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    You are in: Home / Recipes / Thai Salad - Grilled, Green, and Glass Recipe
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    Thai Salad - Grilled, Green, and Glass

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    1 hr 15 mins

    0 mins

    Rodney B.'s Note:

    A Thai-style salad with grilled meat. This worked out really well and I highly recommend it! Serves 2 as a main dish.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Prepare the dressing: Place the shallot, garlic, ginger, pepper, and lime zest in a bowl and set aside.
    2. 2
      Combine the soy sauce, fish sauce, palm sugar, brown sugar, vinegar, and water in a small sauce pan.
    3. 3
      Bring to a boil long enough to dissolve the sugars. Remove from heat, and pour into the bowl to blanch the fresh spices. Set the dressing aside.
    4. 4
      Prepare the Salad: Fix the Sai Fun noodles for use in a cold salad. Typically, this involves bringing a pan of water to a boil, then letting the noodles stand in the hot water for a period of time detailed on the package, followed by a cold water rinse. (Note that, in my stores at least, Sai Fun noodles are sold in ~6 oz. “3 packs,” and only one of the three bundles of noodles in the package is needed for this salad.).
    5. 5
      Chop the cabbage, mint, basil, and cilantro, and place into an appropriate-size salad bowl.
    6. 6
      Place the noodles on top of the greens.
    7. 7
      Steam the asparagus in a bamboo steamer to desired doneness, remove promptly, and spread out to cool. When cool, slice into short segments, and add to salad bowl.
    8. 8
      In a small frying pan, melt the butter and bring to high heat.
    9. 9
      Add the brandy to the frypan and let it steam off for a few seconds.
    10. 10
      Add the scallops and sauteé about 1 minute, until they are just cooked. Don't overcook or they'll get rubbery.
    11. 11
      Scoop the scallops out of the pan and spread out on a plate to cool. When cool, layer on top of the salad. Discard any liquid left in the frying pan.
    12. 12
      Sprinkle the steak with your favorite seasoning mix, and grill it to desired doneness. I recommend medium-rare.
    13. 13
      Put it all together: Remove steak from grill and slice into fine slices. Proportion it out onto 2 plates.
    14. 14
      Juice the lime and add the lime juice to the bowl of dressing. Stir, and pour over the salad.
    15. 15
      Toss the salad, and serve on top of the bed of steak. Enjoy!

    Ratings & Reviews:

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    Nutritional Facts for Thai Salad - Grilled, Green, and Glass

    Serving Size: 1 (657 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 939.5
     
    Calories from Fat 336
    35%
    Total Fat 37.3 g
    57%
    Saturated Fat 15.8 g
    79%
    Cholesterol 212.7 mg
    70%
    Sodium 1741.5 mg
    72%
    Total Carbohydrate 62.2 g
    20%
    Dietary Fiber 7.7 g
    30%
    Sugars 21.7 g
    87%
    Protein 77.8 g
    155%

    The following items or measurements are not included:

    limes, zest of

    tri-tip steak

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