Thai-Vietnamese Salad Bar Supreme Recipe

Name: Thai-Vietnamese Salad Bar Supreme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 hearts Romaine lettuce, chopped; 1 sack (10 ounces) mixed baby greens; 2 cups fresh bean sprouts, any variety; 1 cup thinly sliced daikon or red radishes; 2 cups shredded carrots, available prepped in plastic bags in produce case; 8 scallions, sliced on the bias; 1/2 seedless cucumber, sliced in 1/2 lengthwise, thinly sliced; 1 pint yellow or red grape tomatoes; 1 red onion, quartered and thinly sliced; 1 bunch fresh mint leaves, trimmed; 1 bunch fresh basil leaves, trimmed; 2 (2-ounce) packages chopped nuts, found on baking aisle; 8 slices almond toast or anisette toast, (recommended: Stella D'Oro) cut into 1-inch pieces; 1/4 cup tamari dark soy sauce; 2 tablespoons vegetable oil, eyeball it; 4 to 8 thin cut chicken cutlets, depending on size; Salt and freshly ground black pepper; 1 pound mahi mahi; 1 ripe lime; 3 tablespoons white vinegar or rice wine vinegar; 1/2 cup white grape juice concentrate or apple juice concentrate; 3 tablespoons peanut butter; 2 inches fresh ginger root, grated; 1/2 teaspoon cayenne pepper; 1/2 cup vegetable oil; 1 tablespoon chopped nuts (from salad bar); 3 tablespoons white vinegar or rice wine vinegar; 1/3 cup pepper jelly, available on condiment aisle; 2 cloves garlic, finely chopped; 1 teaspoon freshly ground black pepper

Servings: persons

3 hearts Romaine lettuce, chopped
1 sack (10 ounces) mixed baby greens
2 cups fresh bean sprouts, any variety
1 cup thinly sliced daikon or red radishes
2 cups shredded carrots, available prepped in plastic bags in produce case
8 scallions, sliced on the bias
1/2 seedless cucumber, sliced in 1/2 lengthwise, thinly sliced
1 pint yellow or red grape tomatoes
1 red onion, quartered and thinly sliced
1 bunch fresh mint leaves, trimmed
1 bunch fresh basil leaves, trimmed
2 (2-ounce) packages chopped nuts, found on baking aisle
8 slices almond toast or anisette toast, (recommended: Stella D'Oro) cut into 1-inch pieces
1/4 cup tamari dark soy sauce
2 tablespoons vegetable oil, eyeball it
4 to 8 thin cut chicken cutlets, depending on size
Salt and freshly ground black pepper
1 pound mahi mahi
1 ripe lime
3 tablespoons white vinegar or rice wine vinegar
1/2 cup white grape juice concentrate or apple juice concentrate
3 tablespoons peanut butter
2 inches fresh ginger root, grated
1/2 teaspoon cayenne pepper
1/2 cup vegetable oil
1 tablespoon chopped nuts (from salad bar)
3 tablespoons white vinegar or rice wine vinegar
1/3 cup pepper jelly, available on condiment aisle
2 cloves garlic, finely chopped
1 teaspoon freshly ground black pepper
2 teaspoons hot chili oil
1/2 cup vegetable oil

1
["Arrange salad bar ingredients in serving dishes and bowls as you prep them: romaine, baby mixed greens, bean sprouts, daikon 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 pile onto a serving plate.", "Grill fish 4 to 5 minutes on each side, until opaque.", "Squeeze lime over the fish and break 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 streaming 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.", "Stream in vegetable oil while continuing to whisk.", "When the oil is incorporated, 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 32 ingredients. The key ingredients include: 3 hearts Romaine lettuce, chopped, 1 sack (10 ounces) mixed baby greens, 2 cups fresh bean sprouts, any variety, 1 cup thinly sliced daikon or red radishes, and more.

Yes, Thai-Vietnamese Salad Bar Supreme 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 Supreme

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions