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Crunchy Thai Peanut and Quinoa Salad
$0.00 Cooking FeeRated 4.9 out of 5 based on 41 reviews.
Rated 4.93 out of 5
1-10 servings
Crunchy Thai Peanut and Quinoa Salad

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Recipe adapted from:
Cookie and Kate

Rated 4.9 out of 5 based on 202 customer ratings
(41 customer reviews)

$0.00 Cooking FeeRated 4.9 out of 5 based on 41 reviews.
Serving Size: 1 cup

Dairy Free Egg Free Vegan Vegetarian
This Thai-flavored salad recipe is made with carrots, cabbage, snow peas, and quinoa, tossed in a delicious peanut sauce.
https://cookieandkate.com/thai-peanut-quinoa-salad-recipe/

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https://cookieandkate.com/thai-peanut-quinoa-salad-recipe/

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Instructions
Cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water.
In a medium-sized pot, combine the rinsed quinoa and water.
Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed most or all of the water.
Remove the quinoa from heat, cover the pot and let it rest for 5 minutes.
Uncover the pot and fluff the quinoa with a fork. Set it aside to cool. (Here’s how to cook millet.)
Meanwhile, make the peanut sauce: Whisk together the peanut butter and tamari until smooth (if this is difficult, microwave the mixture for up to 30 seconds to loosen it up). Add the remaining ingredients and whisk until smooth. If the mixture seems too thick to toss into the salad, whisk in a bit of water to loosen it up (I didn’t need to do this).
In a large serving bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, red bell pepper, cilantro, and green onion.
Toss to combine, then pour in the peanut sauce. Toss again until everything it lightly coated in sauce. Taste, and if it doesn’t taste quite amazing yet, add a pinch of salt and toss again.
Divide into individual bowls and garnish with peanuts.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
1 ½ cup quinoa
3 cup water
4 cup purple cabbage shredded
2 cup carrot julienned
1 red bell pepper julienned
2 cup snow pea or sugar snap peas thinly sliced
1 cup fresh cilantro chopped
½ cup green onion sliced
½ cup roasted peanuts chopped for garnish
For the peanut sauce:
½ cup peanut butter creamy
6 tablespoon certified gluten-free tamari
2 tablespoon maple syrup or honey
2 tablespoon rice vinegar
2 teaspoon sesame oil
2 teaspoon fresh ginger If you love ginger, go with 4 teaspoons
1 lime juiced (about 3 tablespoons)
1 pinch crushed red pepper

Cooking Tools Required
Colander, Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Tongs, Top Stove, Whisk

Reheating/Serving Instructions
This salad keeps well, covered and refrigerated, for about 4 days. If you don’t want your chopped peanuts to get soggy, store them separately from the rest and garnish just before serving.

Nutrition
Calories: 266kcal | Carbohydrates: 34g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Sodium: 740mg | Potassium: 580mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5417IU | Vitamin C: 52mg | Calcium: 72mg | Iron: 3mg

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Asian Chicken Salad with Honey Sesame Dressing
$0.00 Cooking FeeRated 4.8 out of 5 based on 5 reviews.
Rated 4.75 out of 5
1-10 servings
Asian Chicken Salad with Honey Sesame Dressing

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Recipe adapted from:
Mayumi Tavalero

Rated 4.8 out of 5 based on 24 customer ratings
(5 customer reviews)

$0.00 Cooking FeeRated 4.8 out of 5 based on 5 reviews.
Serving Size: About 9 oz of salad and 3 oz chicken

Dairy Free
This is a hearty main dish salad. It makes for a cool dinner on a warm night.

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Adjust the ingredients measurement scale here by changing this number. 10 servings

Instructions
In a small bowl whisk together the dressing ingredients through to the honey. Next whisk in the avocado oil and the sesame oil. Set aside.
In a large bowl toss together the salad ingredients.
Plate salad. Drizzle with dressing.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
For the dressing (makes about 1 ½ cups dressing):
3 clove garlic minced
2 tablespoon fresh ginger minced
1 teaspoon sesame seeds
⅓ cup rice vinegar
2 tablespoon soy sauce
3 tablespoon honey
½ cup avocado oil
¼ cup sesame oil
For the salad:
2 pound rotisserie chicken shredded, for 10 servings, whole chicken
1 whole green cabbage for 10 servings it will be about 20 cups, about 1 medium head
2 cup carrot shredded
1 cup red onion slivered
¾ cup fresh cilantro chopped
2 cup chow mein noodle dry, or dry instant ramen noodles
¾ cup almonds sliced

Cooking Tools Required
Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs, Whisk

Reheating/Serving Instructions
Serve chilled or at room temperature.

Nutrition
Calories: 419kcal | Carbohydrates: 45g | Protein: 10g | Fat: 23g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 517mg | Potassium: 209mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4358IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 2mg

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Thai Cucumber Salad with Basil and Peanuts
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Thai Cucumber Salad with Basil and Peanuts

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 5 ounces

Dairy Free Egg Free Gluten Free Reduced Fat Soy Free Vegan Vegetarian
This salad hits all the flavor profiles typically found in Thai food such as salty, sweet, sour, and spicy. They all come together to create a delicious salad bursting with flavor and texture!

