Sunday, May 31, 2015

SNAP PEA SALAD WITH THAI VINAIGRETTE ENJOY DAN:

SNAP PEA SALAD WITH THAI VINAIGRETTE by CHEF DAN:
Serves 4

DRESSING:
1-tablespoon rice vinegar
1 tablespoon lime juice
2 garlic cloves, minced
1 tablespoon mirin
2 teaspoons fish sauce
1-1/2-teaspoons chili garlic paste
1 tablespoon Tamarind concentrate
1 tablespoon brown sugar
2 tablespoons sesame oil

SALAD:
1 (8 Oz) package sugar snap peas, ends trimmed, and cut on the bias into 1/2-inch pieces
1/2-English cucumber, halved lengthwise, then thinly sliced crosswise
1 red bell pepper, diced
1/2-head cabbage, finely chopped
2 carrots, halved lengthwise, and thinly sliced crosswise
2 scallions, bias-sliced into 1/2-inch lengths
3/4-cup chopped fresh cilantro
1/4-cup dry roasted peanuts

 DRESSING:
1.   Place all ingredients in a bowl except the oil and whisk to combine.
2.   Slowly drizzle in the oil, whisking continuously, until incorporated.
3.   Set aside.

SALAD:
1.   Place snap peas and next 6 ingredients in a large bowl.
2.   Drizzle with the dressing, and toss to coat.
3.   Transfer to a serving platter, sprinkle with peanuts and serve.

ENJOY DAN:                                          BON-APPETITE!!



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