This recipe showcases three herbs from the Farm ~ basil, cilantro & mint! Really delicious salad, especially as a side dish to grilled chicken or fish. Enjoy! ~ Stephanie
Ingredients
Dressing:
1 large shallot thinly sliced (about 1/4 cup)
1/2 tsp chili paste with garlic
2 tsp fish sauce
3 tbsp lime juice
1 tsp sea salt
3 tbsp light brown or turbinado sugar
2 tbsp water
2 tsp rice wine vinegar
1/2 tsp chili paste with garlic
2 tsp fish sauce
3 tbsp lime juice
1 tsp sea salt
3 tbsp light brown or turbinado sugar
2 tbsp water
2 tsp rice wine vinegar
Salad:1 small head Napa cabbage shredded, or 1 12-ounce package shredded white cabbage
1 cup shredded carrots
1/2 English cucumber, halved vertically and sliced thinly into half-moons
1/4 cup fresh mint leaves, torn into smallish pieces
1/4 cup fresh cilantro leaves, left whole
a few basil leaves torn into pieces
3 tbsp unsalted peanuts coarsely chopped
1 cup shredded carrots
1/2 English cucumber, halved vertically and sliced thinly into half-moons
1/4 cup fresh mint leaves, torn into smallish pieces
1/4 cup fresh cilantro leaves, left whole
a few basil leaves torn into pieces
3 tbsp unsalted peanuts coarsely chopped
Preparation
Combine dressing ingredients in small mixing bowl or 1 cup Pyrex measuring cup
Toss together all salad ingredients except peanuts.
Toss together all salad ingredients except peanuts.
At this point, salad and dressing can be refrigerated separately and refrigerated until just before serving.
Before serving, toss salad with dressing, then add peanuts and toss again.
Recipe reprinted from www.epicurious.com
Before serving, toss salad with dressing, then add peanuts and toss again.
Recipe reprinted from www.epicurious.com
No comments:
Post a Comment