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Instructions
Combine dressing ingredients in a small saucepan. Warm over low heat until sugar is dissolved, about 4 minutes.
In a medium bowl toss together the cucumbers, carrots, red onions, and basil. Pour warm dressing over the vegetables, toss again, and refrigerate until cool (about an hour).
When ready to serve, garnish with chopped peanuts.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the dressing:
1/2 cup granulated sugar or your favorite sweetener
1 cup rice vinegar
2 teaspoon Kosher salt
2 teaspoon chili-garlic sauce Lee Kum Kee brand recommended
For the salad:
4 English cucumber thinly sliced
2 carrot peeled and shredded
1 red onion small, thinly sliced
1/3 cup fresh basil chopped
1/3 cup roasted peanuts chopped, check for diet restrictions

Cooking Tools Required
Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Top Stove, Vegetable Peeler

Nutrition
Calories: 100kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 527mg | Potassium: 271mg | Fiber: 2g | Sugar: 13g | Vitamin A: 2207IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg

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Chicken Larb (Thai Larb Gai) with Rice
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Chicken Larb (Thai Larb Gai) with Rice

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Recipe adapted from:
Kathy McDaniel

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4 oz larb + 1/2 cup of rice

Dairy Free Gluten Free Nut Free Soy Free
This Thai dish is made with ground chicken, lime juice, fresh herbs, served with fresh veggies and rice!
https://www.lemonblossoms.com/blog/thai-chicken-larb-salad/

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https://www.lemonblossoms.com/blog/thai-chicken-larb-salad/

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Instructions
If serving with rice, cook rice according to package directions.
In a small bowl mix together the fish sauce, lime juice and sugar. Mix until well combined.
Heat a wok or large skillet over medium-high heat. Add the oil. When the oil is hot, add the chiles, shallots and garlic and cook stirring constantly for about 1 - 2 minutes or until the shallots become translucent. Don't let the garlic get brown.
Add the ground chicken and cook, breaking it apart into smaller pieces with a wooden spoon for about 4 to 5 minutes or until the chicken is cooked through and no longer pink.
Add the onions and green onions and toss for about 1-2 minutes. In this dish the onions and scallions get warmed up but don't get cooked until completely softened. If preferred cook them for about 4 minutes or until soft.
Stir in the sauce. Toss to combine. NOTE: If using rice flour, sprinkle about a spoonful and toss. Add more if you prefer the mixture a bit thicker.
Remove from the heat and add the fresh cilantro, mint and basil. Toss and taste. Add additional chilies(or chili flakes) for extra spiciness, additional fish sauce if you want the salad a bit saltier, additional sugar if its a bit too sour for your taste or extra lime juice if you feel you need more tartness.
Serve warm or at room temperature with rice and fresh vegetables, and additional fresh herbs (optional).

Cook Times

Active Prep20

Hands-On Cook9

Hands-Off Cook30

Passive0

Total Time59 minutes

Recipe Serving Size10

Ingredients

Ingredients
Larb Sauce
1/2 cup fish sauce
10 tablespoon freshly squeezed lime juice
1/2 cup brown sugar
Larb Gai Mixture
1 1/2 tablespoon avocado oil
1 Thai chili or serrano chili thinly sliced
2 shallot finely chopped
7 clove garlic minced
3 pound ground chicken
3 stalk green onion thinly sliced
1 red onion thinly sliced
5 tablespoon fresh cilantro chopped
1/2 cup fresh mint chopped
3 tablespoon Thai basil chopped (optional)
1 tablespoon rice flour optional to thicken sauce
To Serve
2 cup short grain rice cooked according to package directions
1 head leaf lettuce
1 cucumber thinly sliced
3 carrot julienne

Cooking Tools Required
12-inch saute pan, Cutting board, Measuring cups and spoons, Mixing bowls, Pot with lid, Sharp Knives, Whisk

Reheating/Serving Instructions
Heat meat mixture in a saucepan over medium heat or in the microwave on med-high power.

Nutrition
Calories: 438kcal | Carbohydrates: 51g | Protein: 28g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1020mg | Potassium: 1032mg | Fiber: 3g | Sugar: 14g | Vitamin A: 5583IU | Vitamin C: 12mg | Calcium: 64mg | Iron: 4mg

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Cucumber Salad
$0.00 Cooking Fee
Rated 0 out of 5
6 servings
Cucumber Salad

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Recipe adapted from:
Jun Cai

Rated 0 out of 5

$0.00 Cooking Fee

Egg Free Keto Lower Carb Nut Free
This authentic recipe is brought to you Chef Jun Cai, one of the chefs on the Foodom platform, servicing San Franciso, and East Bay Areas.

