One night in Bangkok Salad

April 24th 2014

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Recent media panic has been broadcasting that we need to up the veg to eight yes EIGHT servings per day! Did I mention preferably raw?Well I can tell you I do not get enough nor does my family...so I am on a mission to make this happen. Recently, I discovered this amazing Thai chicken salad at a food cart, mainly thinly sliced cabbage, it made getting down the cruciferous vegetables easy peasy! The varieties of textures and light, but complex dressing were amazing! I set out to make my own and got half my intake of veg in one meal, without feeling like i'm stuck eating rabbit food....or turtle food, I bet turtles eat a similar diet...and I think they both eat bugs as well and in extreme cases their young...yikes! The attention deficit is beginning...back on track Jones...back on track...I paired ours with some super lean, protein packed, affordable, humanely raised top round steak that was sliced thin, but you can use any protein you like and mix and match veggies as you and your palate see fit.
You will need for salad:
1 head cabbage, I used organic savoy, you can use bok choy, napa, green, purple, sky's the limit, shredded, if you are super low on time use a couple of bags of prepared "slaw" mix.
1 cup shredded carrots
1 cup bean sprouts
1 red bell pepper sliced, thinly.
1 serrano chile, sliced, thinly.
Dressing:
1/4 cup fish sauce
1/4 cup vegetable oil
2 tbsp seasoned rice wine vinegar
2 tbsp honey or agave
2 tsp soy sauce
2 tbsp sesame oil
juice from half of a lime
1 tsp sriracha (optional)
Toppings:
a handful cilantro
a handful mint
1/2 cup chopped, roasted peanuts
1/2 cup fried shallots
1 lb lean protein of choice
Method:
Whisk together dressing ingredients, use 1/3 of it to marinate protein of choice, set protein aside, pour the rest onto the salad ingredients (in a bowl, do I need to tell you that?), mix well, I use my hands, cause they are the best kitchen tool you have. Next up grill or broil your protein, you could honestly make the salad first and serve alongside whatever you feel like barbequin' (doing a bit of wishful thinking as we are on day 4 of gloom and doom here in Portland). Add your fresh herbs, peanuts and shallots to the salad and top with thinly sliced protein...TADA! Magic. I topped ours with edible flowers, cuz they are pretty, no other reason really, just a nice touch...and I think those count as a way to up the fresh veg! We eat with our eyes first right? Munch...munch...munch...crunch..crunch...crunch...I sang that out load...be glad there is no sound on this here blog...haha!