RAW THAI SALADRaw_Thai_Salad
Total Time: 40 mins (plus 1 hour cooling time)
Prep Time: 20mins
Cook Time: 20 mins
Yield: 10-12 servings

BASE MIXTURE
1 pound green cabbage, finely shredded
1 pound red cabbage, finely shredded
½ pound carrot, finely cut on mandolin
¼ pound red beets, finely cut on mandolin
¼ pound red onion, fine julienne
½ pound red bell pepper, fine julienne
½ pound mirliton, fine julienne
2 serrano peppers, minced
1 garlic cloves, minced
4 ounces head of cilantro leaves, picked
2 ounces mint, torn (rough chopped)

Instructions:
Mix all together and toss in dressing (recipe below) just before serving. Top with soy glazed peanuts (recipe below)

LIME SOY DRESSING
1 gram rice wine vinegar
1 gram soy sauce
½ gram fresh squeezed lime juice, plus zest of 4 limes
¼ gram clover honey
1 pound sugar
2 tablespoon Kosher salt
6 ounces garlic, minced
8 ounces fresh ginger, finely minced
4 ounces peanuts (pureed with water to form peanut paste)
3 Thai chilies, finely chopped
2 ounces fish sauce
4 ounces sweet soy sauce
1 cup mirin

 Instructions:

  1. Mix all together in thick-bottomed pot
  2. Heat on medium-high heat and bring to a boil
  3. Once boiling, reduce heat and simmer for 10 minutes
  4. Use a stick blender (or a regular blender) to puree until fairly smooth
  5. Allow to cool before use (approximately 1 hour at room temperature)

SOY GLAZED PEANUTS
1 pound peanuts
3 ounces sugar
3 ounces soy sauce

Instructions:

  1. Place peanuts in heavy-bottomed pan. Place the pan on medium heat and toast until lightly brown.
  2. Add sugar and soy sauce, and cook on medium heat (approximately 2-3 minutes) till it forms a glaze (this should like a syrup)
  3. Remove from heat
  4. Spread out (widely) on parchment lined sheet tray and cool at room temperature before serving (approximately 1 hour)
  5. Add to salad before serving