The salad is refreshing after a curry dish.
2 Tbs. (30 ml) each: soy sauce or gluten-free liquid amino
1 Tbs. (15 ml) each: grated ginger and water
สลัดกับน้ำสลัดไทยขิง
/S̄lạd kạb n̂ả s̄lạd thịy k̄hing/
Serves 8
A. Dressing:
5 Tbs. (75 ml) olive oil2 Tbs. (30 ml) each: soy sauce or gluten-free liquid amino
1 Tbs. (15 ml) each: grated ginger and water
1 tsp. (5 ml) each: chopped garlic and organic sugar
1. In lidded jar, combine the ingredients.
2. Shake well.
B. Salad:
6 cups/48 ounces (1200 g) mixed organic lettuce
1 sliced organic cucumber
1 cup (200 g) orangic sliced carrots
2 sliced organic scallions
C. Serve with:
- Asian rice noodles
- "Red Lentil Thai Curry" http://veggiefernandezs.blogspot.com/2017/01/red-lentil-thai-curry-slow-cooker.html
