Thai Green Curry Salad Recipe Video
Ingredients
| Watercress | 1 Bunch (100 gm) | |
| Mung bean sprouts | 8 Ounce | |
| Cabbage head | 1⁄4 , thinly sliced (Green Or Savoy) | |
| Celery stalks | 3 , sliced thinly on a diagonal | |
| Carrot | 1 , grated | |
| Lime | 1 | |
| Fresh basil leaves | 1⁄2 Cup (8 tbs), packed | |
| Brown rice vinegar | 5 Tablespoon | |
| Flax oil | 4 Tablespoon | |
| Garlic | 4 Clove (20 gm) | |
| Thai green curry paste | 1 1⁄2 Tablespoon (Without Shrimp Or Fish Sauce) | |
| Sea salt | 1 Teaspoon | |
| Toasted cashews | 1⁄2 Cup (8 tbs), lightly crushed |
Nutrition Facts
Serving size
Calories 298 Calories from Fat 204
% Daily Value*
Total Fat 24 g36.6%
Saturated Fat 2.7 g13.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 622.3 mg25.9%
Total Carbohydrates 19 g6.4%
Dietary Fiber 4.6 g18.5%
Sugars 5.8 g
Protein 6 g12.9%
Vitamin A 73.7% Vitamin C 59.5%
Calcium 9% Iron 11.8%
*Based on a 2000 Calorie diet
Directions
1. Combine the watercress, bean sprouts, cabbage, celery and carrot in a large bowl. Cover and keep aside.
2. Carefully peel the zest from the lime with a vegetable peeler, as thinly as possible, and place in a blender.
3. Squeeze the lime juice into the blender and add the basil, vinegar, flax oil, garlic, green curry and salt.
4. Process for about 1 minute, or until smooth.
FINALIZING
5. Just before serving, pour the dressing over the vegetables in the bowl and toss.
SERVING
6. Divide among 4 plates, top with the crushed cashews and serve at once.
Editors Review
A taste of Thai and summer in a bowl. It’s fresh, bright, crisp, flavorful and vegan. What a wonderful way to enjoy Thai curry without having to cook! A wonderful recipe to add to your repertoire of summer salads.Chef
