Asian side salad from RecipeTin Eats by Nagi Maehashi

  • crispy fried shallots
  • cherry tomatoes
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute canola oil or vegetable oil for peanut oil, cashew nuts or almonds for crispy fried shallots, and cider vinegar for rice vinegar.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Thai chicken satay with peanut sauce; Vegetable dumplings (Potstickers 1); Thai stir fried noodles (Pad see ew); Honey prawns; Chinese BBQ pork (Char siu pork); Chow mein; Chicken fried rice; Thai fried rice; Indonesian fried rice (Nasi goreng); Thai drunken noodles (Pad kee mao); Chinese omelette (Egg foo young); Spring rolls; Kung pao chicken; Chinese corn soup with chicken; Sticky baked Chinese chicken wings

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canola oil or vegetable oil for peanut oil, cashew nuts or almonds for crispy fried shallots, and cider vinegar for rice vinegar.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.