Phoebe Lapine suggests bringing some “Southeast Asian funk” to your summer barbecue.
“I’ve always been a huge fan of Thai papaya salad because of the bright tangy lime juice, salty fish sauce and crunchy roasted peanuts,” says the book’s author Carbivore cook. “Green papaya is not an ingredient I often cook with, so I took some of my favorite elements from that salad and applied them to a classic American salad.”
Lapine uses shredded cabbage instead, which he calls “one of the best affordable pantry ingredients and, unlike lettuce, can withstand pre-dressing.”
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It’s also perfect for hot summer nights. “Unlike mayonnaise-based straws recipes, you don’t have to worry about this one sitting out for too long while you finish the main dish on the grill,” adds the food blogger.
Memorial Day barbecue hosts can personalize the slaw with radishes, cucumbers, peas or peppers, according to Lapine. “This salad is versatile and a great way to use up other crunchy vegetables,” she says.
Phoebe Lapine’s crunchy peanut, cashew and lime salad
2 teaspoons of honey or maple syrup
½ teaspoon red pepper
2 tablespoons of grated lime zest, plus 5 tablespoons. fresh juice (from 3 limes), divided
1½ teaspoons kosher salt, divided
2 cups unsalted raw peanuts, chopped
1 cup unsalted raw cashews, chopped
⅓ cup unsweetened shredded coconut
6 cups thinly sliced napa or red cabbage (or a mix; about 12 oz. sliced)
2 large carrots, chopped (2 cups)
5 spring onions, thinly sliced
¼ cup chopped fresh mint leaves
2 spoons of fish sauce
2 tablespoons of rice vinegar
2 tablespoons of avocado oil
1. Heat the oven to 250°. Line a rimmed tray with baking paper.
2. Mix the honey, cayenne pepper, lime zest, 3 tablespoons lime juice, and 1 teaspoon salt in a medium bowl until combined. Add peanuts, cashews and coconut; toss until the nuts are evenly coated. Transfer the walnuts to the prepared baking sheet and spread them in an even layer. Bake in the preheated oven until the nuts are fragrant, dry and begin to darken, 20 to 25 minutes. Remove from the oven. Toss the nuts to redistribute and let cool completely on the baking sheet, about 15 minutes.
3. Mix the cabbage, carrots, scallions, mint, fish sauce, vinegar, oil, remaining 2 tablespoons lime juice, and ½ teaspoon salt in a large bowl until well combined. If necessary, add salt to taste. Before serving, sprinkle with ½ cup peanut and cashew mixture. Reserve the remaining peanut and cashew mixture for another use.
Serves: 8 Active time: 20 minutes Total time: 55 minutes
Categories: Trends
Source: HIS Education