Well, the moisture that hovered over 02451 on the radar last night never really turned into rain, just a few droplets here and there. Temperatures have been hanging in the upper 80′s and low 90′s the past several days and are expected to remain there until the end of the week. With little motivation to be anywhere near my stove but loads of fruits and veggies to gobble up, I’ve been taking it easy and enjoying many items in the raw. That, of course, does not include the blueberry crisp I made on Friday and have been nibbling at each day since.
I had the pleasure of eating a three-course meal at the Elephant Walk a few nights ago and was immediately inspired to recreate the Cambodian-style salad I was served after noshing on their spectacularly-flavorful nataing appetizer. Having most of the ingredients already at home, I put together a similar slaw-like dish featuring local Napa cabbage, carrots, red onion, garlic, basil, and mint. Super fresh and healthy, this salad is sure to please anyone with a taste for the exotic.
Napa Cabbage Salad
Makes about 4 small salads or 2 large salads
- 1/2 head of Napa or Chinese cabbage, shredded
- 2 carrots, grated
- handful of fresh basil and mint, chiffonade sliced
- 1/2 cup peanuts, finely chopped
- Tuk Trey dressing (see below)
Prepare ingredients as described. In a large bowl, toss cabbage with carrots. Serve on plates, garnishing with herbs and nuts; drizzle with dressing and serve immediately.
Tuk Trey Dressing
Fills one half-pint jar
- 1/4 cup water
- 1/3 cup fish sauce
- 5 tsp fresh lime juice
- 3 tbsp sugar
- 1 clove garlic, crushed
- 1 small shallot or onion, minced
- salt to taste, if needed
In a large bowl, whisk ingredients together; taste and add salt, if needed. Use immediately; refrigerate any remaining dressing in a non-reactive container.