Tuesday, February 26, 2013

Thai Salad

California Pizza Kitchen has a similar salad that Trisha Yearwood adapted for her salad so I then adapted it for us. For our salad, I cut her recipe in half and added lettuce and fried tofu.   My favorite part of this salad is the edamame, I've attached a link for more information on edamame.  Most grocery stores carry frozen edamame in the veggie section.


Thai Salad
(adapted from Home Cooking with Trisha Yearwood CB)

1/2       head napa cabbage, shredded
1/2       head red cabbage, shredded
            lettuce of your choice (we used Arugula)
            tofu, sliced into cubes and pan fried
            oil for frying tofu
1/2       cucumber, julienned
1/2      10 oz. bag shelled edamame, cooked
1          carrot, peeled and grated
2          green onions, finely diced
            Sweet Lime-Cilantro Dressing  (below)
1          avocado, peeled and finely sliced
1          pkg. baked Tofu from Trader Joe’s (optional)

***Dice Tofu (firm, I used baked tofu from Trader Joes) and fry in olive oil until golden brown.

Sweet Lime-Cilantro Dressing  (makes 2 cups)
2          cups olive oil
            juice of 2 limes
2          garlic cloves, minced
1 1/2    cups finely chopped fresh cilantro
1          cup sugar
1/2       teaspoon salt
1/2       teaspoon pepper

Put all ingredients into blender and blend until smooth.

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