I’m on an Asian inspired kick lately. And Thai is my absolute favorite Asian flavor profile. I just can’t seem to get enough of the salty, sour, sweet, and spicy combination. I have to admit I’m a bit intimidated when it comes to cooking Thai, but as this blog progresses I’m sure there will eventually be many Thai dishes posted since I love to try new recipes. This Evil Jungle Thai Salad is a new one for me and one I will be making over and over again!
I was chatting with my mom about my attempts at two different Pad Thai recipes when she told me about her favorite Thai inspired salad she had at Houstons restaurant. It sounded so delicious, easy and perfect for a hot and humid summer day. I knew I had to find the recipe online and give it a try. I came across several recipes that were all similar to the recipe she forwarded me from Epicurious so I went with that one. I’ve never had this salad at the restaurant and didn’t have anything to compare it to so I didn’t want to experiment too much first time around. Turns out it was so tasty just the way it was. No tweaking required, although I did add a quick marinade to the steak and used a few shortcuts in the ingredients. This was an outstanding salad that I’m sure I will make again!Print
Evil Jungle Thai Salad
For the Marinade:
- 3 Tbls. fish sauce
- Juice and zest from 1 lime
- 1 Tbls. palm sugar
For the Dressing:
- 3 Tbls. lime juice
- 1 Tbls. fish sauce
- 1 Tbls. orange juice
- 1 clove garlic, minced
- 1 1/2 tsp. chile paste
- 2 Tbls. palm sugar
- 1/2 tsp. sesame oil
- 2 Tbls.grapeseed or canola oil
For the Salad:
- 1/2 lb. flank steak
- 2–3 oz. dried rice noodles (soaked in hot water until soft, drain then and chill)
- 1 sm. bag spring mix mesculn
- 1/4 head savoy cabbage, shredded
- 1 C. matchstick cut carrots (precut in bag)
- 1 avocado, sliced
- 1/2 english cucumber, diced
- 1 C. frozen, cubed, mango – defrosted
- 2 tomatoes, cut in wedges
- 2 scallions, thinly sliced
- 3 Tbls. dry roasted peanuts, chopped
- 1/4 C. each, chopped cilantro, mint and basil
For the Marinade:
- Combine fish sauce, lime juice, lime zest, and palm sugar in small bowl. Pour over steak and marinate about 30 minutes or so prior to grilling.
For the Salad Dressing:
- Wisk lime juice, fish sauce, orange juice, garlic, chile paste, palm sugar, and oils together is small bowl. Set aside while you prepare the rest of the salad.
For the Salad
- Remove steak from marinade and grill on BBQ or grill pan a few minutes on each side (depending how hot your grill is), until medium rare. Let meat rest a few minutes, then slice on bias and toss with 2-3 tablespoons of the dressing.
- Mix remaining salad ingredients (except peanuts) in large bowl. Add dressing and toss to coat. Divide salad among plates, mound steak on top and sprinkle with chopped peanuts.
Feel free to substitute brown sugar for the palm sugar. And of course you can always use fresh mango if you have it and cut up your own carrot instead of purchasing ready-cut carrots.