This thai beef salad recipe salad uses green, or unripened mango. Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine.
Renae has certifications in both Pastry Arts and Culinary Arts from the Institute of Culinary Education and works as a private chef and caterer, recipe tester and developer, and food writer. Renae has written and developed recipes for Rachael Ray In Season, the Kitchn, Food52, and more. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. This salad is very healthy, plus low in calories and fat and makes for a great side dish or a light lunch on its own. Enjoy it as a complete meal by adding cooked shrimp or chicken. Mix together all the salad dressing ingredients in a bowl or cup.
The dressing should be a mingling of sweet, sour, spicy, and salty, but more sweet than sour. Place the coconut in a dry frying pan or wok. Using a sharp paring knife, peel the skin from the mangoes. The flesh of the mangoes should be firm and light yellow-orange. Keep in mind there is a large flat stone at the mango’s center. Add the bean sprouts, cilantro, and spring onions, and the cooked chicken, shrimp, or tofu, if using, and the fresh-cut chile, if using. Add half the toasted coconut and toss well to combine.
Add the dressing and toss again. Taste, and add more fish sauce or soy sauce instead of salt if needed. Sprinkle the nuts, basil, and remaining toasted coconut over the top and serve. To make this salad ahead of time, grate the mango and place in a covered container in the refrigerator. Toast the coconut, prepare the dressing, and have the rest of the ingredients close at hand.
Then before serving, simply assemble the salad and toss. This post may contain affiliate links. Layered Taco Salad — A classic taco salad that everyone LOVES, it’s EASY, and it’s ready in 20 minutes! There’s ground beef, refried beans, red peppers, tortilla chips, cheese, lettuce, and tomatoes!
Easy Taco Salad for a Crowd This ground beef taco salad reminds me of every potluck, picnic, church basement, and graduation party type of salad I ate growing up. It is so dang good, so easy, ready in 20 minutes, makes a hefty batch, and I know that it’s a crowd-pleaser with kids and adults alike. The adults can feel good knowing there’s lettuce, tomatoes, and red peppers, while the kids can feel good knowing there are chips in a salad. I adore the mixture of textures and temperatures at play. First, the chips at the bottom of the pan are some of my favorite things in the recipe because they soften a bit underneath the warm taco-seasoned ground beef and refried beans. And because the beef and beans are warm when you layer the salad, the cheese that’s placed directly on top melts a bit.
The red peppers that cook with the beef and beans add hearty veggie texture, while the beans add a comfort food element to a salad, which is so nice. Finally, there’s the crisp cool lettuce, plus more cheese that doesn’t melt, and more chips that don’t soften and stay perfectly crispy, along with fresh and juicy tomatoes to make this a texture person’s dream salad. How to Make Layered Taco Salad Simply brown ground beef with a red bell pepper, add refried beans, and taco seasoning before turning the mixture out over a base of chips. Sprinkle the beef and bean mixture with cheese, lettuce, more cheese, crushed chips, tomatoes, and dig in. Can I Prep Homemade Taco Salad in Advance? If you’ll be serving this to guests, I don’t recommend making this ground beef taco salad too far in advance. The chips become soggy over time and the lettuce will start to wilt.
