Yes, those are peanuts in the picture. No, I don’t usually eat those. Sunflower seeds are a better choice. The second time I made this I did have sunflower seeds and used those. I liked it better. I came up with this idea after eating at my favorite Vietnamese restaurant. I get the same salad every time I go there. Their version likely has soy in it and now that I think about it probably wheat because they use regular soy sauce. Hmmm and I wonder what they sweeten it with. I know it isn’t honey… Crap! The restaurant also adds daikon radish, shrimp and BBQ pork (and does not have the seaweed in it). I want to try that at home too but that will require some pre-planning. Does ayone have a good recipe for Vietnamese BBQ pork?? This salad is sweet and salty and was whipped up in 10 minutes. I almost didn’t post this recipe. I realize that most people don’t keep Thai basil and arame in their house as a staple. I don’t expect this to be a very popular post. However, this is currently my favorite salad and if you happen to have access to the ingredients I highly recommend it.
Half a head of green cabbage – shredded
1 english cucumber with the skin on – quartered and sliced
fresh Thai basil – handful
fresh mint – handful
big pinch of dried arame (seaweed)
sunflower seeds as a topping
1/4 cup EVOO
3 T Braggs liquid aminos or coconut aminos
1 T sesame oil
1/4 cup unsweetened rice vinegar
3-4 T raw honey
Soak the arame in room temperature water. It softens in just a few minutes and doubles or triples in size. Next make your dressing. Combine all ingredients in another bowl and whisk together until well blended. In your food processor using the slicing blade shred half a head of cabbage. You could do this by hand too if you are less lazy than I. Then slice your english cucumber lengthwise into quarters and feed it through the food processor (or slice by hand). Very coarsely chop the Thai basil and mint. Add cabbage, basil, cucumber, mint and arame to a large bowl. Mix everything together. Dress the salad as you need it. The dressing keeps well in the fridge. Top with a handful of sunflower seeds.
This post was shared at http://www.realfoodwholehealth.com/2012/01/fresh-bites-friday-january-27-2012/