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Fresh vegetable salad
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| Artist: |
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| Categories: |
Appetizers, Asian, Ethnic, Salads, Thai, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | SALAD | | 3
| cup | Mixed salad greens | | 1
| each | Carrot, chopped | | 1
| each | Cucumber, peeled & chopped | | 1
| each | Tomato, chopped | | 1
| each | Scallion, chopped | | 1/4
| cup | Fresh mint chopped, optional | | | SESAME-PEANUT DRESSING | | 1
| tbsp | Sesame seeds | | 2
| each | Garlic cloves, crushed | | 1
| tsp | Crushed red peppers | | 1/4
| cup | Brown rice syrup | | 2
| tbsp | Lime juice | | 3
| tbsp | Tamari | | 2
| tbsp | Water | | 1/4
| cup | Roasted peanuts, chopped |
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Procedures:
| 1 | Salad: tear greens into bite sized pieces. | | 2 | Toss all salad ingredients & arrange on a serving platter. | | 3 | Dressing: dry roast the sesame seeds in a small frying pan over medium heat, stirring often until golden brown, about 2 to 4 minutes. | | 4 | Set aside to cool. | | 5 | Whisk together the garlic, pepper flakes, syrup, lime juice, tamari & water. | | 6 | Pour dressing over the salad. | | 7 | Garnish with sesame seeds & peanuts & serve at room temperature |
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