"This salad gets its spark from snappy Thai basil and red curry paste. Pack the dressing in a separate container and dress the salad just before serving."
Author of Vegan Lunch Box: Around the World ($12.90 at amazon.com)
Try this salad with Thai Mango Noodles for a full on vegan Thai decadent meal.
1 head romaine lettuce, washed, dried, and chopped into bite-size pieces
1 tablespoon fresh Thai basil (or regular basil), cut into thin ribbons, plus extra for garnish
1 tablespoon cilantro, minced, plus extra for garnish
1 tablespoon freshly squeezed lime juice
1 teaspoon Thai red curry paste (I use Thai Kitchen Red Curry Paste)
2 teaspoons toasted sesame oil
1 teaspoon sugar
Pinch of salt, or to taste
1.Peel the cucumber, then use the peeler to slice the cucumber into long ribbons, leaving off when you get to the soft seeded center. Discard the seeds.
2.Toss the cucumber with the lettuce, Thai basil, and cilantro.
3.To make the dressing, whisk the lime juice, red curry paste, sesame oil, sugar, and salt together in a small.
Gluten-free, wheat-free, soy-free, nut-free.
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