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Thai Salad Recipe
|Red skinned peanuts||1⁄2 Cup (8 tbs)|
|Shredded cabbage||2 Cup (32 tbs)|
|Shredded carrots||1 Cup (16 tbs)|
|Cucumber||1 , very thinly sliced|
|Scallion||1 , thinly sliced (Including Greens)|
|Nam pla||2 Teaspoon (Fish Sauce)|
|Garlic||1 Clove (5 gm), minced|
|Lime juice||2 Tablespoon|
|Rice vinegar||2 Tablespoon|
|Peanut oil||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||To Taste|
Calories 273 Calories from Fat 200
% Daily Value*
Total Fat 23 g35.6%
Saturated Fat 3.7 g18.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 230.5 mg9.6%
Total Carbohydrates 14 g4.7%
Dietary Fiber 3.9 g15.6%
Sugars 7.1 g
Protein 6 g12.2%
Vitamin A 128.6% Vitamin C 32.5%
Calcium 5.7% Iron 7.8%
*Based on a 2000 Calorie diet
Cook over dry heat until skins turn black, stirring constantly.
Remove peanuts to colander.
Let cool for several minutes.
Rub peanuts between hands to remove skins.
Chop peanuts and set aside.
Arrange cabbage, carrots, cucumber and scallion slices on 4 salad plates.
Combine nam pla, sugar, garlic, lime juice, vinegar and oil in bowl; mix well.
Pour over salads.
Season with pepper to taste.