THAI SALAD

Ingredients

• 3 cups thinly sliced cabbage (napa, savoy or green)
• 1 cup julienned carrots
• 1 cup julienned seeded English cucumber
• 1 cup julienned seeded Roma tomatoes
• Thai Dressing
• 3 tbsp chopped fresh cilantro
• 3 tbsp thinly sliced fresh basil
• 3 tbsp thinly sliced fresh mint
• 1/2 cup unsalted blanched roasted peanuts, toasted and chopped

Directions

1. Combine cabbage, carrots, cucumber and tomatoes in a bowl. Add dressing and toss to combine. Let stand for 2 - 3 minutes, tossing occasionally. Add cilantro, basil and mint; toss gently to combine. Serve topped with peanuts. Serve immediately.

Ingredients

• 1/4 cup fresh lime juice
• 2 tbsp fish sauce
• 2 tbsp granulated sugar
• 2 tsp rice vinegar
• 6 slices fresh ginger, 1/8 inch thick
• 2 lime leaves or 1/2 tsp grated lime peel
• 1 piece lemon grass stalk (2 inch), chopped
• 1 clove garlic, bruised
• 1 sprig cilantro
• 1 Thai red or green chile pepper, halved and seeded
• 1 tbsp canola oil

Yield: Makes about 1/2 cup.

Directions

1. Combine all ingredients except oil in a small non-reactive saucepan. Bring to a boil over medium heat. Remove from heat.
2. Transfer mixture to a heatproof bowl and cool to room temperature, stirring occasionally. Cover and refrigerate for at least 1 hour or up to 24 hours.
3. Strain mixture through a sieve into a bowl; discard solids. Gradually whisk in oil until blended.