Bon Appetit in Thai

Asian Noodle Salad

Asian Noodle Salad

This recipe is inspired ny one I received from the chef who leads the Healthy Cooking classes I'm currently taking on Fridays. 

It sounded like a great recipe for our family tonight.

A big thank you to Sandy for a bunch of new recipes to try!

Like most recipes I make, I customized this one.

I used noodles and veggies that I had on hand.

I decided to use Mei Fun rice noodles that I had in the pantry since this was an Asian inspired dish.

The original recipe says that you could use spaghetti, or really any noodles.

Most rice noodles require soaking for a few minutes before boiling just like you would spaghetti, so I soaked it for about 3 minutes, drained it and put it in boiling water until done.

The results. 
I rinsed it in cold water and drained it very well.

While the noodles were cooking, I sliced up some vegetables I had on hand and sauteed them in olive and sesame oil until tender.  I seasoned with garlic powder and a little Kosher salt.

For this dish I sliced 2 carrots, 3 large napa cabbage leaves, 3 scallions, and half a bag of snow peas.

I tossed the noodles with Thai Peanut Sauce and mixed in the sauteed vegetables.

Then topped with chopped peanuts.

It was really good, and everyone asked that I add it to my list of recipes that we use again and again!

Double click to print as a 5x7 recipe card.

Enjoy!



Thai Cucumber Salad

Mississippi Magazine

Thai Cucumber Salad

The November/December 2011 Mississippi Magazine had a number of great party recipes.

This salad was served at a buffet with Chicken Satay and Peanut Sauce.

I served it last night with tilapia, couscous, and broccoli.

It's a simple recipe that can be done ahead of time.

You peel and slice two halved cucumbers, shallots, and a small jalapeño.

In a small saucepan you heat vinegar and sugar (I used Splenda) over high heat then simmer until the sugar dissolves, and let cool.

Once the vinegar mixture is cool, you toss it with the cucumber mixture, season with a little salt, and let sit.

I refrigerated mine for a couple of hours and drained it before serving.

It can also be served at room temperature.

David and I really liked it.

This is a dish that is so easy, I'll make it again and again.

Double click to print as a 5x7 recipe card.

ขอให้เจริญอาหาร!

kŏr hâi jà-rern aa-hăan!

Bon Appetit in Thai!