Cucumber Salad quantity

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Instructions
Peel then cut cucumbers into 3 inch sticks about 1/2 inch wide. Sprinkle with salt and set aside for 10 minutes.
Drain the cucumbers, add to a large bowl, then toss with chicken bouillon powder.
Heat oil in saute pan, when hot add dry chili, ginger, garlic, green onion, saute for a minute or two. Add to cucumbers and toss.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook15

Passive10

Total Time1 hour

Recipe Serving Size6

Ingredients

Ingredients
6 each English cucumber
2 tablespoon Kosher salt
1 tablespoon chicken bouillon powder
3 tablespoon avocado oil
4 each dry red chili crushed
8 stalk green onion sliced
8 clove garlic finely chopped
2 tablespoon fresh ginger finely chopped

Cooking Tools Required
Colander, Cutting board, Food storage containers, Sharp Knives, Vegetable Peeler

Nutrition
Calories: 122kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 2535mg | Potassium: 515mg | Fiber: 2g | Sugar: 6g | Vitamin A: 495IU | Vitamin C: 13mg | Calcium: 70mg | Iron: 1mg

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Thai Chickpea & Peanut Salad
$0.00 Cooking Fee
Rated 0 out of 5
4 servings
Thai Chickpea & Peanut Salad

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Diabetes Friendly Egg Free Heart Healthy Refined Sugar Free Vegan Vegetarian
Enjoy this crunchy, high-fiber main dish salad with bold Thai flavors. It's diabetes-friendly, heart-healthy, high in fiber, and packed with flavor.

Thai Chickpea & Peanut Salad quantity

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Instructions
Prepare the Salad: In a large bowl, combine chickpeas, cabbage, carrots, and cucumber.
Make the Dressing: Whisk together peanut butter, soy sauce, lime juice, and honey.
Combine & Serve: Toss salad with dressing, then top with chopped peanuts.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

Ingredients
15 ounce canned chickpeas, no salt added drained & rinsed
1 cup cabbage shredded
1 cup carrots shredded
1 cucumber diced
¼ cup unsalted peanuts chopped
2 tablespoon peanut butter
1 tablespoon low-sodium soy sauce
1 tablespoon lime juice
1 teaspoon honey

Cooking Tools Required
Cutting board, Mixing bowls, Sharp Knives, Tongs

Nutrition
Calories: 311kcal | Carbohydrates: 41g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 213mg | Potassium: 666mg | Fiber: 11g | Sugar: 11g | Vitamin A: 5448IU | Vitamin C: 13mg | Calcium: 91mg | Iron: 4mg | Phosphorus: 278mg

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Potato Salad with Bell Peppers and Garlic-Sesame Dressing
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Potato Salad with Bell Peppers and Garlic-Sesame Dressing

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Recipe adapted from:
Jun Cai

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 3/4 cup

Dairy Free Egg Free Nut Free Vegetarian
This hearty potato salad goes beyond the ordinary and includes bell peppers and fresh cilantro. This recipe was submitted by Foodom platform Chef Jun Cai who serves the San Franciso East Bay Area and Sonoma/Napa Areas.

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Instructions
1. Cook the potato in boiling water. Meanwhile, julienne all the peppers and drop in the boiling potato water with the potatoes (last minutes of cooking time) for 2 minutes. Drain as much as the boiling water as possible, then shock the vegetable in ice water. Drain thoroughly.
2. In a medium-sized bowl, whisk together the dressing ingredients,
3. Add the dressing to cooled potato/vegetable mixture and toss thoroughly.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook30

Passive10

Total Time1 hour 10 minutes

Recipe Serving Size10

Ingredients

Ingredients
6 each white potato
1 each green bell pepper
1 each yellow bell pepper
1 each red bell pepper
1 each red onion
1 cup fresh cilantro
Dressing:
1/2 cup sesame oil
1/2 cup garlic?
4 tablespoon apple cider vinegar
1 tablespoon fresh lemon juice
1 teaspoon ground white pepper
2 tablespoon granulated sugar
1 teaspoon Kosher salt
2.00 teaspoon soy sauce
1 tablespoon sesame seed
2 tablespoon chicken bouillon powder
4 tablespoon dry red chili more or less to taste

Cooking Tools Required
Cutting board, Fine-Mesh Strainer, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Vegetable Peeler

Nutrition
Calories: 227kcal | Carbohydrates: 28g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 601mg | Potassium: 630mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1500IU | Vitamin C: 71mg | Calcium: 53mg | Iron: 2mg

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Crunchy Thai Peanut and Quinoa Salad

Crunchy Thai Peanut and Quinoa Salad

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Asian Chicken Salad with Honey Sesame Dressing

Asian Chicken Salad with Honey Sesame Dressing

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For the dressing (makes about 1 ½ cups dressing):

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Thai Cucumber Salad with Basil and Peanuts

Thai Cucumber Salad with Basil and Peanuts

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Chicken Larb (Thai Larb Gai) with Rice

Chicken Larb (Thai Larb Gai) with Rice

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Larb Sauce

Larb Gai Mixture

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Cucumber Salad

Cucumber Salad

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Thai Chickpea & Peanut Salad

Thai Chickpea & Peanut Salad

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Potato Salad with Bell Peppers and Garlic-Sesame Dressing

Potato Salad with Bell Peppers and Garlic-Sesame Dressing

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