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Thai Green Salad

September 26, 2008

This isn’t much of a recipe, except for the dressing, but it is a beautiful salad as part of the buffet.  This salad fed 30 as part of a buffet, but would feed 10-15 as part of a meal.  Feel free to cut the portions down.



1 bunch Vietnamese spinach, or 2 bunches regular spinach, washed and dried

1 head red or green leaf lettuce, shredded, washed and dried

3 carrots, julienne

1 red bell pepper, julienne

3 handfuls snow peas and/or sugar snap peas, blanched in boiling water for 1 minute, then rinsed in cold water

3-4 handfuls beansprouts

2 scallions, sliced

1/4 c fresh mint leaves

1/4 c fresh cilantro leaves

1/2 c chopped peanuts

1 T white sesame seeds

1 T black sesame seeds


6 T sesame oil

1 T hot chile

12 T rice vinegar

3 t curry powder

3 T hoison sauce

3 t sugar

1/2 thai chili, seeded and chopped

salt and pepper


Arrange lettuce and spinach on a large platter, then scatter carrots, red pepper, bean sprouts and peas on top.  Top with scallions, herbs, peanuts and sesame seeds.

Mix all dressing ingredients and taste to adjust for sugar and salt quantities.  Serve dressing alongside salad.

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