Title: Thai Salad
Categories: Salad Thai Appetizer Vegetable
Yield: 4 Servings
| SALAD |
| 1 | lg | Head lettuce, torn |
| 2 | md | Tomatoes, quartered |
| 1 | sm | Red onion, thinly sliced |
| 1 | md | Carrot, thinly sliced |
| 1 | | Cucumber, peeled & sliced |
| 1 | | Tofu block, cubed |
| 1 | c | Mung bean sprouts |
| 1 | sm | Bag potato chips -=OR=- - potato sticks, optional |
| PEANUT-COCONUT MILK DRESSING |
| 1 1/2 | c | Coconut milk |
| 1 | tb | Red curry paste, see recipe |
| 2 | c | Unsalted chunky peanut - butter |
| 1/2 | c | White vinegar |
| 1 1/2 | tb | Soy sauce |
SALAD: Arrange the lettuce, tomatoes, onion, carrot & cucumber in a salad
bowl & lightly toss. Add the bean curd & sprouts. Top with the peanut-
coconut milk dressing & garnish with potato chips. DRESSING: In saucepan
over medium heat, stir the coconut milk & red curry paste together until
the mixture turns to a pale amber & a thin coat of oil appears on the
surface. Add the remaining ingredients & stir over a low heat for 7 to 10
minutes, or until all the ingredients are thoroughly mixed. The colour will
be a pale cocoa brown. Let cool to room temperature for 1 hour before
serving with the salad. The dressing will keep in the refrigerator for a
month, but it does have a tendency to thicken. To bring it back to its
correct consistency, add 1/2 ts to 1 tb white vinegar & stir vigorously.