Recipe: Appetizing Thai-style Salad with Vegetables and a Sunny-side Up

Recipe: Appetizing Thai-style Salad with Vegetables and a Sunny-side Up Delicious, fresh and tasty.

Thai-style Salad with Vegetables and a Sunny-side Up. Great recipe for Thai-style Salad with Vegetables and a Sunny-side Up. I revised the recipe from [THAILAND: THE BEAUTIFUL COOKBOOK]. You can eat a lot of cabbage and vegetables.

The peanut dressing is absolutely excellent and can be used successfully on virtually any combination of salad vegetables.

Love it when there's leftover dressing so I always make extra.

I followed the recipe exactly for the dressing, then added additional peanut butter, left out the sprouts in the salad but added cold boiled shrimp for a one.

You can have Thai-style Salad with Vegetables and a Sunny-side Up using 13 ingredients and 5 steps. Here is how you cook that.

Ingredients of Thai-style Salad with Vegetables and a Sunny-side Up

1. Prepare of Thai style dressing (easy to make amount):.

2. You need 1 clove of ☆ Garlic (grated).

3. It’s 2 tbsp of ☆ Fish sauce.

4. You need 2 tbsp of ☆ Lemon juice.

5. It’s 1/2 tbsp of ☆ Honey.

6. Prepare 1 tsp of ☆ Tabasco sauce.

7. It’s 1 of ☆ Coriander - chop finely.

8. You need 1 of handful of each Cabbage, Purple cabbage, Chinese cabbage, Carrot.

9. Prepare 1/6 of Red onion.

10. You need 6 of Cherry tomatoes.

11. Prepare 1 of Lettuce.

12. Prepare 2 of ★ Eggs.

13. It’s 1 tbsp of ★ Vegetable oil.

For a vegetarian/vegan version of this recipe, use our vegetarian Thai cucumber salad recipe (Vegan), instead.

Note that the longer this salad sits, the more liquid will gather at the bottom of the bowl or plate (juice from the cucumber).

The salad will stay fresh longer if you store the dressing separately from the salad ingredients, tossing them together just before serving.

Agave nectar or sugar would work in place of the honey for vegans.

Thai-style Salad with Vegetables and a Sunny-side Up instructions

1. Make a Thai-style dressing. Put all ☆ ingredients in a bowl and mix well. (This dressing is very easy to make.).

2. Julienne cabbage, purple cabbage, Chinese cabbage and carrot. Thinly slice the red onion lengthways and cut the cherry tomato in half lengthways. Rinse the lettuce and drain well..

3. Heat the ★ vegetable oil in a frying pan. Make sunny-side up eggs. Turn them over, cook the top and cut in half..

4. Put all vegetables except for the lettuce from Step 2 in a bowl and toss with the dressing. Put the lettuce on a serving plate first then put the other vegetables on top. Place the cooked eggs on top and garnish with coriander (not listed)..

5. Nam Chim dressing: Mix 1 fresh chilli pepper, 2 tablespoons of fish sauce, 2 tablespoons of lemon juice and 1 teaspoon of coconut sugar..

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Hi Rob, You sure can sub the lettuce with any other vegetables to make up a salad - it would be great with duck too!

Only way to get husband to eat a salad for dinner :).