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recipes 2006 07 thai beef salad
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(116)
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If you love the sour-salty-sweet Thai green papaya salad, you’ll love this peak-summer version made with tomatoes and cucumbers.
4.6
(4.6)
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This is no simple salad: It’s a multicourse meal on a plate. Its dramatic presentation is part of the allure.
4.5
(4.53)
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This adaptable Thai salad with beef, aromatics, and plenty of herbs and lime juice is as spicy as it is bright.
4.7
(4.71)
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This Laotian-style rice salad is crunchy, spicy, sour, and bright. Store-bought red curry paste and skillet-crisped rice keep it fast and weeknight friendly.
4.6
(4.6)
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Unless there’s a Thai restaurant right next door, there’s a good chance you can make this easy pad Thai recipe faster than having it delivered.
4.0
(4.16)
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The secret to a dinner-worthy salad? A deeply savory cooked element, like miso-roasted tempeh and mushrooms.
4.4
(4.43)
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This salad is palate-cleansing and refreshing. A little spicy, a little tart—and you can prep it in advance.
4.7
(4.67)
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This towering salad—built with the components of a muffuletta sandwich like mortadella and an olive dressing—is ready for a party.
3.7
(3.71)
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Grain salads, like this herb-spiked one made with smoky freekeh, come together instantly with leftovers—reason enough to cook off a batch on Sundays.
4.0
(3.91)
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The marinade for these “simple but sublime” grilled pork steaks is packed with tons of Thai flavors anchored by garlic, cilantro, and white peppercorns.
5.0
(4.83)
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Inspired by the flavors of Vietnamese pho, this ground beef and rice noodle soup comes together in just 20 minutes.
4.0
(3.75)
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You can—and you should!—eat fried slices of lemon in your salad. (Trust us.)
4.0
(4.13)
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The dressing and assembled ingredients alone make this salad a star. But the extra effort of cooking the vegetables is worth it we promise!
4.5
(4.5)
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The thing that makes this satisfying, spicy-tangy salad so great? It’s equally as delicious served warm for dinner as it is eaten cold for lunch the next day.
5.0
(4.75)
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A punchy fish sauce vinaigrette works as a marinade and as a dressing for glass noodles and handfuls of basil and cucumber.
5.0
(4.89)
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Part Caesar, part patatas bravas, and supremely likeable, thanks to a sassy dressing with a clever shortcut.
4.0
(4.04)
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The citrus juice and sherry vinegar in the dressing work hard to tenderize the hearty kale and crunchy broccoli slaw as they sit in the fridge.
4.5
(4.5)
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Basil is wilted like a leafy green in this thai beef stir fry recipe, then added raw at the end for a double dose of its aromatic flavor.
4.0
(4.08)
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This pick-your-own-protein salad is all about the green goddess dressing, an herby, punchy, creamy green sauce that originated in San Francisco in the 1920s. It's just as delicious as it is versatile: You can use any combo of tender herbs (cilantro, mint, basil, parsley, dill, tarragon, chives), cultured dairy (yogurt, sour cream, buttermilk, labneh, crème fraîche), and acid (lemon juice, lime juice, unseasoned rice vinegar, apple cider vinegar).
5.0
(4.81)
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Toss tomatoes in a simple preserved lemon, soy sauce, and chile marinade while you sear a well-marbled steak for a dinner for two in no time.
5.0
(5)
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A palate cleanser packed with sweet, sour, and salty flavors; taste and tweak the seasonings as you go.
4.7
(4.71)
Easy
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A creamy, curried soup you can make on a weeknight, no sweat.
5.0
(4.85)
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The difference between this papaya salad and a Thai-style one comes down to spice and sugar, says chef and author David Tanis. The Vietnamese one is sweeter and less hot. Have all the ingredients assembled, but dress the salad just before serving.
4.0
(4)
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With bold crunch from cucumber and shallots, this tangy, spicy, sweet Thai-inspired dressing is great on grilled meats—and tasty enough to eat by the spoonful.
5.0
(5)