Category Archives: Salad

Thai Cucumber Salad

It’s official, it’s spring time in the United States! For you warmer climate states, that probably doesn’t mean a whole lot to you, but to us Northerners, it means a great deal. It’s the first time we can see our yards, granted they are littered with winter debris, and the color of brown grass is not appealing, but we will take what we can get! With spring time said, it is that time where the chili dishes take a step to the side, and where other brighter dishes take a step forward, for example, this dish, the Thai cucumber salad.

I’ve made this recipe numerous times and I’m surprised I have never posted on the matter, as after all this salad is bright, diverse, easy to make, and super delicious. Need I say more?

Thai Cucumber Salad

Ingredients:

  • 1 whole cucumber, partially peeled, sliced
  • 1/2 small red onion, thinly sliced
  • 1/2 cup of sugar
  • 1/2 cup rice wine vinegar
  • 1/4 cup water
  • 1/2 tsp salt
  • 1 tbsp Thai chili sauce
  • Fresh mint leaves, optional
  • Fresh cilantro, optional
  • roasted peanuts, optional

Start by adding the sugar, salt, rice wine vinegar, and water to a sauce pan. Bring to a simmer, and cook until the sugar dissolves, about 5 minutes or so. Remove from the heat, add the chili sauce, and let cool.

How to make Thai Cucumber Salad

Once cooled, add the cucumbers and red onion to a serving bowl. Pour the sauce over the vegetables, and gently stir. Let this sit for about 30 minutes, or overnight.

When you are ready to serve, feel free to sprinkle with roasted peanuts and fresh herbs such as mint, or cilantro, however without these, this salad stands tall.

The great thing about this salad is that you can serve it with practically anything. It is really perfect as an accompaniment to pretty much everything. It’s flavors are sweet with just that subtle amount of heat from the chili sauce. You can use the cucumbers and onions on sandwiches, as a side to grilled meats for vegetables, on omelets, or what I did, and serve with a side of seared tuna.

However you decide to serve it, I’m certain you are going to love this recipe. Hope you enjoy!

Thai Cucumber Salad
Author: 
Recipe type: Salad
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 whole cucumber, partially peeled, sliced
  • ½ small red onion, thinly sliced
  • ½ cup of sugar
  • ½ cup rice wine vinegar
  • ¼ cup water
  • ½ tsp salt
  • 1 tbsp Thai chili sauce
Instructions
  1. Start by adding the sugar, salt, rice wine vinegar, and water to a sauce pan. Bring to a simmer, and cook until the sugar dissolves, about 5 minutes or so. Remove from the heat, add the chili sauce, and let cool.
  2. Once cooled, add the cucumbers and red onion to a serving bowl. Pour the sauce over the vegetables, and gently stir. Let this sit for about 30 minutes, or overnight.
  3. When you are ready to serve, feel free to sprinkle with roasted peanuts and fresh herbs such as mint, or cilantro, however without these, this salad stands tall.
  4. The great thing about this salad is that you can serve it with practically anything. It is really perfect as an accompaniment to pretty much everything. It’s flavors are sweet with just that subtle amount of heat from the chili sauce. You can use the cucumbers and onions on sandwiches, as a side to grilled meats for vegetables, on omelets, or what I did, and serve with a side of seared tuna.

 

Nam Tok – Thai Waterfall Grilled Beef Salad

As you probably noticed, my previous recipe was so basic and so simple that you probably were thinking, big deal it’s just toasted rice, but that Thai toasted rice goes along way when used in the right recipe. As I always use the toasted rice when making larb, I also use it in sauces as well as this wonderful beef salad known as nam tok, or waterfall beef.  This grilled beef salad is very similar to larb, however the meat is not minced, or finely chopped, and is a bit more wet in terms of a dressing. This salad is just loaded with awesome flavor, as is larb, is has that great balance of spice, and textures.

Nam Tok Recipe

Let’s get started.

Ingredients:

  • 1 lb flank steak, cut into 1 inch slices
  • 2 tbsp fish sauce
  • 1 tsp cracked black pepper
  • 1 lime, juiced
  • 1/2 cup of shallots, thinly sliced
  • 1 tsp ground chili pepper
  • 1/4 cup of green onion, thinly sliced
  • 1/2 cup of fresh mint leaves
  • 1 1/2 tablespoons Thai toasted rice
  • Roasted peanuts, optional
  • 1 Thai chili, thinly sliced, optional
  • Lettuce, optional
  • Cucumber slices, optional
  • Cabbage leaves, optional
  • Thai sticky rice, optional

Combine the fish sauce, lime juice and black pepper in a gallon sized sealable bag. Add in the strips of flank steak, seal the bag, and toss to coat all of the beef. Place in the refrigerator for at least four hours, but preferably over night.

