June 16, 2007

Recipe: Chilled Green Curry Salad

I threw this together for last BBQ. It was a hit. It's refreshing and spicy at the same time. I think it may become a regular in the rotation.

(For the salad:)
-1 head lettuce, chopped in the cuisinart (I actually shredded it, but E and I agreed that it would be much better chopped next time)
-2 large red bell peppers, cored, and chopped in the cuisinart into strips
-2 english cucumbers, skins on, sliced in the cuisinart

(For the dressing:)
-1 T soy sauce
-1 t green curry
-juice of 1/2 lemon
-2 T brown sugar
-3 T fish sauce

1. Pull vegetables straight from the fridge (hence the chilled part). Use the cuisinart to prep the vegetable components. Put them in a bowl and mix them with your hands.
2. Combine the dressing ingredients and stir with a fork 'til the sugar is dissolved. Pour over salad.
3. Serve immediately or chill and serve the next day.

Other ingredients I would have considered if they were lying around:

-shredded carrots
-shredded cabbage
-glass noodles


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