Thai Salad
Submitted by jacki21
Crisp lettuce, tomatoes, cucumber, bean sprouts, and tofu tossed in a rich peanut-coconut milk dressing with red curry paste. A crunchy, creamy Thai salad topped with potato chips for fun.
YIELD
4 servingsPREP
20 minCOOK
15 minREADY
This salad breaks all the rules and that’s exactly why it works.
Crisp lettuce, juicy tomatoes, red onion, carrot, cucumber, cubed tofu, and crunchy bean sprouts form the base.
But the real star? A warm peanut-coconut milk dressing made by blooming red curry paste in coconut milk, then stirring in chunky peanut butter, vinegar, and soy sauce until it turns a gorgeous cocoa brown.
Let it cool, drizzle it generously, and then (yes, really) top the whole thing with a handful of potato chips for that salty, shatteringly crisp contrast.
Kitchen Tips
- Let the dressing cool completely to room temperature before spooning it over the salad; warm dressing wilts lettuce instantly
- The dressing keeps for up to a month in the fridge; thin it with a splash of white vinegar if it thickens up
- Use extra-firm tofu and press it before cubing so it holds its shape and doesn’t crumble in the toss
Variations
- Swap tofu for grilled chicken or shrimp to make it a hearty main-course salad
- Add sliced mango for a sweet tropical twist that plays off the curry paste
- Use crushed shrimp chips instead of potato chips for a more Southeast Asian feel
Ingredients
Directions
SALAD: Arrange the lettuce, tomatoes, onion, carrot and cucumber in a salad bowl and lightly toss.
Add the bean curd and sprouts.
Top with the peanut- coconut milk dressing and garnish with potato chips.
DRESSING: In saucepan over medium heat, stir the coconut milk and red curry paste together until the mixture turns to a pale amber and a thin coat of oil appears on the surface.
Add the remaining ingredients and stir over a low heat for 7 to 10 minutes, or until all the ingredients are thoroughly mixed.
The colour will be a pale cocoa brown.
Let cool to room temperature for 1 hour before serving with the salad.
The dressing will keep in the refrigerator for a month, but it does have a tendency to thicken.
To bring it back to its correct consistency, add ½ teaspoons to 1 tablespoon white vinegar and stir vigorously.
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