Cook Grow Preserve

Thai Jungle Salad

Serves: 4

Prep: 15 minutes

Stove Time: 15 minutes

Salad

  • 1 lb steak (beef, venison, or ahi all work well)
  • 4 oz fettuccini noodles
  • 4 cups greens (combination of any kind of lettuces, cabbage, or spinach)
  • 1 chopped avocado
  • 2 chopped tomatoes
  • 1 chopped cucumber
  • 1/2 cup matchstick or sliced carrots (or broccoli slaw)
  • 1 chopped mango
  • handful of chopped basil
  • handful of chopped cilantro
  • handful of chopped mint
  • 1/2 cup peanuts or cashews

Dressing
  • 3 tbsp lime juice
  • 2 tbsp brown sugar
  • 1 tbsp fish sauce
  • 1 tbsp orange (or pineapple) juice
  • 1 tsp minced ginger
  • 1 tbsp chili paste (or sriracha)
  • 2 tbsp oil (choice or combination of sesame, vegetable, garlic, chili oil)

  1. Bring a pot of water to a boil and cook the fettuccini (9 – 11 minutes or as indicated on package)
  2. While the fettuccini is cooking, chop the lettuces, herbs, avocado, mango, and other vegetables
  3. Toss salad inputs together in a large bowl
  4. Whisk together the dressing ingredients and set aside
  5. When the fettuccini is done, strain and toss into the salad
  6. Prepare or reheat your choice of meat to top the salad – see recommended Seared Ahi, Venison Medallions (omit the balsamic reduction), or grilled flank steak recipes for options
  7. Slice the meat
  8. Toss the dressing and nuts into the salad
  9. Plate the salad and top with the sliced meat

Recipe Credit: The Thai Noodle Salad at Jakers Bar and Grill