Heat up your gas grill, or preferably charcoal grill on high heat. During this time, take the beef out of the refrigerator and let it come up to room temperature. When the grill is heated,  lay the beef onto the grill and cook for a couple of minutes per side. The beef will cook quickly. Once cooked, remove from the grill and place into a mixing bowl.

Ho to make Thai Beef Salad

Let the beef rest a few minutes so that it releases it natural juices, allowing for a nice dressing. Add the green onions, mint, shallots, toasted rice, and chili pepper into the bowl of beef, and give a good mix.

To serve, arrange the beef salad onto your serving dish, and place some roasted peanuts, lettuce or cabbage leaves, and fresh cucumber slices. Serve with Thai sticky rice, or regular jasmine rice.

Your result is an awesome grilled beef salad that hits the spot in terms of a bit of sourness and spice. It’s super fresh from the mint leaves, and either pinched up with some Thai sticky rice, or folded into a lettuce or cabbage leaf, this one is sure to have you coming back for more. I hope you enjoy!

Nam Tok - Thai Waterfall Grilled Beef Salad
Author: 
Recipe type: Salads
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lb flank steak, cut into 1 inch slices
  • 2 tbsp fish sauce
  • 1 tsp cracked black pepper
  • 1 lime, juiced
  • ½ cup of shallots, thinly sliced
  • 1 tsp ground chili pepper
  • ¼ cup of green onion, thinly sliced
  • ½ cup of fresh mint leaves
  • 1½ tablespoons Thai toasted rice
  • Roasted peanuts, optional
  • 1 Thai chili, thinly sliced, optional
  • Lettuce, optional
  • Cucumber slices, optional
  • Cabbage leaves, optional
  • Thai sticky rice, optional
Instructions
  1. Combine the fish sauce, lime juice and black pepper in a gallon sized sealable bag. Add in the strips of flank steak, seal the bag, and toss to coat all of the beef. Place in the refrigerator for at least four hours, but preferably over night.
  2. Heat up your gas grill, or preferably charcoal grill on high heat. During this time, take the beef out of the refrigerator and let it come up to room temperature. When the grill is heated, lay the beef onto the grill and cook for a couple of minutes per side. The beef will cook quickly. Once cooked, remove from the grill and place into a mixing bowl.
  3. Let the beef rest a few minutes so that it releases it natural juices, allowing for a nice dressing. Add the green onions, mint, shallots, toasted rice, and chili pepper into the bowl of beef, and give a good mix.
  4. To serve, arrange the beef salad onto your serving dish, and place some roasted peanuts, lettuce or cabbage leaves, and fresh cucumber slices. Serve with Thai sticky rice, or regular jasmine rice.
  5. Your result is an awesome grilled beef salad that hits the spot in terms of a bit of sourness and spice. It's super fresh from the mint leaves, and either pinched up with some Thai sticky rice, or folded into a lettuce or cabbage leaf, this one is sure to have you coming back for more. I hope you enjoy!

 

Chicken Caesar Salad Sandwich

Are you like me, that when you go to a restaurant and get the opportunity to get a side salad that you immediately go for the caesar salad? I love a great caesar salad. The dressing just has that perfect salt and creaminess to it that it is just hard to resist. Did you also know that anchovies are used in the dressing? Please note, do not fear the anchovy. In my opinion, anchovies are the hidden flavor in so many great items such as Worchestershire sauce, and heck even green goddess dressing. This whole idea of making a sandwich out of a caesar salad all stemmed from me opening my spice cabinet and getting sight of a can of anchovy filets. Yep, just like that.

Chicken Caesar Sandwich

Another reason I wanted to make this is because I’m attempting to make homemade bread at least twice a week, and so this was a win-win for me.

Let’s get started.

Ingredients for the salad:

  • 3 cups of romaine lettuce, internal leaves, torn
  • 4 anchovy filets
  • 2 cloves of garlic, paste
  • 1 pinch of course salt
  • 2 egg yolks
  • 1/2 lemon, juiced
  • 1 tsp worchestershire sauce
  • 1 tsp dijon mustard
  • generous pinch of cracked black pepper
  • 1/2 cup of olive oil
  • 1/2 cup of finely grated parmesan cheese

Ingredients for the sandwich:

  • 12″ Italian loaf (I made steccas)
  • 1 whole boneless, skinless chicken breast, pounded to about 1/4 inch thick
  • salt
  • cracked black pepper
  • 4 tbsp grated parmesan cheese
  • 1 tbsp canola oil

Start by getting a large, non-stick skillet heated on the stove on medium heat. Season the pounded chicken breast with salt and pepper on both sides. Once the skillet is heated, add the canola oil, give a good swirl, then carefully add in the chicken breast. Cook on each side for a few minutes. It will not take long to cook as it is so thin. Once fully cooked, remove the chicken onto a plate and set it aside.

