thanying salad

I’ve been sick with feverish flu-ish symptoms this week. Tonight I decided that I would cure myself with food. This salad suited my innermost anti-viral cravings.  I did not remove the seeds from my chili’s.  Be warned, your mouth will catch fire if you do this.  I didn’t mind the heat, I’ve been chilly all week. Serves 4

Ingredients:

1/2 cucumber. halved, seeded and then coarsely diced.

4 small shallots, sliced

3 red chili’s seeded and sliced

2 Tbsp sucanat

4 Tbsp rice vinegar

fresh ground black pepper to taste

1/2 pound string beans, trimmed

2 tsp toasted sesame seeds for garnish

1/3 cup salted peanuts, finely crushed

3/4 pound cold, cooked chicken breast, cut into fine strips

3 carrots, cut into matchsticks

1 cup bean sprouts, rinsed

lettuce leaves for garnish

cilantro stems for garnish

Directions:

1. Place the diced cucumber in a bowl.  Pound the shallots and chili’s into a paste using a mortar and pestle, then add sugar, vinegar and pepper.  (should taste sweet, sour, and salty)

2. Drop your beans into a pot of boiling water, remove after 2 minutes, rinse under cold water, drain and cut into pieces

3. Toss the cucumber with the pounded shallots and chili’s.  add the peanuts and fold this dressing into the chicken strips, beans, carrots and bean sprouts just before serving.

4. Arrange on a serving dish with lettuce leaves and garnish with cilantro leaves and sesame seeds.

 

 

 

  1. oh you know spicy is my favorite. can’t wait to try this!

    • the 10 cent designer
      September 15, 2011 at 5:49 pm

      it’s possible that the prep process was a bit much for someone with the flu. exhausted now. but the salad was really good

  2. Wooooo this looks good. Cant wait to try this baby out!

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