Would You Like Some ... Thai Salad?

I’m a sucker for all things Thai, and I also crave hearty salads in the spring when my desire to actually cook seems to fly right out the window.  This recipe combines both those things, and happens to be the matching salad to the Peanut Sauce (a la Moosewood) that I posted last week!  It’s filling, easy, flexible, and delish.  Without further ado …

Thai Salad (a la Moosewood)

  • a bunch of crisp lettuce
  • 1 carrot, cut however you like it
  • 1 bell pepper, sliced
  • 1 cucumber, seeded and sliced
  • 2 tomatoes, diced (or a bunch of grape-sized ones)
  • 2 potatoes, boiled and sliced
  • 4-6 hardboiled eggs, in chunks
  • diced tofu (plain or fried) if you wish, we avoid non-fermented soy products and I often sub in chicken instead
  • handful each of cilantro, mint, and basil if you have them around
  • bean sprouts are good too

Top it with a good dollop of peanut sauce, and devour!