Thai Garden Salad - Rachael Ray Every Day

    Thai Garden Salad

    If you don't want it too spicy, you can serve sliced chiles on the side and let dinner guests top their own salads.
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    thai garden salad

    Recipe by Rochelle Palermo

    Start to Finish: 15 minutes

    Servings: 6

    Ingredients

    • 1/4 cup fresh lime juice

    • 3 tbsp. grapeseed oil

    • 2 tbsp. finely chopped shallots

    • 2 tbsp. fish sauce

    • 1 tbsp. grated peeled fresh ginger

    • 1 Thai chile, sliced and seeded

    • 1 1/2 tsp. sugar

    • 4 cups thinly sliced cabbage

    • 2 Persian cucumbers, sliced

    • 6 oz. cherry tomatoes, halved

    • 3 oz. baby romaine leaves

    • 1 cup each fresh cilantro and mint leaves

    Preparation

    In large bowl, whisk together lime juice, grapeseed oil, shallots, fish sauce, ginger, Thai chile, and sugar. Toss with remaining ingredients; season.