Thai Summer Salad
A savory and sweet summer salad that is even better the next day. A great main course or side dish at your next meal or community gathering.
1 ½-inch piece ginger, peeled, finely chopped
¼ cup soy sauce
3 tablespoons honey
2 tablespoons fresh lime juice
1 tablespoon fish sauce
½ teaspoon freshly ground black pepper
2 Cloves, Minced Garlic
¼ cup olive oil
1 tablespoon toasted sesame oil
¾ pound filet mignon steaks, 1 inch thick (4) or Cabbage Wedges or Portobello Mushrooms
¼ cup fresh lime juice
¼ cup hot chili paste
¼ cup sunflower oil
2 tablespoons fish sauce
2 tablespoons sugar
1 tablespoon honey
1 garlic clove, finely chopped
2 ounces dried ramen or lo mein noodles
½ teaspoon toasted sesame oil
1 large mango, peeled, cut into 1-inch pieces
½ bunch arugula, stems removed, leaves torn
½ bunch watercress, tough stems removed
2 medium carrots, finely shredded
2 scallions, chopped
2 cups finely shredded savoy cabbage
1 cup cherry tomatoes, halved
1 avocado, cut into 1-inch pieces
½ cup chopped cilantro
½ cup torn basil leaves
¼ cup torn mint leaves
¼ cup crumbled toasted unsweetened coconut flakes
¼ cup finely chopped salted, roasted peanuts, plus more for serving
8 Lime wedges (1/4 each)
Whisk ginger, soy sauce, honey, lime juice, fish sauce, pepper, and minced garlic in a small bowl until honey is dissolved. Whisking constantly, gradually add olive oil, then sesame oil. Transfer to a small resealable plastic bag and add steaks. Close bag, pressing out air, and turn steak to coat. Chill at least 6 hours and up to 12 hours.
Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Remove steaks from marinade and pat dry. Season very lightly with salt. Grill, turning every 2 minutes, until lightly charred all over and an instant-read thermometer inserted into the thickest part of each steak registers 120° for medium-rare, 8–10 minutes total. Transfer to a cutting board and let rest at least 10 minutes before cutting into 1" pieces.
Do Ahead: Steak can be grilled 1 day ahead. Let cool; cover and chill. Cut just before serving. If using the cabbage or mushrooms do the day of.
Whisk lime juice, chili paste, sunflower oil, fish sauce, sugar, honey, and garlic in a small bowl to combine. Taste and season with salt if desired.
Do Ahead: Dressing can be made 1 day ahead. Cover and chill.
- Salad and Assembly
Cook noodles in a small pot of boiling salted water until al dente. Drain and run under cold water to stop cooking. Toss with oil in a large bowl. Add mango, arugula, watercress, carrots, scallions, cabbage, tomatoes, and dressing and toss to coat. Season with salt if desired. Add steak, avocado, cilantro, basil, mint, coconut flakes, and ¼ cup peanuts. Gently toss just to combine.
Divide salad among plates, piling as high as possible. Top with additional peanuts and serve with lime wedges for squeezing over.
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Self-Abhyanga Summer Massage Oil
Ayurveda Practice: self-abhyanga massage. Blend a summer oil to cool your entire system and keep your fire in balance.
1 Cup Organic Sunflower Oil
1/2 Cup Coconut Oil
2 Tablespoons Dried Rosebuds
1 Tablespoon Rosehips
3 Tablespoons Almond Oil
Place ingredients in a glass mason jar.
Fill a small sauce pan half way with water. Heat on medium 3-5 minutes.
Place jar in the pan. Reduce heat too low.
Stir often. Turn off heat and let set for 10 minutes.
Remove from heat store in a cool, dark place until you are ready to use.
- Want to learn how to apply the oil daily. E-mail firstname.lastname@example.org for instructions. Title e-mail summer oil video. Alternatively, order a custom blended oil. Link above this recipe.