This "Thai Vinaigrette" Recipe can be used for just about any slaw recipe. Just grate your veggies and pour it over. It's quicker if you use these herb blends (instead of fresh herbs) which send me into ecstasies of admiration. Very flavorful and fresh tasting; all you have to do is squirt them in! My local Publix grocery store carries them in the produce section, no chopping or washing required! These are my 4 favorite blends pictured below:
Thai Vinaigrette:
Veggies of your choice, grated or sliced (the "Benriner Cook Help" slicer is recommended!) which you can read about here http://ambersapron.blogspot.com/2009/08/blog-post.html
-I like carrots and Vidalia onion, but also good with cabbage or cucumber, using the "Cook Help" of course!
1/2 cup rice wine vinegar
1/2 tsp each herb blend: ginger, lemongrass, cilantro, chili pepper
1 tbsp. fresh lime juice
1/2 tsp honey
1 tsp fresh orange juice
crushed peanuts (put them in a ziploc baggie and smash them with a blunt object to get them crushed really good)
Whisk all ingredients together except veggies and peanuts. Pour a little over veggies of your choice and top with crushed peanuts. Garnish with lime slice.
It makes about 2/3 cup of dressing but it packs a punch so a little goes a long way. Put it in a dressing bottle and refrigerate for other uses (salad dressing, dipping sauce, etc.)
This Carrot Slaw is our absolute favorite. My 6 year old daughter LOVES it!
No comments:
Post a Comment