Gently stir in the basil leaves. Fantasic dressing with salad made up of beansprouts, finely sliced red and green bell peppers, sliced scallions, sliced peeled and seeded cucumbers, (any combination you want of crunchy veg) and fresh herbs (try basil, mint or cilantro). Soak the corn in large bowl of cold water for 10 minutes. All rights reserved. Enjoy 50% off this Labor day on all OZO foods products with code OZOHALF. Drizzle the remaining dressing … Swirl the basil … Step 6. Use it instead of regular caesar salad dressing… and you’ll never go back! Heat thoroughly in a nonstick pan at medium-high heat, approximately 6-7 minutes, breaking it up with a spatula as it cooks. THAI BASIL LIME & COCONUT. Combine the salad ingredients in a bowl. After the mixture is well incorporated, slowly drizzle in the canola oil while the processor is still running. Slice fruit up into cubes (see photo instructions: How to Cut a Mango .) 2 Combine the vegetables … … Pull the husks back over the ears and tie the ends closed with kitchen twine. The pungent punch of the Thai Basil paired with the sour of rice wine vinegar and sweetness of honey yields a full flavored salad dressing. Assembly: Once the corn has cooled, cut the kernels off the cobs into a medium bowl and discard the cobs. It has not been tested for home use. Add mango cubes to the by Toon September 17, 2019. 2-4 PREP TIME. Spicy Thai Basil Salad. AWESOME STUFF TO MAKE WITH THIS SALAD DRESSING. 195 g. Rice Wine Vinegar. Puree all the ingredients, except the canola oil, in a blender or food processor. It’s perfect for green salads or drizzled over fresh seafood. Drizzle in 1/2 cup of the Thai Basil Vinaigrette Dressing while lightly tossing the salad together. Drizzle the remaining dressing over each serving. Drizzle about ¾ of the dressing mixture over the salad and toss gently. Salad: Peel back the corn husks, but do not remove them completely. Serve slightly chilled on serving plates, using a slotted spoon to keep excess liquids in the bowl. Step 6. After about 1 1/2 minutes, test the oil with a droplet of water; if it sizzles, it's ready. Transfer the cooked meat to a plate and set aside. Drizzle the remaining dressing … Remove them from the grill and let the ears cool to room temperature. OZO™ Plant-Based Ground ... Drizzle about ¾ of the dressing mixture over the salad and toss gently. OZO, The Plant-Based food of the Denver Broncos! SERVES. Drain the water, shake off the excess and put them on the grill for 15 minutes, turning every 3 to 4 minutes until the corn is tender. Divide the salad into 4 servings and top each plate with cooked meat. Vinaigrette: While the corn is cooling, prepare the dressing. 1/2 cup loosely packed clean Thai basil leaves, plus more for garnish https://www.saltedtv.com/recipes/thai-basil-vinaigrette-by-chef-malcolm-mitchell Slowly drizzle in oils while whisking. Divide the salad into 4 servings and top each plate with cooked meat. Soak the corn in large bowl of cold water for 10 minutes. Sign up for the Recipe of the Day Newsletter Privacy Policy, Grilled Corn and Tomato Salad with Thai Basil Vinaigrette Dressing, Tomato and Watermelon Salad with Ginger Vinaigrette. 2-4 PREP TIME. Pull the husks back over the ears and tie the ends closed with kitchen twine. Ingredients. Thai Salad Dressing. Divide the salad into 4 servings and top each plate with cooked meat. A unique blend of creamy coconut, zesty lime and fresh Thai basil. 1 small or 1/2 large red onion, finely chopped, 2 cups grape tomatoes, quartered lengthwise, 4 to 5 large Thai basil leaves, roughly chopped, Kosher salt and freshly cracked black pepper. Spicy Thai Basil Salad. Taste and adjust seasoning with more salt and lime juice if needed. A viewer or guest of the show, who may not be a professional cook, provided this recipe. 10 minutes COOK TIME. Add your email to find out what's cooking at OZO, from new products to recipes and more. The pungent punch of the Thai Basil paired with the sour of rice wine vinegar and sweetness of honey yields a full flavored salad dressing. Prepare the dressing by mixing all the ingredients. © 2020 Discovery or its subsidiaries and affiliates. 10 minutes Ingredients. Carefully pick off and discard the wispy silk threads that are attached to the corn. 16 g. Thai Basil. https://www.marionskitchen.com/amp/thai-basil-lime-coconut-salad-dressing Drop the basil into the oil in a single layer, and sprinkle with 2 pinches of salt. Season the OZO Plant-Based Ground with the salt and black pepper. Salad: Peel back the corn husks, but do not remove them completely. Reserve the remaining dressing. 1 Whisk all ingredients except oils in a large bowl. Description An aromatic and refreshing vinaigrette that works great on a hot summer day. OZO™ Plant-Based Ground ... Drizzle about ¾ of the dressing mixture over the salad and toss gently. Blend for 30 seconds, then transfer the dressing to a bowl. Season the salad with salt and pepper to taste, and add more dressing, if desired. Make the dressing: Place oil in medium drying pan over medium-high heat. Carefully pick off and discard the wispy silk threads that are attached to the corn. https://www.cdkitchen.com/recipes/recs/10/Thai-Salad-Dressing83011.shtml 4 g. Salt. Great finished off with some crunchy sesame seeds or cashews! 10 minutes Ingredients. Add the red onion and grape tomatoes and mix to combine. 10 minutes COOK TIME. SERVES.