Thai Summer Salad

It’s only a matter of time before our beach vacation begins. This means that I’ve been working out like a mad-woman, drinking gallons of unsweetened iced tea, and eating as light as I can between bites of Peanut Butter Cup Ice Cream and Cookie Dough Brownies. Somehow I’m thinking this is the formula for allowing myself to feel comfortable in a bathing suit this year. Somehow I’m thinking that I’ll still feel pudgy… no matter what… just because that’s the way I always feel. This recipe is one that I made in preparation for bathing suit body: Thai Summer Salad


There’s a lot of good stuff in the salad.  Fresh stuff.  Stuff you should be eating all the time but you probably don’t because it’s just too darn healthy.  See all of those cute little, nicely julienned vegetables?  My sister did that for me.  And I took the pictures.  Isn’t she the best sister ever?!?


This salad is made with napa cabbage– the Chinese sort.  You could always go with your regular-old green or red leaf type, but I like the cabbage.  Consider it roughage.


Add all of those nicely chopped vegetables to the cabbage.


Just toss it all in there…


… until everything is colorful and beautiful.  I read once that to be healthy, you should be “eating the rainbow.”  I suppose this sort of thing fits that bill.


Then add a very simple and mildly spiced Asian dressing.


Toss it all together.  Or you can let your sister toss it for you while you take the pictures :)


And it’s ready to eat.  I give you permission to eat this entire bowl of salad.  In fact, if you eat this entire bowl of salad that is designed to feed 10 people… you’ll only be taking in a total of 200 calories.  Imagine that?  You’ll be munching for an hour and you’ll likely just burn off those 200 calories using your jaw muscles as exercise.  Pretty cool, huh?  I recommend adding grilled chicken to the salad to make it a complete and filling meal.  It’s rather good that way.

There you go- your guilt-free, bikini-body-in-10-days salad.  (I can’t promise that whole bikini-thing is going to happen, but it’s worth a shot, right?)

Print Print Recipe

Thai Summer Salad

Yield: 10 servings (1/2 cup per serving)

Prep Time: 25 min

A fresh, low-calorie option for summertime munching...

Ingredients:

SALAD:
3 cups torn napa (Chinese) cabbage
1/2 cup (1/8-inch) julienne-cut yellow squash
1/2 cup (1/8-inch) julienne-cut zucchini
1/2 cup (1/8-inch) julienne-cut red bell pepper
1/2 cup (1/8-inch) julienne-cut yellow bell pepper
1/2 cup (1/8-inch) julienne-cut seeded peeled cucumber
1/2 cup shredded carrot
1/2 cup chopped fresh cilantro
1/4 cup thinly sliced green onions
1/4 cup grated radishes
1 minced seeded jalapeno pepper

DRESSING:
3 Tablespoons freshly squeezed lime juice
1 Tablespoon fish sauce
1 Tablespoon water
1 1/2 teaspoons granulated white sugar
1/2 teaspoon chile- garlic paste

Directions:

1. To prepare the salad, combine the salad ingredients in a large bowl.

2. To prepare the dressing, combine dressing ingredients in a small bowl and whisk together until sugar dissolves.

3. Drizzle dressing over salad and toss well. Serve immediately.

Tips:

*If preparing this recipe as GLUTEN FREE, just make sure that you use a brand of fish sauce that is known to be GF.
*Chile garlic paste can be found in Asian markets and usually the Asian-foods aisle of regular markets.
*Add grilled chicken to this salad to make it a main dish.

Nutritional Information per serving:
Serving size: 1/2 cup
Calories per serving: 20
Fat per serving: .1g
Saturated Fat per serving: 0g
Fiber per serving: 1.1g
Protein per serving: .9g
Cholesterol per serving: 0mg
Carbohydrates per serving: 4.6g

WW POINTS per serving:
Points Plus Program: 1 Old Points Program: 0

Source: RecipeGirl.com (Adapted from Cooking Light- Cooking Through the Seasons)

Leave a Comment




46 Responses to “Thai Summer Salad”

  1. 1

    Averie @ Love Veggies and Yoga — July 7, 2011 @ 3:42 AM

    I love big, crunchy fresh salads with tons of veggies! And the dressing looks so simple, light, but flavorful.

