Salads

Asian Salad

2 cups napa cabbage, sliced thin

1 cup bok choy, sliced thin

1/4 pound snow peas, halved

4 scallions, sliced thin

1 un-ripe mango, peeled and sliced

1 red bell pepper, sliced thin

1 cup papaya, diced

1/4 cup roughly chopped mint

1/4 cup roughly chopped basil

1/4 cup roughly chopped cilantro

1. Combine all the salad ingredients into one large bowl.
2. Toss with dressing and serve.

Yield: 6 servings

Preparation time: 20 minutes

Dressing

1/4 cup lime juice (about 2 limes)

1/2 cup vegetables oil

1 teaspoon fish sauce

1 tablespoon brown sugar

1 tablespoon grated ginger

1/2 teaspoon garlic chili paste

1. Blend together all ingredients.

Yield: About 1 cup

Preparation time: 5 minutes

Carrot, Fennel and Apple Slaw with Ginger Mayo

3 - 4 carrots, shaved (about 1 1/2 cups)

1 large fennel bulb, cored and sliced thin

2 gala apples cored and sliced thin

Juice of one lemon

2 tablespoons ginger grated

3/4 cup mayonnaise

1/2 teaspoon salt

1/4 teaspoon black pepper

1. Combine carrots, fennel, and apples in a bowl. Toss with lemon juice.
2. Mix ginger with mayonnaise. Add the bowl with carrots and mix.

Yield: 4 servings

Preparation time: 10 – 15 minutes

Moroccan Couscous Salad

2 tablespoons vegetable oil

1/2 cup diced onion (1 medium onion)

1 cinnamon stick

1 teaspoon ground cumin

1 teaspoon ground coriander

1 1/2 cups chickens stock

1/2 cup golden raisins

1 3/4 cups quick cooking couscous

1/2 cup extra virgin olive oil

1/2 cup slivered almonds, toasted

1/4 cup chopped fresh mint leaves

1. Heat oil in a 6 quart pot over medium heat. Add onions and sauté for 10 minutes or until soft. Stir in cinnamon stick, cumin and coriander. Cook until fragrant. Pour in chicken stock and raisins
2. Bring mixture to a boil. Add couscous and olive oil. Stir with a fork. Cover and remove from heat.
3. Remove cover and stir with a fork every 15 minutes for one hour. During last stirring, add almonds and mint. Between each stirring keep covered.

Yield: 4 servings

Preparation time: 10 minutes

Cooking and resting time: 1 hour and 20 minutes