Thai Ginger Salad By , Thai Ginger Salad Recipe Ingredients: - ½ cup sugar - ¾ cup fresh lime juice from about 6 limes - 1 ½ inches of fresh ginger - ½ teaspoon soy sauce - ½ teaspoon Asian fish sauce - ¼ cup peanuts - 1 small head of cabbage - 1 carrot - 5 ounces fresh pickled ginger
Thai Pasta Salad and Peanut Sauce
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A great summertime or anytime pasta salad with a Thai twist. The peanut dressing can accompany my Thai Chicken Satay recipe.  It’s the sesame oil that makes this dish, found in both the chicken and the dressing. For the chicken stir fry: 2 cloves garlic, peeled and chopped fine 2 tablespoons bottled lime juice or juice of one fresh lime 3 tablespoons soy sauce – low sodium 1 tablespoon fresh ginger, peeled & grated 3-4 teaspoons sesame oil Dash or two of sweet soy sauce 1 ½ pounds skinless, boneless chicken (about 4 halves chicken breast) 2 tablespoons oil for stir frying For the dressing: ½ cup peanut butter 2 cloves garlic, peeled and chopped fine 1 tablespoon bottled lime juice or juice of ½ a fresh lime 1 tablespoon rice wine vinegar 2-3 teaspoons sesame oil 2-4 teaspoons fresh ginger, peeled & grated 2 shakes Sriracha or hot sauce Dash of sweet soy sauce 100 ml warm water to emulsify everything Make some extra to use for leftover salad Note: This dressing works well as a peanut sauce for my Thai Satay Chicken ! For the salad: 1 pound pasta, fusilli or rotini so the little grooves catch and hold the dressing ¼ medium head purple cabbage for color 1 large carrot, grated, or some prepared shredded carrot, also for color 1 cucumber, peeled or not, cut into half moons 2 scallions, cut to ¼-½ pieces, both green and white sections ½ + cup chopped cilantro ¼ + cup peanuts, chopped or not, for topping 2 stalks celery, sliced on diagonal Marinate the chicken for some hours, then stir fry until pink is gone. Set aside. Combine all the dressing ingredients, set aside to let flavors develop. Prepare all the salad ingredients then toss everything together and serve.
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