BOW THAI SALAD

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Bow Thai Salad image

Chicken breast pieces and your favorite veggies may be added. But made Vegetarian using just minimal ingredients of pasta, broccoli slaw, carrots, and scallions, this easy salad is incredibly tasty. The dressing is to die for!!

Provided by Debs Recipes

Categories     < 30 Mins

Time 20m

Yield 8 serving(s)

Number Of Ingredients 16

1/4 cup creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons vegetable broth (or chicken broth)
1 tablespoon soy sauce
1 tablespoon honey
1 1/2 teaspoons lime juice
1 1/2 teaspoons minced gingerroot
1 1/2 teaspoons minced garlic
1 tablespoon sesame oil
1 tablespoon vegetable oil
1 tablespoon chopped cilantro leaf
1 dash ground red pepper
12 ounces farfalle pasta (bow ties)
1 (12 ounce) package broccoli slaw mix
9 baby carrots, julienned (to matchstick size)
6 thinly sliced scallions

Steps:

  • Make the dressing by blending the first ten ingredients in a food processor or blender until emulsified. Stir in cilantro and red pepper. Taste and add salt if desired. Make in advance, if possible, and store in refrigerator to blend flavors. The dressing will thicken once chilled, but will still coat the salad easily and evenly when tossed.
  • Cook pasta according to package directions. While it's still boiling and about one minute away from being done, add broccoli slaw and matchstick carrots (along with any other veggies to be blanched such as snow peas or small broccoli florets) to the cooking pot. Bring back to a boil for no more than one minute in order to blanch the veggies and finish cooking the pasta, then drain and rinse both under cold water. This process enhances color and flavor while keeping the veggies crisp-tender.
  • Combine the drained pasta-veggie mixture with scallions (and any other raw veggies you choose such as thinly sliced red pepper, cucumber, or bean sprouts) and toss everything with the delicious Thai-style dressing. Serve immediately or chill.

Karla Rohde
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This is the best salad recipe I've ever tried. I will definitely be making it again and again.


Kgotlello Maona
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I'm allergic to peanuts, so I substituted almond butter in the dressing. It turned out great!


Biniam Birhanu
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This salad is way too spicy for me. I could barely eat it.


Jonathan Loayza
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I thought this salad was a bit bland. I added some extra lime juice and cilantro and that helped a lot.


Kathryn Weller
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This salad was just okay. It wasn't bad, but it wasn't anything special either.


Shukran Simon
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I'm not sure what I did wrong, but my salad didn't turn out as good as the picture. It was still edible, but it wasn't as flavorful as I hoped.


Brassy Isaac
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I made this salad for a potluck and it was a huge hit. Everyone loved it!


desmond sadon
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This salad is a perfect summer side dish. It's light and refreshing, and the flavors are so bright and vibrant.


Byaruhanga Isacc
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I love the simplicity of this salad. It's just a few fresh ingredients tossed with a delicious dressing.


Aphiwe Mazibuko
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This salad is a great way to use up leftover vegetables. I always have a bunch of odds and ends in my fridge and this is a great way to use them up.


Sf Rishi
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I'm not usually a fan of salads, but this one is an exception. The combination of flavors and textures is perfect.


Sarita Khadka
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This is my new go-to salad recipe. It's so flavorful and refreshing, and the dressing is amazing.


Murungi Walter
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I've made this salad a few times now and it's always a hit. The peanut dressing is so good and the vegetables are always fresh and crunchy.


Ernest Mua
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This was an easy and delightful weeknight dinner. The dressing was perfectly balanced and the vegetables were crisp and flavorful.


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