    I would gladly crunch down that whole bowl of plants. Love it :)

  2. 2

    Lauren at Keep It Sweet — July 7, 2011 @ 4:00 AM

    I love that this is healthy but looks so delicious! I bet you look fabulous in a bathing suit!

  3. 3

    Xiaolu @ 6 Bittersweets — July 7, 2011 @ 6:04 AM

    So refreshing and healthy — love it!

  4. 4

    Kim {Recipes To Run On} — July 7, 2011 @ 6:40 AM

    This looks SO perfect for summer eating!

  5. 5

    Danielle — July 7, 2011 @ 7:01 AM

    This salad just screams summer! This will be the perfect recipe for that head of cabbage I always get in my CSA box and wonder what I should do with it. Thanks for the inspiration (:

  6. 6

    Karly — July 7, 2011 @ 7:36 AM

    That looks like a salad I’d be happy to eat. Love all those crunchy veggies you put in there!

  7. 7

    Sanjeeta kk — July 7, 2011 @ 8:27 AM

    Color-color what color you want! refreshing and healthy salad.

  8. 8

    JENNA — July 7, 2011 @ 8:29 AM

    this sounds so refreshing! what a nice change for ‘regular’ salads!

  9. 9

    vanillasugarblog — July 7, 2011 @ 1:11 PM

    i could drink that dressing!

  10. 10

    Kelly Stone — July 7, 2011 @ 2:04 PM

    This looks fabulous and not diet-ey. I want to reach out and grab it!

    Thanks for the inspiration.

    Have a fun beach holiday!

    – Kelly

  11. 11

    kellypea — July 7, 2011 @ 3:28 PM

    I’ll be making this one. You know me & salads. Yum, yum, yum. Or should I say crunch? :) Gorgeous photos, Lori. Just wonderful!

  12. 12

    moowiesqrd — July 7, 2011 @ 6:04 PM

    That’s a gorgeous salad! And I love that your sister Vanna White’d for ya. I love salads tossed with fish sauce… just the right amount of salty to go with all of those fresh veggies. Next time we get together, we’ll have to have this Vietnamese salad that has fresh shredded papaya, fish sauce, herbs, and shrimp.

  13. 13

    patsyk — July 7, 2011 @ 6:36 PM

    I love all those colorful, fresh veggies (julienned perfectly!) in that salad! I’m going to have to make that one soon!

  14. 14

    Lynne @ 365 Days of Baking — July 7, 2011 @ 7:17 PM

    LOVE those colors! So fresh and so healthy, perfect for getting into that vacation swimwear.

  15. 15

    Heather — July 7, 2011 @ 8:43 PM

    that would look FABULOUS in that bowl that I am waiting to find out I won from you :)

  16. 16

    Lisa~~ — July 7, 2011 @ 8:49 PM

    What a beautiful looking salad.

    Lisa~~

  17. 17

    Jessica — July 7, 2011 @ 10:03 PM

    LORI! You are seriously a woman after my heart! My favorite salad lately has been the Thai salad at Panera…I can not wait to give this a try at home! :-) You rock and have excellent timing lol!

  18. 18

    Missy — July 8, 2011 @ 12:11 AM

    That looks amazing, talk about eating with your eyes!

  19. 19

    Liz (Little Bitty Bakes) — July 8, 2011 @ 2:37 AM

    I’ve got to make that dressing! This sounds delicious, Lori – reminds me a bit of the Thai Chopped salad at Panera. Yum!

  20. 20

    Aimee @ ShugarySweets — July 8, 2011 @ 2:40 AM

    Yum, looks so healthy. Thanks for sharing!

  21. 21

    Katrina — July 8, 2011 @ 9:05 AM

    This is brilliant! Beautiful recipe!

  22. 22

    Mary Ann — July 8, 2011 @ 11:53 AM

    This looks fabulous. I really could go for the entire bowl of it right now!

  23. 23

    Susie — July 8, 2011 @ 11:05 PM

    I thoroughly enjoyed being your assistant!

