Archive for February, 2011

Honey-Ginger/Lime Thai Salad

Salad:

2 cups thinly sliced and chopped red cabbage
2 cups thinly sliced and chopped napa cabbage
1/4 cup thinly sliced green onions
1/2 cup roughly chopped fresh mint, cilantro, or basil leaves, or a combination of herbs (or use more herbs if you have a lot)
1/4 cup chopped peanuts

Dressing:

2 teaspoons minced garlic
1 teaspoon hot sauce of your choice
3 tablespoons honey-ginger balsamic vinegar
1-2 tablespoons soy sauce
2 tablespoons Tahini, almond butter, or peanut butter
2 tablespoons lime olive oil
2 tablespoons roasted sesame oil

This salad is best when you add the dressing just before serving.  To make this into a complete meal, top the salad with a sauteed, sliced chicken breast drizzled with peanut sauce.

Chuka Soba Salad

Chuka Soba Salad

12-15 ounces Chuka Soba Noodles

1-1/2 teaspoons Roasted Sesame Oil

1/3 cup Rice Vinegar

Juice and grated peel of 1 fresh lime

1/2 cup Soy sauce

2 teaspoons crushed red pepper flakes

2 tablespoons sugar

2 cloves garlic-minced

1 cup grated carrot

3/4 cup chopped dry-roasted peanuts

1/2 cup fresh cilantro

Boil noodles according to package directions; drain and rinse with cool water.  Combine oil, vinegar, lime, soy sauce, pepper flakes, sugar and garlic.  Cut through the noodles to make them manageable and add them to the oil mixture, add carrots, nuts and cilantro, reserving some to use as a garnish.  Chill for at least an hour.  May be served cold or at room temperature.