Thai Tossed Salad

I have been looking for different salads in all of my books and this has been one that sounded interesting, to say the least. Since I have never been to a Thai restaurant, I can’t say if this is authentic or close to what they serve; but it does have the flavors of Thailand.

This is another recipe from Vegan Express, actually two recipes; since the dressing is also from the book. The salad is really easy; just some broccoli, red bell pepper, cucumber and roma tomato. The recipe also calls for sliced mushrooms and some sprouts, but because I’m not fond of either of those, I just left them out. It is also supposed to have some pineapple as well, but for some reason I totally forgot to put that in until after I ate. The pineapple, though, would have added a definite sweetness that would have been quite nice.

And the recipe is quite easy. Just prep the veggies, toss together, place on top of lettuce and pour on the dressing. The dressing is the Coconut Peanut Sauce or Dressing, from the same book. And that is easy also. It just has jarred Satay Sauce, agave nectar, coconut milk, and some curry paste. It is quite easy to put together and tastes quite good. And it doesn’t thicken in the refrigerator. Wonder how it would work as a dressing on a rice or pasta salad?

And just to round out the meal, I had some Burmese Tofu that was simply baked in the toaster oven. It was very good with the Coconut Peanut Sauce or Dressing on it.