Thai Ginger Salad
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I got this recipe from a handout in a Thai restaurant in Washington, D.C.  I’ve used many times and it always is a big hit.  I include it in meals I make with my other Thai recipes that I learned in a restaurant cooking class.  The good news is that all of the ingredients can be found in most regular grocery stores.  You can add specialized ingredients from an Asian grocery store if you like – see the directions below… For the dressing and garnish: ½ cup sugar ¾ cup fresh lime juice from about 6 limes 1 ½ inches of a finger of fresh ginger, peeled and grated splash of soy sauce splash of Thai fish sauce (optional) ¼ cup peanuts, crushed or chopped, as a garnish For the salad: 1 small head of cabbage, shredded with a carrot peeler or food processor 1 carrot, shredded or julienned 1 five ounce package of fresh pickled ginger like the kind you have with sushi, drained (optional) Combine all of the dressing ingredients but hold the peanuts aside.  Combine all of the salad ingredients and only when you are ready to serve it toss everything with the dressing except the peanuts which you can sprinkle on top of the finished salad at the last minute.