Next, lets make the dressing. Add the anchovies, garlic, and course salt to a cutting board. Use your knife and mash them into a paste. Add the paste to a mixing bowl.

Add the egg yolks, lemon juice, dijon, and worchestershire sauce to the bowl. Use a whisk and whisk until you have a very smooth consistency. Add in some cracked black pepper.

Next, slowly, and I mean slowly begin drizzling in the olive oil, while at the same time whisking, and whisking quiet rapidly.

How to make caesar salad dressing

Once the dressing has emulsified, add in the grated parmesan cheese, give a good stir, and get ready to build your sandwich.

Preheat your oven to 400 degrees.

Sliced your bread, not all of the way through, but far enough where you can spread it open. Lay this onto a baking sheet, or some foil. Let me just say, I love stecca. If you have never tried it, you will be sold, immediately.

Add the grated parmesan cheese on top of each side of the sliced bread.

Place into the oven for about 10 minutes, or just until the cheese melts and the bread gets slightly crisp. The bread is my crouton factor in this recipe. Smart, right?

Take the bread out of the oven, and let cool just for a few minutes. During this time, drizzle on some of the caesar dressing onto the romaine lettuce, and begin to toss the lettuce. Drizzle more dressing just until you have the consistency of dressing to lettuce ratio. You know how you like your caesar salad, so use as much or as little dressing as you desire.

Take the chicken breast and add that to the bread, then generously load the salad on top of the chicken. Press and close the sandwich.

How to make a Chicken Caesar Salad Sandwich

This chicken caesar salad sandwich was awesome. This is a fork and hand-style sandwich. The salad itself was a winner in my book, and when lettuce began to fall out, well, I just forked it up and continued to dig in. A salad and sandwich combination is perfect in my world, and when joined together, well, say no more. I hope you enjoy!

Chicken Caesar Salad Sandwich
Author: 
Recipe type: Sandwiches
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • Ingredients for the salad:
  • 3 cups of romaine lettuce, internal leaves, torn
  • 4 anchovy filets
  • 2 cloves of garlic, paste
  • 1 pinch of course salt
  • 2 egg yolks
  • ½ lemon, juiced
  • 1 tsp worchestershire sauce
  • 1 tsp dijon mustard
  • generous pinch of cracked black pepper
  • ½ cup of olive oil
  • ½ cup of finely grated parmesan cheese
  • Ingredients for the sandwich:
  • 12" Italian loaf (I made steccas)
  • 1 whole boneless, skinless chicken breast, pounded to about ¼ inch thick
  • salt
  • cracked black pepper
  • 4 tbsp grated parmesan cheese
  • 1 tbsp canola oil
Instructions
  1. Start by getting a large, non-stick skillet heated on the stove on medium heat. Season the pounded chicken breast with salt and pepper on both sides. Once the skillet is heated, add the canola oil, give a good swirl, then carefully add in the chicken breast. Cook on each side for a few minutes. It will not take long to cook as it is so thin. Once fully cooked, remove the chicken onto a plate and set it aside.
  2. Next, lets make the dressing. Add the anchovies, garlic, and course salt to a cutting board. Use your knife and mash them into a paste. Add the paste to a mixing bowl.
  3. Add the egg yolks, lemon juice, dijon, and worchestershire sauce to the bowl. Use a whisk and whisk until you have a very smooth consistency. Add in some cracked black pepper.
  4. Next, slowly, and I mean slowly begin drizzling in the olive oil, while at the same time whisking, and whisking quiet rapidly.
  5. Once the dressing has emulsified, add in the grated parmesan cheese, give a good stir, and get ready to build your sandwich.
  6. Preheat your oven to 400 degrees.
  7. Sliced your bread, not all of the way through, but far enough where you can spread it open. Lay this onto a baking sheet, or some foil. Let me just say, I love stecca. If you have never tried it, you will be sold, immediately.
  8. Add the grated parmesan cheese on top of each side of the sliced bread.
  9. Place into the oven for about 10 minutes, or just until the cheese melts and the bread gets slightly crisp. The bread is my crouton factor in this recipe. Smart, right?
  10. Take the bread out of the oven, and let cool just for a few minutes. During this time, drizzle on some of the caesar dressing onto the romaine lettuce, and begin to toss the lettuce. Drizzle more dressing just until you have the consistency of dressing to lettuce ratio. You know how you like your caesar salad, so use as much or as little dressing as you desire.
  11. Take the chicken breast and add that to the bread, then generously load the salad on top of the chicken. Press and close the sandwich.
  12. This chicken caesar salad sandwich was awesome. This is a fork and hand-style sandwich. The salad itself was a winner in my book, and when lettuce began to fall out, well, I just forked it up and continued to dig in. A salad and sandwich combination is perfect in my world, and when joined together, well, say no more. I hope you enjoy!

