Serves: 4
Ingredients:
6 ounces white cabbage, finely shredded
8 ounces halved green beans, trimmed
4 ounces peeled, cooked shrimp
1 pummelo, segmented, cut into medium dice.
½ cup roasted salted peanuts
1 tablespoon cilantro, coarsely chopped
Dressing:
1 or 2 Thai red chilies, very finely diced
½ cup lemon juice
¼ cup fish sauce
2 cloves garlic, crushed or finely minced
2 tablespoons sugar
Procedure:
Mix all ingredients of the dressing together. set them aside to allow the flavors to marry. Toss together the cabbage and green beans. Place them on a serving dish. On top of them sprinkle shrimp, pummelo segments, and peanuts. Garnish by sprinkling cilantro over the top of all. Pour the dressing over the whole salad and serve immediately.
Recipe Type: AuthenticIngredients:
6 ounces white cabbage, finely shredded
8 ounces halved green beans, trimmed
4 ounces peeled, cooked shrimp
1 pummelo, segmented, cut into medium dice.
½ cup roasted salted peanuts
1 tablespoon cilantro, coarsely chopped
Dressing:
1 or 2 Thai red chilies, very finely diced
½ cup lemon juice
¼ cup fish sauce
2 cloves garlic, crushed or finely minced
2 tablespoons sugar
Procedure:
Mix all ingredients of the dressing together. set them aside to allow the flavors to marry. Toss together the cabbage and green beans. Place them on a serving dish. On top of them sprinkle shrimp, pummelo segments, and peanuts. Garnish by sprinkling cilantro over the top of all. Pour the dressing over the whole salad and serve immediately.
Submitted By: Chefs & Owners David & Vanessa Barnes
Recipe Author: BlueFire Fusion Restaurant
Restaurant: BlueFire Fusion Restaurant, Costa Del Mar Road, Carlsbad, CA
Source: http://acf-sf.com/pdf/May10.pdf