{"id":234,"date":"2012-02-22T20:35:35","date_gmt":"2012-02-23T04:35:35","guid":{"rendered":"http:\/\/www.greencarrotclub.com\/?p=234"},"modified":"2012-02-22T21:03:15","modified_gmt":"2012-02-23T05:03:15","slug":"tossed-thai-green-salad","status":"publish","type":"post","link":"https:\/\/www.greencarrotclub.com\/?p=234","title":{"rendered":"Tossed Thai Green Salad"},"content":{"rendered":"

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For our salad schedule, one of us makes salad for Monday & Tuesday. \u00a0Sometimes it’s good to have a second day of the same salad so that you can fix things that weren’t quite right the first time. \u00a0The first day of this salad had some dressing issues. \u00a0According to the recipe is says you can use soy sauce or fish sauce. \u00a0We chose soy sauce, and used the low sodium version. \u00a0As a result, the dressing tasted watered down. \u00a0Adding additional salt to the salad after serving helped though. \u00a0The second day we used fish sauce and it had a much better overall flavor. \u00a0I suspect using full sodium soy sauce would have accomplished the same result. \u00a0For those grossed out by fish sauce, don’t be, it’s really just a vehicle for salt. \u00a0The thai kind is called Squid Brand<\/a>, and it’s what we also us in thai cooking.<\/p>\n

Be sure and cut up the cilantro pretty fine or else it can be over powering in some bites. \u00a0We opted to not include the basil, but I can see how this could be good. \u00a0A good brand of coconut milk is Chaokoh<\/a>. \u00a0Both the coconut milk and fish sauce can be found at an asian market.<\/p>\n

Based on the recipe found at About Thai Food<\/a>.<\/p>\n

Ingredients<\/p>\n

makes 4 servings<\/em><\/p>\n