A homage to my father’s Laotian roots, this warm salad is traditionally prepared with baby bok choy, snow peas, peapod shoots and baby mustard greens. Just use any seasonal green vegetables you like. —Monnie Norasing, Mansfield, Texas
Lime, cilantro and a little bit of heat create a unique Asian salad that’s out of this world. ”I love to try new recipes, like this one, for my husband and me,” writes Sharon Delaney-Chronis from South Milwaukee, Wisconsin.
“My husband and I love to eat Thai and Indian food, but notice that most of these cuisines do not offer fresh salads on their menus,” writes Grace Kunert of Salt Lake City, Utah. “This is a recipe we developed to keep all those ethnic flavors when we needed a light dinner.”
Carrie Hickam’s family in San Jose, California can’t seem to get enough of her fresh, colorful stir-fry salad with its spicy-sweet Asian flair. “They ask for it over and over,” she reports.
CARRIE’S TIP: “I like to round out this easy dinner with a crusty loaf of sourdough bread.”
A tasty peanut dressing lightly coats pasta and cabbage in this easy-to-make side dish that's perfect for potlucks or outdoor events. Try sesame oil instead of olive oil if you have some on hand. Laurie Davison - Clearwater, Florida
A splash of lime juice brightens and binds all the flavors in this salad that's chock-full of good-for-you ingredients and fresh herbs. The perfect potluck dish for summer outings! I like to use roasted or grilled fresh corn. —Jennifer Wickes, Pine Beach, New Jersey
Here's a deliciously different salad that blends grilled shrimp, a lean source of protein, with the low-calorie crunch of cucumber and onion. It's tossed and dressed with Thai flavors of sesame, cilantro, lime and refreshing mint.
Annette Traverso - San Rafael, California
"When I worked as a cook on the ferries that travel between Bellingham, Washington and southeastern Alaska. I served this salad to our passengers and crew, and it always received compliments," notes Patricia Morgan of Haines, Alaska. "It's best chilled overnight."
I combined several recipes to come up with my healthier twist on traditional pad thai. My version has only one-third the sodium of frozen versions you find in the store. —Beth Dauenhauer, Pueblo, Colorado