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Karthik Raja | all galleries >> Galleries >> The Cut and Paste Recipe Book > Thai Crunch Salad - CPK style
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Thai Crunch Salad - CPK style
23-FEB-2010 Jyothi Karthik Raja

Thai Crunch Salad - CPK style

Ingredients:
Napa cabbage, Red cabbage, Carrots, Scallions (green onions), English (hothouse) cucumber, edamame, peanuts, avacados, cilantro, Vadam (fried rice crisps)
Lime Cilantro dressing
Peanut butter dressing

Preparation:

Lime Cilantro dressing - Cut red bell pepper into small pieces, add cilantro, 1 spoon of honey, 1 spoon of wine vinegar, 2 spoons of lemon juice, freshly squeezed, 1/2 spoon of oil, 1/2 spoon of ginger cut thin, 1 cup of EVVO, salt and pepper and liquefy in a mixer.

Peanut butter dressing - 2 spoons of peanut butter, 1 spoon of honey, 1 spoon of sugar, 2 spoons of soy sauce, 1/2 spoon of red pepper flakes, 1/2 cup water and 1 spoon of oil. Wisk in a bowl till smooth.

Salad - Add all the ingredients and toss. Cut the cabbage into squares and the carrots and cucumber in julienne style. Add the dressing, the rice crisps and sprinkle black pepper on top.


other sizes: small medium original
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