Ingredients for Thai Vietnamese Salad Bar
- Romaine Lettuce Hearts
- Mixed Baby Greens
- Fresh Bean Sprouts
- Daikon Radishes
- 1 cup shredded carrots
- Scallions
- Seedless Cucumber
- Grape Tomatoes
- 1/4 cup minced red onion
- Fresh Mint Leaves
- Fresh Basil Leaf
- Nuts
- Toast
- Tamari Soy Sauce
- Vegetable Oil
- Chicken Cutlets
- Salt & Freshly Ground Black Pepper
- Mahi Mahi
- Lime
- White Vinegar
- White Grape Juice Concentrate
- Peanut Butter
- Fresh Gingerroot
- Cayenne Pepper
- Pepper Jelly
- Garlic
- Fresh Ground Black Pepper
- Hot Chili Oil
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How to Make Thai Vietnamese Salad Bar
- Prepare the dressing(s): (Provide specific dressing recipes here. Example: Whisk together 2 tbsp lime juice, 1 tbsp fish sauce, 1 tbsp brown sugar, 1 tsp sesame oil, and a pinch of red pepper flakes for a classic Thai dressing.)
- Wash and prepare all vegetables: Chop lettuce (4 cups), shred carrots (1 cup), thinly slice cucumbers (1 cup), mince red onion (1/4 cup), and chop fresh herbs (cilantro 1/2 cup, mint 1/2 cup, basil 1/4 cup).
- Cook any necessary components: (If the recipe includes cooked elements like grilled chicken or shrimp, provide instructions here with measurements. Example: Grill 1 lb boneless, skinless chicken breasts until cooked through. Slice into strips.)
- Arrange salad bar components: Set out bowls of prepared vegetables, herbs, cooked proteins (if any), noodles (if any), and dressings. Provide serving utensils.
- Let guests create their own salads: Enjoy the party!
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
128g
Fat
42g
Carbs
27g
