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/
I love mayo. I like it on nearly everything. It’s a great way to get more coconut oil in your diet. Commercial mayos are out for me for several reasons. I prefer to avoid canola oil (high in omega 6 and canola is grown with LOTS of pesticides), soybean oil (I’m allergic to soy and it would likely be GMO soy anyway), preservatives, and the use of commercial eggs. So, I make my own. I think it tastes better and because all of the ingredients are good for me, I can slather it on everything and not have any guilt over it. It takes about 5 minutes to make. I would want to use it up within the week due to the raw eggs in it. If you want to make it last weeks or even months just add 2 T of whey to it at the end and then let it sit out on the counter at room temperature to culture for 7 hours and then refrigerate. I combine 2 oils in this recipe. I use expeller pressed coconut oil because of its neutral flavor or should I say lack of flavor and it’s long list of health benefits and extra virgin olive oil so that it keeps the mayo from hardening in the fridge. This mayo is really thick and stays spreadable even when cold. The key to making mayo is #1 to pour the oil in really, really slowly and #2 to use a stick blender/immersion blender. I’ve tried it in my mini food processor and it’s hit or miss when it comes to the thickness. With the immersion blender it turns out perfect every time. Bring on the mayo!
Juice of half a lemon, no pulp, about 2 T
1 whole egg room temperature*
2 egg yolks, room temperature*
1/2 t sea salt
3/4 cup melted expeller pressed coconut oil (this should be at or just above room temperature – not hot)
1/4 cup extra virgin olive oil
2 T whey (optional)
In a glass bowl add the lemon juice, salt and eggs. Using the immersion blender mix until combined. Then very slowly pour in the two combined oils while the immersion blender is running on high. This should take several minutes to pour all the oil in. When all the oil is added check seasoning and add more salt if needed. If you will be culturing your mayo add whey now, mix well and leave out at room temperature for 7 hours before refrigerating. If you are not culturing, refrigerate immediately and use within a week.
*Eggs should be as fresh as possible. I personally would not use regular store bought eggs. If you can get your hands on farm fresh eggs from chickens who are pastured and have a healthy diet that would be the best bet for safety.