Thank you to Ric Orlando at New World Home Cooking for sharing this recipe with us!
This salad is refreshingly crunchy blend of summer sprouts, veggies and greens in a slightly sour dressing. You can be creative with the raw veggies. Use nice lanky sprigs of mint and cilantro
Makes 4 hearty servings with extra dressing
For the Salad:
4 cups julienne or shredded crunchy veggies
I suggest
Napa cabbage
Carrot
Beet
Summer squash
Cucumber
Leek or scallion
daikon radish, red or any other radish
2 cups fresh baby lettuces
1 cups mung bean sprouts
1 cup pea, broccoli or radish sprouts
1/2 cup chopped peanuts (unsalted, roasted)
12 medium-size basil leaves, torn into pieces
6 tender spearmint tops, torn into pieces
4 medium cilantro sprigs, torn into pieces
For the Sweet and Sour Rice Vinaigrette:
¼ cup hot water
¼ cup tablespoons rice vinegar
4 tablespoons sugar
2 tablespoons tamarind paste (see Note)
1/4 cup peanut or sunflower oil (don’t use olive oil here—the flavor doesn’t work)
3 tablespoons Thai or Vietnamese fish sauce, or substitute soy sauce
1/4 cup white sesame seeds
To make the vinaigrette, combine the vinegar warm water. Dissolve the sugar and tamarind in the vinegar-water mixture.
Whisk in the oil, fish sauce and sesame seeds.
Layer each of 4 large bowls with the baby greens, julienne and sheredded veggies, sprouts and herbs.
Shortly before serving, drizzle the vinaigrette over the salad and toss gently. Top with chopped peanuts.
Serve with chopsticks.
Note: Tamarind concentrate paste is available at many Asian markets. Tamarind pulp, which contains seeds and skins, cannot be substituted for tamarind paste without considerable preparation.
This salad is refreshingly crunchy blend of summer sprouts, veggies and greens in a slightly sour dressing. You can be creative with the raw veggies. Use nice lanky sprigs of mint and cilantro
Makes 4 hearty servings with extra dressing
For the Salad:
4 cups julienne or shredded crunchy veggies
I suggest
Napa cabbage
Carrot
Beet
Summer squash
Cucumber
Leek or scallion
daikon radish, red or any other radish
2 cups fresh baby lettuces
1 cups mung bean sprouts
1 cup pea, broccoli or radish sprouts
1/2 cup chopped peanuts (unsalted, roasted)
12 medium-size basil leaves, torn into pieces
6 tender spearmint tops, torn into pieces
4 medium cilantro sprigs, torn into pieces
For the Sweet and Sour Rice Vinaigrette:
¼ cup hot water
¼ cup tablespoons rice vinegar
4 tablespoons sugar
2 tablespoons tamarind paste (see Note)
1/4 cup peanut or sunflower oil (don’t use olive oil here—the flavor doesn’t work)
3 tablespoons Thai or Vietnamese fish sauce, or substitute soy sauce
1/4 cup white sesame seeds
To make the vinaigrette, combine the vinegar warm water. Dissolve the sugar and tamarind in the vinegar-water mixture.
Whisk in the oil, fish sauce and sesame seeds.
Layer each of 4 large bowls with the baby greens, julienne and sheredded veggies, sprouts and herbs.
Shortly before serving, drizzle the vinaigrette over the salad and toss gently. Top with chopped peanuts.
Serve with chopsticks.
Note: Tamarind concentrate paste is available at many Asian markets. Tamarind pulp, which contains seeds and skins, cannot be substituted for tamarind paste without considerable preparation.
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