Pineapple Tofu Kabobs
Cape Cod Chopped Salad

Salade Cambodgienne

Makes 4 servings

1 head, about 2 pounds, green cabbage, cut in half and very thinly sliced
1 cup peeled and shredded carrots
1/2 large onion, very thinly sliced crosswise
1/2 red bell pepper, thinly sliced 1/4-inch thickness
1/2 cup mint leaves, loosely packed
1/2 cup Asian basil leaves, loosely packed
1/2 cup peanuts, roasted and coarsely ground
1/3 cup tuk trey dressing (recipe below)
4 sprigs or more cilantro, chopped for garnish
Crushed chilies or thinly sliced fresh chilies optional for desired heat

In a large salad bowl, toss all the vegetables and herbs together. Set aside a handful of peanuts for garnish, and mix in the rest of the peanuts. Add the tuk trey dressing (recipe below) and toss well. Add a little spice, either crushed red chilies or thinly sliced fresh bird's-eye chilies if desired, and toss to mix well. Serve on large plate and sprinkle with the rest of the ground peanuts. Top with the cilantro sprigs for garnish.

Tuk Trey Dressing (vegetarian version)

1/4 cup water (I swap first two and use 1/4 C sugar and 1/2 C water)
1/2 cup sugar
4 1/2 teaspoons kosher salt (I used about 1 t.)
1 large clove garlic, minced
1 medium shallot, minced
5 teaspoons lime juice, freshly squeezed (added more as increased water amount)

In a small saucepan, bring the water to a boil and turn off heat. Add sugar and salt and stir to dissolve completely. Add remaining ingredients and stir to mix well. Let cool completely before dressing salad.

From: NPR

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