  24. 24

    Jacqueline — July 9, 2011 @ 2:05 AM

    Thai Salad – a definite winner for summer. Full of flavour, freshness and zing and so easy to make ;-)

  25. 25

    Nourhan @ Miss Anthropist's Kitchen — July 9, 2011 @ 10:00 AM

    This looks absolutely delicious! Your pictures are gorgeous too! :)

  26. 26

    Heidi @ Food Doodles — July 9, 2011 @ 9:12 PM

    That looks awesome :D I love that pretty much the whole rainbow is in that bowl, haha. And it looks delicious!

  27. 27

    miri leigh — July 10, 2011 @ 12:18 PM

    This looks so fresh and beautiful…the PERFECT summer salad. Thanks for sharing!

  28. 28

    Susie — July 10, 2011 @ 6:31 PM

    I love the colors in your salad – it looks delicious! I’m really impressed with the pictures and the fact your sister did all the julienne-ing for you. Thanks for sharing this. I hope you have a wonderful vacation.

  29. 29

    Paul @cookingmesoftly — July 11, 2011 @ 3:35 AM

    …nice composition & images
    ciao from Italy

  30. 30

    chelle — July 11, 2011 @ 6:27 AM

    omg this looks so good and colourful! i should try this salad one day, i think i’ll enjoy it. :)

  31. 31

    bhavani/ameanderingmango — July 11, 2011 @ 2:48 PM

    Fresh and beautiful colours – this salad looks amazing! Great website by the way – my first time here and will definitely be back. Thanks!

  32. 32

    Karina — July 12, 2011 @ 3:51 PM

    So gorgeous. So fresh. Don’t you love summer?

  33. 33

    Katie — July 13, 2011 @ 3:23 PM

    All of those fresh veggies are making me swoon! Wow!

  34. 34

    Gina @ Skinnytaste — July 13, 2011 @ 4:40 PM

    The salad looks great, really love your new painted background too!!

  35. 35

    Tracy — July 14, 2011 @ 7:06 PM

    Great looking salad! Just heard about your website from some people at the beach in Green harbor.

  36. 36

    The Cilantropist — July 14, 2011 @ 10:43 PM

    Wow this salad is so beautiful! Love the photo of your mixing it up with those beautiful salad tongs. :)

  37. 37

    Lori Lange — July 14, 2011 @ 10:56 PM

    How fun! I’ll be in GH this Sat!

  38. 38

    Kelly Senyei — July 19, 2011 @ 9:19 AM

    This looks so fresh and light! Can’t wait to toss it together this weekend!

  39. 39

    dianne hunt — March 17, 2012 @ 7:11 AM

    Love salads with loads of veggies…not too sure of the fish paste in the dressing,not a fish fan

  40. 40

    Kerri — March 23, 2012 @ 8:33 AM

    I love the look of this salad! Do you have another dressing recipe that you would suggest to go with this salad? I am allergic to fish sauce. Thanks!

  41. 41

    Lori Lange — March 26, 2012 @ 5:19 PM

    I suppose I’d just look for another Asian salad dressing recipe on the internet… or purchased.

  42. 42

    Artemis Nomad — April 2, 2012 @ 1:23 PM

    Greetings from Accra, Ghana. I made this for the first time tonight and it is fantastic….even without the cabbage. I paired it with the Pioneer Woman’s Asian Flank Steak (http://savorysweetlife.com/2011/04/the-pioneer-womans-black-heels-to-tractor-wheels-and-asian-inspired-flat-iron-steak-recipe) and the whole meal was divine. Thank you for sharing.

  43. 43

    Jenne — May 29, 2012 @ 6:30 AM

    Do you think one could use anchovy paste with water or soy sauce to make a fish sauce? I have anchovy paste and hate to buy a bottle of fish sauce for 1 TBSP. Just wondering. Thank You! :)

  44. 44

    Lori Lange — May 29, 2012 @ 6:41 AM

    I have no idea! You could try Googling “sub for fish sauce” and see what comes up.

  45. 45

    Bonnie — July 2, 2012 @ 9:43 PM

    need suggestions for substitutions of napa chinese cabbage and fish sauce? I live in Baku Azerbaijan and those two such items are not available to me – regular cabbage or iceberg lettuce is …

  46. 46

    Lori Lange — July 4, 2012 @ 9:32 AM

    Hi Bonnie- regular cabbage should be just fine. I googled subs for fish sauce, and here is the link I came up with- hope this helps: http://www.librarything.com/topic/27379