 

Thai Coleslaw

Thai coleslaw. It is something that you do not hear that often. I started thinking about this coleslaw when I had my mind on making Thai pla rad prik, a whole fried fish served with a great Thai sauce on top. When I had asked my wife if she wanted this great Thai sauce on top, she declined, and this is what pushed me to come up with great Thai flavors that would balance out this fried whole fish. Now if you have never had a fried whole fish before, I highly recommend it, but I will get to that later. Right now, let’s focus on this Thai coleslaw.

Thai Coleslaw Recipe

When I first thought of this recipe, I wanted a great crunch in the vegetables, along with a dressing that would lightly coat the vegetables. Not only that, but I really wanted that whole sweet, spicy, sour combination that Thai flavors excel at to come out in this recipe. At first I was hesitant if my wife would love this dish as she is not the biggest fan of fish sauce, but wow, was she ever impressed.

Let’s get started.

Ingredients for the dressing:

  • 2 limes, juiced
  • 2 tbsp palm sugar, or light brown sugar
  • 1 1/2 tbsp good fish sauce
  • 1 whole Thai chili, lightly smashed
  • 1 tbsp tamarind paste

Ingredients for the coleslaw:

  • 1 whole carrot, julienned
  • 1/2 cup of fresh cilantro, chopped
  • 1/4 cup of fresh mint, chopped
  • 1/2 whole red bell pepper, julienned
  • 1 small head of radicchio lettuce, thinly sliced
  • 1 small kohlrabi, trimmed, julienned
  • 1 cup of bean sprouts, washed
  • 1/4 cup roasted peanuts

Start by making the dressing. Add everything to a bowl, and stir well. Add to a small skillet, and bring to a simmer. Cook for a few minutes, then set aside to cool.  Remove the Thai chili pepper.

Next, prepare the coleslaw ingredients and toss everything into a large mixing bowl.

How to Make Thai Coleslaw

Pour the dressing over the coleslaw, give a good mix, and set aside for 3o minutes prior to serving. When you are ready to serve, pour over the peanuts, and give a gentle stir.

Thai Coleslaw Recipe

Everything about this coleslaw is freaking amazing, and if you love Thai food, you are going to love this one. It’s everything you would probably expect in a coleslaw but then you get that impact of the sweet, sour, and mildly spicy. My wife, and I were loving this one. If you are looking for something different to make this summer, give this one a shot. Plus, you get the bonus of adding a few more ingredients to your Asian pantry, and to me, that is alright! Hope you enjoy.

Thai Coleslaw
Author: 
Recipe type: Sides
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A great spin on a classic coleslaw with Thai infused flavors
Ingredients
  • Ingredients for the dressing:
  • 2 limes, juiced
  • 2 tbsp palm sugar, or light brown sugar
  • 1½ tbsp good fish sauce
  • 1 whole Thai chili, lightly smashed
  • 1 tbsp tamarind paste
  • Ingredients for the coleslaw:
  • 1 whole carrot, julienned
  • ½ cup of fresh cilantro, chopped
  • ¼ cup of fresh mint, chopped
  • ½ whole red bell pepper, julienned
  • 1 small head of radicchio lettuce, thinly sliced
  • 1 small kohlrabi, trimmed, julienned
  • 1 cup of bean sprouts, washed
  • ¼ cup roasted peanuts
Instructions
  1. Start by making the dressing. Add everything to a bowl, and stir well. Add to a small skillet, and bring to a simmer. Cook for a few minutes, then set aside to cool. Remove the Thai chili pepper.
  2. Next, prepare the coleslaw ingredients and toss everything into a large mixing bowl.
  3. Pour the dressing over the coleslaw, give a good mix, and set aside for 3o minutes prior to serving. When you are ready to serve, pour over the peanuts, and give a gentle stir.