Summer is Busy ~ Eat Fast, Cooling Salads That Satisfy

by Jeff Berkowitz on July 31, 2011 · 0 comments

in carrot,gluten-free,kohlrabi,Salad,Vegetables

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I can’t believe the month of July is gone already! We have been unbelievably busy, too busy to cook complicated meals. The heat this summer has been another deterrent to actual cooking prompting me to prepare more salads. These salads have been incredibly simple and satisfying. Here is one that I have made several times over the last couple of weeks that has received many accolades and requests for the recipe…I promised I would post it. I will be linking several more of my Fast Summer Salads to this post so keep checking in…

I have been making a lot of Thai style salads this summer because they are extremely simple to make, very flavorful and help you to feel cooler after you have eaten them. The basic ingredients for the dressing give this salad its distinct flavor -lime juice, fish sauce and sugar. I had a papaya salad some time ago in a local Thia restaurant while dining with some friends that screamed of these ingredients…it also screamed of hot peppers which we all found inedible…so be careful with the hot peppers…too many will easily overpower the delicate flavor of the other ingredients. I have been adding hot peppers to my salads which is traditional, but they can be omitted if you are afraid it will be too spicy. Try slicing them and  serving them separately so that people who want them can add them as they desire.

Thai Carrot and Kohlrabi Salad

serves 4 as main dish or 8 as a side

2 cups shredded carrots

2 cups shredded kohlrabi

1 red finger hot pepper, sliced very thin

1 green finger hot pepper, sliced very thin

1/2 cup radishes, sliced thin

2 green onions, sliced thin

1 Tbsp white, black or mixed sesame seeds

1 Tbsp fresh basil leaves, minced

Dressing:

juice from one lime, about 2 Tbsp

2 Tbsp fish sauce (available at Asian markets or the Asian section of the supermarket)

2 Tbsp sugar

1 Tbsp sesame oil

Start by combining the ingredients for the dressing. This will give the sugar some time to dissolve. In the meantime peel, shred and slice the vegetable ingredients and place them in a mixing bowl. Add the dressing and toss well to combine. Allow the salad to marinate for about  half an hour and serve.


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