Peanutty Asian Style Salad
I have no idea if this was any good since I don't eat cucumbers. However, it was rapidly and completely consumed so I have to assume it was okay at least. It certainly looked very pretty, with all the colours, and it smelled good, if slightly fish-saucey. Nothing wrong with that. Fish sauce and peanut butter; two great tastes that taste great together, especially if there's some ginger in there too.
6 to 8 servings
30 minutes prep time
Make the Dressing:
2 tablespoons honey
2 tablespoons peanut butter
1/3 cup rice vinegar
1 teaspoon finely grated fresh ginger
1 tablespoon soy sauce
1 tablespoon fish sauce
Put the honey, peanut butter and vinegar together in a small jar, and heat (microwave) until the honey melts. Stir well until the peanut butter and honey are both totally dissolved and blended in. Peel and grate the ginger and add the rest of the ingredients. Mix well.
Make the Salad:
1 cup finely shredded red cabbage
2 cups finely shredded savoy or green cabbage
2 cups mung bean sprouts
1 large carrot
4 mini greenhouse cucumbers
1/3 cup chopped peanuts
Shred the red and savoy or green cabbages. Rinse and drain the bean sprouts and chop them roughly. Peel and grate the carrot. Trim the ends from the cucumbers, and cut them in quarters lengthwise, then cut them into pieces crosswise.
Toss the vegetables together with the salad dressing. Serve topped with the chopped peanuts.
Last year at this time I made Flax & Ryemeal Crackers.
6 to 8 servings
30 minutes prep time
Make the Dressing:
2 tablespoons honey
2 tablespoons peanut butter
1/3 cup rice vinegar
1 teaspoon finely grated fresh ginger
1 tablespoon soy sauce
1 tablespoon fish sauce
Put the honey, peanut butter and vinegar together in a small jar, and heat (microwave) until the honey melts. Stir well until the peanut butter and honey are both totally dissolved and blended in. Peel and grate the ginger and add the rest of the ingredients. Mix well.
Make the Salad:
1 cup finely shredded red cabbage
2 cups finely shredded savoy or green cabbage
2 cups mung bean sprouts
1 large carrot
4 mini greenhouse cucumbers
1/3 cup chopped peanuts
Shred the red and savoy or green cabbages. Rinse and drain the bean sprouts and chop them roughly. Peel and grate the carrot. Trim the ends from the cucumbers, and cut them in quarters lengthwise, then cut them into pieces crosswise.
Toss the vegetables together with the salad dressing. Serve topped with the chopped peanuts.
Last year at this time I made Flax & Ryemeal Crackers.
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