RECIPE

Thai Chicken Salad with Cellophane Noodles (HSN Dinner Group Winner)

Serves 6

Ingredients:

4 1/2 to 5 ounces cellophane noodles (bean threads available at Asian markets and many supermarkets)

3 pounds of chicken breasts, poached, skin and bones discarded and the meat torn into thin shreds (about 4 cups)

1 cup finely grated carrot

2 cucumbers peelt, seeded and chopped

For the Dressing:

4 large garlic cloves

Thai Seafood Noodle Salad (HSN Dinner Group Winner)

Serves 6

Ingredients: 6 ounces rice vermicelli

2 red thai chilies, thinly sliced

2 garlic cloves, thinly sliced

1/4 cup sugar

1/2 cup fresh lime juice

1/3 cup asian fish sauce

2 tablespoons boiling water

1/2 pound medium shrimp, shelled and deveined

1 ...

Carrot Salad with Lime and Cilantro

Ingredients:

4 medium carrots
1 Tbsp fresh lime juice
1/8 tsp finely grated fresh lime zest
2 Tbsp finely chopped fresh cilantro leaves
1 tsp vegetable oil.
Garnish: fresh cilantro sprigs

Finely shred carrots and in a bowl toss together with remaining ingredients and salt and pepper to taste

Serve salad garnished with cilantro. Serves 4

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