Garden Chop Salad With Thai Vinaigrette Recipe

Name: Garden Chop Salad With Thai Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chopped cucumber (peel only if skin is bitter); 1 cup chopped tomato; 1 cup diced zucchini (unpeeled); ½ cup diced red bell pepper; ½ cup coarsely grated carrot; ¼ cup coarsely grated daikon radish; 3 tablespoons thinly sliced green onions (include some of the green part); ¼ cup freshly squeezed lime juice; 2 -4 tablespoons brown sugar (to taste); 3 tablespoons light soy sauce; 3 tablespoons rice wine vinegar; 2 tablespoons vegetable oil; 1 tablespoon minced fresh hot chili pepper, any variety (optional); 2 teaspoons minced fresh garlic; 1 teaspoon grated lemon zest; 18-¼ teaspoon cayenne (to taste); 1 large lettuce leaf, washed dried and chilled; 2 tablespoons coarsely minced fresh basil; 2 tablespoons coarsely minced fresh cilantro; 2 tablespoons coarsely minced of fresh mint; ½ cup finely chopped roasted peanuts or ½ cup cashews

Servings: persons

1 cup chopped cucumber (peel only if skin is bitter)
1 cup chopped tomato
1 cup diced zucchini (unpeeled)
½ cup diced red bell pepper
½ cup coarsely grated carrot
¼ cup coarsely grated daikon radish
3 tablespoons thinly sliced green onions (include some of the green part)
¼ cup freshly squeezed lime juice
2 -4 tablespoons brown sugar (to taste)
3 tablespoons light soy sauce
3 tablespoons rice wine vinegar
2 tablespoons vegetable oil
1 tablespoon minced fresh hot chili pepper, any variety (optional)
2 teaspoons minced fresh garlic
1 teaspoon grated lemon zest
18-¼ teaspoon cayenne (to taste)
1 large lettuce leaf, washed dried and chilled
2 tablespoons coarsely minced fresh basil
2 tablespoons coarsely minced fresh cilantro
2 tablespoons coarsely minced of fresh mint
½ cup finely chopped roasted peanuts or ½ cup cashews

1
In a large bowl, toss vegetables together.
2
Combine all vinaigrette ingredients in a container with a tight-fitting lid and shake until well-combined.
3
Pour vinaigrette over vegetables and toss to coat.
4
Chill for at least one hour; toss again before assembling servings.
5
Create individual servings by placing lettuce leaves on chilled salad plates and using a slotted spoon to place the desired quantity of salad on top of the lettuce.
6
Toss together the chopped fresh herbs and sprinkle generously over salad; top with chopped peanuts or cashews.

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 cup chopped cucumber (peel only if skin is bitter), 1 cup chopped tomato, 1 cup diced zucchini (unpeeled), ½ cup diced red bell pepper, and more.

Yes, Garden Chop Salad With Thai Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Garden Chop Salad With Thai Vinaigrette

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