Thai Vietnamese Salad Bar
Elevate your next meal with the vibrant and customizable Thai Vietnamese Salad Bar, a feast of fresh flavors and textures perfect for gatherings or weeknight dinners. Bursting with colorful ingredients like crisp Romaine lettuce, shredded red cabbage, julienned carrots, and aromatic herbs like cilantro and mint, this salad bar invites everyone to build their perfect plate. With a choice of tender cooked shrimp, shredded chicken, and delicate rice noodles, it provides hearty, protein-packed options to suit any palate. Two irresistible dressings—creamy Thai-style peanut and tangy Vietnamese nuoc cham—tie it all together, while toppings like crunchy crushed peanuts and zesty lime wedges add the perfect finishing touch. Ready in just 40 minutes, this salad bar offers a delightful mix of Southeast Asian flavors and endless customization for a fun, interactive dining experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups Romaine lettuce
- 2 cups Shredded red cabbage
- 2 cups Carrots, julienned
- 1 large Cucumber, thinly sliced
- 1 cup Bean sprouts
- 1 cup Fresh cilantro leaves
- 1 cup Fresh mint leaves
- 4 cups Cooked rice noodles
- 1 pound Cooked shrimp, peeled and deveined
- 2 cups Cooked chicken breast, shredded
- 1 cup Crushed peanuts
- 4 pieces Lime wedges
- 1 cup Thai-style peanut dressing
- 1 cup Vietnamese nuoc cham dressing
Instructions
Wash and dry all fresh vegetables, herbs, and leaves.
Prepare the romaine lettuce by roughly chopping into bite-sized pieces.
Using a mandoline or knife, julienne the carrots and thinly slice the cucumber.
Arrange all the salad components—lettuce, red cabbage, carrots, cucumber, bean sprouts, cilantro, and mint—neatly on a large platter or in separate bowls.
Cook the rice noodles according to package instructions, rinse under cold water, and set aside.
Prepare the proteins: cook and shred chicken breast, and cook or peel shrimp as necessary.
Place the cooked rice noodles, shrimp, and shredded chicken breast in separate serving bowls.
Optional: Lightly toast the peanuts in a dry skillet for enhanced flavor, then crush them using a mortar and pestle or rolling pin.
Prepare small bowls of lime wedges for serving.
Pour the Thai-style peanut dressing and Vietnamese nuoc cham dressing into small serving bowls with spoons for guests to drizzle over their salads.
Set up the salad bar. Lay out all the prepared ingredients, along with the crushed peanuts, lime wedges, and dressings, allowing guests to customize their plates.
Encourage guests to start with a base of greens and noodles before adding their choice of proteins and toppings.
Nutrition Facts
Calories |
4613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.4 g | 234% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1291 mg | 430% | |
| Sodium | 7746 mg | 337% | |
| Total Carbohydrate | 429.3 g | 156% | |
| Dietary Fiber | 68.0 g | 243% | |
| Total Sugars | 108.6 g | ||
| Protein | 361.8 g | 724% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1697 mg | 131% | |
| Iron | 47.6 mg | 264% | |
| Potassium | 8657 mg | 184% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
