Welcome to our culinary series, where we showcase the best and most delicious greenhouse grown recipes. Today, we’re excited to present our chef’s Pad Thai Salad – a perfect combination of fresh produce. The ingredients are simple yet packed with flavor and nutrition – mixed greens of your choice, sliced mini cucumbers, mini snacking peppers, mixed tomatoes, green onions, shredded carrots, and red cabbage.
Ingredients
(Serves 3- 4 people) Prep Time 20 Minutes
Mixed greens of choice
Mini cucumbers sliced
Mini snacking peppers sliced
Mixed tomatoes
3- 4 green onions sliced
1 medium carrot shredded.
½ cup red cabbage shredded
3 limes, 1 wedged for garnish, 1-2 for dressing
½ package of dried vermicelli rice noodles
¼ cup roasted peanuts
Sesame seeds to garnish
Salad Dressing
¼ cup peanut butter
¼ cup rice wine vinegar
3/4 cup avocado or vegetable oil
2 tbsp of each minced fresh garlic and minced fresh ginger
2 tbsp fish sauce / 2 tbsp soya sauce
Juice of 1-2 fresh limes
2 tbsp sambal chili paste (optional)
Method
Thoroughly wash the produce and prepare it accordingly by separating the ingredients on a plate or cutting board. Cook the vermicelli following the directions on the package. Strain and rinse the noodles in cold water to cool them down, then set them aside.
In a blender, combine all the ingredients, except for the oil which should be reserved for the last step. Start blending and add the oil in a steady stream to finish blending the dressing. Add salt and pepper as needed. If the dressing is too thick, add a splash of water.
Chef tips: This salad serves well as a side dish and can be taken for lunch as a main entrée by adding your choice of protein, such as grilled chicken or your favorite seafood. It also travels well.