Thai-Vietnamese Salad Bar Recipe

Name: Thai-Vietnamese Salad Bar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad Bar; 3 romaine lettuce hearts, chopped; 1 (10 ounce) bag mixed baby greens; 2 cups fresh bean sprouts; 1 cup thinly sliced daikon radishes or 1 cup red radish; 2 cups shredded carrots; 10 scallions, sliced on the bias; 1/2 seedless cucumber, sliced in 1/2 lengthwise,thinly sliced; 1 pint yellow grape tomatoes or 1 pint red grape tomatoes; 1 red onion, quartered and thinly sliced; 1 bunch fresh mint leaves, trimmed; 1 bunch fresh basil leaf, trimmed; 2 (2 ounce) packages chopped nuts; 8 slices almond toast or 8 slices anisette toast, cut into 1 inch pieces (recommend Stella D'Oro); 1/4 cup tamari soy sauce; 2 tablespoons vegetable oil; 4 -6 thin cut chicken cutlets (optional); salt & freshly ground black pepper; 1 lb mahi mahi (optional); 1 ripe lime; Peanut Dressing; 3 tablespoons white vinegar or 3 tablespoons rice wine vinegar; 1/2 cup white grape juice concentrate or 1/2 cup apple juice concentrate; 3 tablespoons peanut butter; 2 inches fresh gingerroot, grated; 1/2 teaspoon cayenne pepper; 1/2 cup vegetable oil; 1 tablespoon chopped nuts (from salad bar); Chili Garlic Sweet Hot Dressing; 3 tablespoons white vinegar or 3 tablespoons rice wine vinegar

Servings: persons

Salad Bar
3 romaine lettuce hearts, chopped
1 (10 ounce) bag mixed baby greens
2 cups fresh bean sprouts
1 cup thinly sliced daikon radishes or 1 cup red radish
2 cups shredded carrots
10 scallions, sliced on the bias
1/2 seedless cucumber, sliced in 1/2 lengthwise,thinly sliced
1 pint yellow grape tomatoes or 1 pint red grape tomatoes
1 red onion, quartered and thinly sliced
1 bunch fresh mint leaves, trimmed
1 bunch fresh basil leaf, trimmed
2 (2 ounce) packages chopped nuts
8 slices almond toast or 8 slices anisette toast, cut into 1 inch pieces (recommend Stella D'Oro)
1/4 cup tamari soy sauce
2 tablespoons vegetable oil
4 -6 thin cut chicken cutlets (optional)
salt & freshly ground black pepper
1 lb mahi mahi (optional)
1 ripe lime
Peanut Dressing
3 tablespoons white vinegar or 3 tablespoons rice wine vinegar
1/2 cup white grape juice concentrate or 1/2 cup apple juice concentrate
3 tablespoons peanut butter
2 inches fresh gingerroot, grated
1/2 teaspoon cayenne pepper
1/2 cup vegetable oil
1 tablespoon chopped nuts (from salad bar)
Chili Garlic Sweet Hot Dressing
3 tablespoons white vinegar or 3 tablespoons rice wine vinegar
1/3 cup pepper jelly
2 cloves garlic, minced
1 teaspoon fresh ground black pepper
2 teaspoons hot chili oil
1/2 cup vegetable oil

1
["Arrange salad bar ingredients in attractive dishes and bowls as you prepare them: romaine, baby mixed greens, bean sprouts, daikon or red radishes, carrots, scallions, cucumbers, tomatoes, red onions, mint leaves, basil leaves, nuts and sweet almond or anise""croutons"".", "Heat a grill pan over medium high heat.", "Combine soy and oil in a shallow dish.", "Add chicken and turn to coat.", "Season chicken with salt and pepper.", "Drizzle fish with oil and season with salt and pepper.", "Grill chicken 3 minutes on each side.", "Cut chicken into strips on an angle and place onto a serving plate.", "Grill fish 4 to 5 minutes on each side, until opaque.", "Squeeze lime over the fish and break up into chunks as you transfer it to a serving plate.", "Combine all ingredients, except oil, for peanut dressing in a blender.", "Blend for 30 seconds, then open lid and continue dressing by pouring slowly in oil.", "Transfer dressing to a serving dish and sprinkle the dressing with a spoonful of nuts from your salad bar to garnish the dish.", "For garlic dressing, whisk vinegar, jelly, garlic, black pepper and chili oil together.", "Slowly pour in vegetable oil while continuing to whisk.", "When the oil is thoroughly mixed, transfer dressing to a small dish to serve."]

1364

kcal

Calories

111

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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

You need 35 ingredients. The key ingredients include: Salad Bar, 3 romaine lettuce hearts, chopped, 1 (10 ounce) bag mixed baby greens, 2 cups fresh bean sprouts, and more.

Yes, Thai-Vietnamese Salad Bar 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.

That's it — enjoy your meal!

Thai-Vietnamese Salad Bar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions