Sunday, January 20, 2013

Edamame and Carrot Thai salad

An easy side for an Asian dinner
Source: Adapted from Inquiring Chef blog

Difficulty: 1 (out of 5)
Taste: 5 (out of 5)

Ingredients

Ingredients
For the Dressing (150 cal):
- 1 tbsp fresh lime juice (5 cal)
- 3 tbsp rice vinegar
- 1 tsp honey (15 cal)
- 1 tsp peanut butter (5 cal)
- 1 tbsp olive oil (120 cal)
- 1 tsp Dijon mustard (5 cal)
- salt, to taste
For the Salad (1370 cal):
- 1 tbsp olive oil (120 cal)
- 2 chopped green onions (5 cal)
- 2 medium carrot, cut into matchsticks (50 cal)
- 2 cups frozen shelled edamame, thawed (440 cal)
- 1 cup crushed cashews (755 cal)
Total: 4 servings,1520 cal, 380 cal/serving

Directions:
- Make the dressing. Whisk together all of the dressing ingredients in a small bowl. Set aside
- Toss the salad. Combine chicken, green onion, carrot, and edamame in a large bowl. Drizzle vinaigrette over salad; toss gently to coat. Just before serving, sprinkle peanuts over the salad. Serve immediately or store in the refrigerator.

Afterthoughts:
- Delicious simple Thai salad!
- The original recipe had chicken, but I used the salad as a side and skipped the meat. I will be making this recipe in its original version too, as a light lunch or dinner. Also, the original recipe called for peanuts, but I did not have them and used cashews instead.
- I made small modifications to the dressing. The biggest deviation was adding peanut butter. I am not a fan of peanut butter in baking, but I love adding it to Thai sauces.
- Inquiring Chef is a wonderful blog. Jess, the author, currently lives in Thailand and has a lot of Thai recipes, among many others. And her photos are absolutely professional and mouthwatering. If you have not been to her blog you are missing out :-)

2 comments:

Medeja said...

What a lovely colorful salad. The sauce sounds especially delicious!

Dawn said...

Do you cook the carrots at all? Also, how much chicken do you add? I noticed you mentioned chicken in the instruction part. Thanks!