Wednesday, May 11, 2016

Chopped and Spiralized Thai Salad with Crispy Shallots

There is a restaurant here in Charleston called Leon's Oyster Shop and I dream about their Siam Salad.  It is so light and refreshing,  it is quite possibly the perfect salad.  I don't ever branch out and try anything new there because I am scared I won't love it as much as the salad- although side note their avocado toast, Brussels sprouts and fried fish sandwich are also da bomb.

This salad is a little different. but my spin on their salad.   The Siam has peanuts and avocado which would be great added in here but wouldn't you know it my avocados were rotten when I opened them and we had no nuts.  Add them if you wish.  I added the spiralized zucchini and carrots because I love spiralizing things and had a few on hand from our Farmer's Market trip.    I like the combo of the spiraled veggies and shredded cabbage.    The fresh herbs and crispy shallots make this salad amazing and take it to the next level.   I want to put crispy shallots on everything. 

A few of you have asked which spiralizer I use.  The one pictured below is what I have.  I bought it about 2 years ago and still use it often.   I like that it has 3 different blade options.  It is also easy to clean you can place the whole thing in the dishwasher.  I also used this mandolin to shred the cabbage.    Both are great gadgets to add to your kitchen.

|| C H O P P E D   T H A I   S A L A D  + C R I S PY  S H A L L O T S ||

- 1 large zucchini spiralized
- 2 carrots spiralized
- 1 head Napa Cabbage shredded
- 2 baby cucumber halved and sliced thinly
- 1/4 cup mint chopped
- 1/4 cup basil chopped
-1/4 cilantro chopped
- 2 oranges peeled and segmented
- 3 shallots
- peanut oil

- 1/4 fish sauce
- 1/2 cup lime juice (juice of 4 limes)
- 1 teaspoon red pepper flakes
- 1/2 teaspoon minced fresh ginger
- 2 cloves of garlic minced
-2 tablespoons maple syrup

Use a mandolin and shred the cabbage and place in a large bowl.  Add zucchini, carrots, cucumber, basil, mint, and cilantro in the same bowl.  

Meanwhile heat 1 cup peanut oil on a skillet on medium heat.  Thinly slice the shallots and drop in the oil once it starts to get hot.  Cook until they start to brown about 5 minutes.  Be careful because you don't want them to burn.  I stirred mine around so they all cooked evenly.  Once they look light brown remove them with a fork or slotted spoon and lay on a paper towel and sprinkle with salt.

For the dressing whisk all ingredients together.  

Toss all vegetable ingredients together and mix with dressing.  Top with oranges and shallots right before serving.  



R's Rue said...


Sara said...

Looks delicious!

Heather A. said...

This sounds so good! I always love an Asian inspired salad and a good excuse to use my spiralizer!

xo Heather
Sweet Tea Jubilee

Unknown said...

Your salads never disappoint!

{SweetTennesseeBlog} said...

Can I hire you to be my chef?!? It makes me so hungry readying your Wednesday posts, everything looks amazing.

WAG Remote Worker said...

What is the 1/4 fish sauce? I'm assuming cup? And is there anything you could sub for it if you wanted to make this vegetarian?

Ali Barkley said...

Can you confirm how much fish sauce? Assuming cup, but wanted to be sure. Thanks so much!!

Unknown said...

Hi Natalie! How much fish sauce do you use for the dressing? Thanks!