I'm still chopping and crunching my way through New York Times food columnist Mark Bittman's "101 Simple Salads for the Season."
Today: I riffed on salad #84 from the Salads with Noodles section - "spring rolls unrolled."
1/2 of an English cucumber - diced small
2 small carrots - grated
1 cup bean sprouts
1/4 tsp grated ginger
1/2 red bell pepper, julienned
2 green onions, sliced
cilantro - whole leaves - as much as you like
4 small rice noodle salad wrap rounds - briefly wetted then sliced
8 prawns, steamed just until pink
chopped roasted peanuts
juice of 1 lime
1/2 tsp toasted sesame oil
1/2 tsp soy sauce
1 tsp Asian sweet chili sauce
Combine the veggies and noodle bits. Mix up the last 4 ingredients for dressing and toss in. Arrange on 2 plates with 4 prawns on top of each salad. Garnish with chopped peanuts.
2 meal-size salads
question: when is "the season" over?
mompoet - loving all of the fresh, crispy, crunchy, green, red, yellow, pink, purple mmmmm