Thai Tossed Salad

Name: Thai Tossed Salad
Yield: 6 servings
Ingredients: 1 cup small broccoli florets, raw or lightly steamed; 2 plum tomatoes, diced; 1/2 medium cucumber, peeled and sliced; 1 medium red bell pepper, cut into short, narrow strips; 1 cup unsweetened pineapple chunks (about half of one 20-ounce can, drained); 1 large celery stalk, sliced diagonally; 1/2 cup sliced cremini or baby bella mushrooms; Mixed baby greens, as desired; 1 cup mung bean sprouts or 1/2 cup green sprouts (such as sweet pea shoots); 3/4 cup Coconut-Peanut Sauce or Salad Dressing (page 215), or as needed

January 24, 2012

Inspired by the house salad I’ve enjoyed at Thai restaurants, this is the perfect companion to several of the Thai-style dishes in this book. A bigger portion of this can almost be the centerpiece of a meal, served with a simple tofu or tempeh dish.

Recipe notes

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Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.