Fresh Apricot Thai Salad Recipe
Fresh Apricot Thai Salad Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 4
- Calories: 83
- Fat: 3 g
- Saturated fat: 0 g
- Carbohydrates: 10 g
- Sugar: 7 g
- Sodium: 493 mg
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 18 mg
Recipe type: Salad
Cuisine: American
Prep time:
Total time:
Fresh and well ripe California apricots bring this wonderful Thai salad to life. Topped with a vegetable mixture and grilled chicken, this flavourful crispy entrée will surely drive your taste buds over the top. This fresh apricot Thai Salad recipe makes a wonderful meal and a refreshing dinner-time salad on hot summer days.
Ingredients
- Fresh California apricots (nicely sliced) - 2 cups
- Diced cooked chicken - 2 cups
- Cucumber (peeled, sliced and seeded) - 1 cup
- Bean sprouts (rinsed and drained) - 1 cup
- Rice vinegar - ¼ cup
- Fresh cilantro (finely chopped) - 1 tablespoon
- Sugar - 2 teaspoons
- Pure vegetable oil - ¼ cup
- Chilli oil - ½ teaspoon
- Leafy salad greens (optional) - 2 handful or as needed
- Peanuts (coarsely chopped) - 2 tablespoons
- Lime (thinly sliced) - 1
Instructions
- In a large glass bowl, mix up the California apricot slices, chicken cubes, cucumber slices and rinsed bean sprouts.
- Use a plastic wrapping sheet to cover the bowl and set the apricot mixture aside to marinate.
- Take another small glass bowl and pour rice vinegar into it.
- Sprinkle with the finely chopped fresh cilantro and some sugar.
- Beat it with a whisk until the sugar dissolves completely and forms a syrupy mixture.
- Whisk in pure vegetable oil and chili oil.
- Now drizzle the vinegar-oil mixture over the apricot mixture in the large mixing bowl.
- Use a flat wooden spatula to toss the ingredients thoroughly until nicely coated.
- Set the salad aside and place some fresh leafy salad greens on four medium plates.
- Arrange your fresh apricot Thai salad on four salad plates, dividing equally.
- Garnish the salads with lime wedges and sprinkle with the coarsely chopped peanuts.
 - 2 cups Diced cooked chicken - 2 cups Cucumber (peeled, sliced and seeded) - 1 cup Bean sprouts (rinsed and drained) - 1 cup Rice vinegar - ¼ cup Fresh cilantro (finely chopped) - 1 tablespoon Sugar - 2 teaspoons Pure vegetable oil - ¼ cup Chilli oil - ½ teaspoon Leafy salad greens (optional) - 2 handful or as needed Peanuts (coarsely chopped) - 2 tablespoons Lime (thinly sliced) - 1 Instructions In a large glass bowl, mix up the California apricot slices, chicken cubes, cucumber slices and rinsed bean sprouts. Use a plastic wrapping sheet to cover the bowl and set the apricot mixture aside to marinate. Take another small glass bowl and pour rice vinegar into it. Sprinkle with the finely chopped fresh cilantro and some sugar. Beat it with a whisk until the sugar dissolves completely and forms a syrupy mixture. Whisk in pure vegetable oil and chili oil. Now drizzle the vinegar-oil mixture over the apricot mixture in the large mixing bowl. Use a flat wooden spatula to toss the ingredients thoroughly until nicely coated. Set the salad aside and place some fresh leafy salad greens on four medium plates. Arrange your fresh apricot Thai salad on four salad plates, dividing equally. Garnish the salads with lime wedges and sprinkle with the coarsely chopped peanuts. 3.2.1284
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