SALADS

ASIAN SALAD
(fusion - junie´s recipe)

3-ounce package Asian noodle
soup mix coarsely broken
1/2 cup roasted peanuts
2 tbs roasted sesame seeds
1 big bunch baby spinach leaves
2 mixed lettuce leafes
2 red cabbage leaves
4 long beans
5 bunch spring onions, chopped
4 cm ginger – julienne sliced
2 tbs oil

dressing

6 tbs olive oil
1/2 tbs sesame oil
3 tbs sugar
4 tbs lime juice
3 tbs soy sauce
2 cloves garlic - finely diced
crushed black pepper

Mix all dressing ingredients together. Season dressing with salt and pepper.

Heat 2 tablespoons oil, add noodles from soup mix nuts and sesame seeds. Stir until they are toasted and golden, about 5 minutes. Pour contents of skillet into large bowl and cool.

Cut and toss the rest ingredients. with enough dressing to coat. Place the roasted ingredients on top

Serves 6

CRISPY PEANUT SALAD
yam toa lisong

6 dl. peanuts
10 dried red chillis
10 kaffir lime leaves
3 spring onions - chopped
3 cm ginger - julienne sliced
1 lime - cut in small pieces
with skin
1 ts salt
oil for deep fry

Deep fry peanuts, dried chilli and kaffir lime leaves separetely and drain off oil on absorbant paper.

Add peanuts and the rest of ingredients in a bowl and toss together.

Serves 4

SPICY LEMONGRASS SALAD
yam takhrai

5 lemmongrass stalks, thinly sliced
3 cm ginger, julienne sliced
3 tbs deep fried dry shrimps
100 gr roasted or
deep fried cashew nuts
red cabbage and lettuce leaves

dressing

1.5 ts chopped smal chilies
2 tbs finely sliced shallots
2 ts sugar
3 tbs fish sauce
4 tbs lime juice

Garnish
20 mint leaves

Mix all ingredients for the dressing and set aside
Add lemmongrass,ginger, deep fried dry shrimps and cashew nuts. Blend this with the dresssing.
Spoon the mixture onto a bed of red cabbage leaves and lettuce.
Garnish with mint leaves

Serves 4

PAPAYA SALAD
som tam

6 small chillies
6 garlic cloves
4 tbs dried shrimp
4 long beans - chopped, 2 cm
4 tomatoes - diced
400 gr green papaya
(or carrot) - shredded
4 tbs roasted peanuts
6 tbs lime juice
6 tbs fish sauce
4 tbs palm sugar

Using a mortar and pestle, pound garlic, chillies and dried shrimp. Then peanuts, mash. Add long beans, bruise. Add sauces and sugar, blend well. Add tomatoes, and papaya or carrot, bruise.

Serves 4