Wednesday, June 24, 2015

Simple Thai Salad


Using oils in the kitchen has become one of my greatest pleasures. I love fresh flavors and will grow as much as I can myself, but during our long winter months here in Northern Manitoba, Canada, I often run out of my favorite herbs and veggies. The great thing about oils is that a little goes a very long way; they won't go bad or die if I forget to water them.

Because I often cook by taste I don't have exact measurements, but I'll do my best to make things repeatable.

This is based on about 4 cups cooked rice noodles

Salad
1/2 package rice noodles (roughly)
1 carrot
1 red pepper
1/2 cucumber
1 green onion
15-20 cooked large shrimp
2 cups finely chopped lettuce (romaine hearts)

Dressing (adjust all to your taste preference)
1 tbsp chili garlic paste
1 tbsp rice wine vinegar
1 tbsp gluten free (non GMO) soy sauce (optional)
1 tsp honey (or other healthy sweetener)
1 tsp sesame oil
2 tsp lemongrass powder (I haven't tried YL oil for this yet and I don't have fresh either)
3 drops Lime Essential Oil
1 drop Basil Essential Oil
6-10 fresh mint leaves, roughly chopped (garnish)
1/4 c roasted & chopped peanuts (garnish)

Mix all together, let sit for 3-5 minutes to allow flavors to combine.