Monday, February 1, 2010

Salad with an Asian twist!


I was making a roasted pork rack basted with a honey soy glaze and I wanted to stick with a somewhat 'Asian theme' in my salad.  I made a mixed green salad accenting it with ingredients typical of an Asian dish. 
The salad turned out great and had nice kick to it!  It was perfect with the sweet and succulent pork. 

Large handful of mixed greens
Small handful of snow peas, halved
1 mango, chopped
1/2 baby cucumber, halved and sliced
1/2 cup of bean sprouts
1/4 cup cashews, toasted 
1 hot chillies, sliced 
 1/4 cup thai basil leaves, torn

1 cucumber, seeds only
2 tsp ginger, chopped 
1 hot chilli
splash of mirin
splash of fish sauce
2 tsp sesame oil
1/2 tsp sesame seeds

1. Combine all ingredients for salad in large serving bowl and set aside.
2. For dressing, use a mortar and pestle to smash all ingredients together.  Halve cucumber and scrape out seeds with a spoon.  Add all ingredients through sesame oil and smash. 
3. Spoon over your salad and sprinkle with sesame seeds.

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