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Green Curry Salad

Ani.Phyo's picture
Join Chef Ani Phyo as she shows you how to whip up an easy fast dressing in your blender. Recipes from her uncookbook. visit: www.aniphyo.com
Ingredients
  Watercress 1 Bunch (100 gm)
  Mung bean sprouts 8 Ounce
  Savoy cabbage 1 1⁄2 Cup (24 tbs), sliced
  Celery stalks 3
  Carrot 1
  Salt 1 Teaspoon
  Garlic 4 Clove (20 gm)
  Thai green curry 1 Tablespoon
  Flax oil 1⁄4 Cup (4 tbs)
  Brown rice vinegar 5 Tablespoon
  Lime 1
  Toasted cashews 1⁄2 Cup (8 tbs)
  Fresh basil 1⁄2 Cup (8 tbs)
Directions

MAKING
1. Cut the core of the cabbage and cut the cabbage into three pieces and slice very thinly with the knife. Take it in a large bowl.
2. Cut celery into half lengthwise and cut diagonally into little strips. Add it to the bowl.
3. Shred carrots into long, thin shreds. Add it to the bowl.
4. Add bean sprouts and water cress to it.
5. Peel lime. Add the lime zest in the blender.
6. Squeeze lime juice into it. Add rice vinegar, green curry paste, salt, garlic, flax oil and basil.
7. Cover the blender, turn it on and blend till the mixture is of a smooth consistency.
8. Pour contents of the blender evenly over the salad and toss with tongs.

SERVING
9. Make a nice mount of the salad in the center of the plate and garnish with toasted cashews. Serve it immediately.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Blending
Dish: 
Salad
Ingredient: 
Green Gram Sprout
Interest: 
Healthy
Preparation Time: 
15 Minutes
Servings: 
2
Hey you salad lovers, check out this Green Curry salad. Made from fresh vegetables, this salad uses Thai Green curry to give a Thai twist to it. The crunchy taste of this salad is worth all the effort. Try it!

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