Thai Salad
Recipe: #17444
February 18, 2015
Categories: Salads, Tofu/Soy, Thai, One-Pot Meal Gluten-Free, No Eggs, Non-Dairy, Salad Dressing, Beef Dinner, more
"I usually make this salad with leftovers chicken and beef, after having a BBQ at home."
Ingredients
- FOR THE DRESSING
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Nutritional
- Serving Size: 1 (261.9 g)
- Calories 509.5
- Total Fat - 34.3 g
- Saturated Fat - 4.8 g
- Cholesterol - 8.5 mg
- Sodium - 523.1 mg
- Total Carbohydrate - 47.5 g
- Dietary Fiber - 2.6 g
- Sugars - 6.3 g
- Protein - 6.6 g
- Calcium - 119.9 mg
- Iron - 2.3 mg
- Vitamin C - 50.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
I cut up the tofu into small cubes, put them in a baggie with the flour, garlic salt and pepper, shacked them and the fried them in the oil.
Step 2
I soaked up the noodles, sauteed the red peppers, green onions and zucchini in separate batches.
Step 3
Mixed all the dressing ingredients.
Step 4
Separately I soaked the noodles in the dressing, also the tofu, beef and chicken.
Step 5
Toasted the sesame seeds and assembled the plates by placing dandelions on the bottom, noodles in the middle and the rest of the ingredients all around the noodles.
Step 6
Sprinkled with sesame seeds, a little extra sesame oil and decorated with the garlic chives and pour the rest of the dressing on top.
Tips
No special items needed.