1 cucumber
2 carrots
1 red pepper
3 New Mexico Suave or shishito peppers (optional)
Handful of green beans, blanched and frenched
1.50 cups cherry tomatoes sliced in half (or chopped larger tomatoes)
1 bunch Thai basil (10-15 leaves)
1 bunch cilantro (cleaned well, leaves and stems can be used)
4 large shiso (Japanese mint) leaves
1 cup roasted peanuts, chopped
¼ cup shoyu (soy—use white)
¼ cup lime juice
1 tbsp brown sugar
1 medium clove garlic, microplaned or finely chopped
1 tsp grated ginger root
¼ cup grape seed or neutral vegetable oil
pinch of red pepper flakes to taste
1
Julienne the cucumber, carrots and peppers.
2
In a small bowl, combine shoyu, lime juice, brown sugar, garlic, oil and red pepper flakes to make the dressing.
3
Mix all veggies in big bowl, toss with dressing.
4
Tear or chiffonade the basil and shiso; add just before serving and give one final toss. Garnish with peanuts and cilantro.
Ingredients
1 cucumber
2 carrots
1 red pepper
3 New Mexico Suave or shishito peppers (optional)
Handful of green beans, blanched and frenched
1.50 cups cherry tomatoes sliced in half (or chopped larger tomatoes)
1 bunch Thai basil (10-15 leaves)
1 bunch cilantro (cleaned well, leaves and stems can be used)
4 large shiso (Japanese mint) leaves
1 cup roasted peanuts, chopped
¼ cup shoyu (soy—use white)
¼ cup lime juice
1 tbsp brown sugar
1 medium clove garlic, microplaned or finely chopped
1 tsp grated ginger root
¼ cup grape seed or neutral vegetable oil
pinch of red pepper flakes to taste
Directions
1
Julienne the cucumber, carrots and peppers.
2
In a small bowl, combine shoyu, lime juice, brown sugar, garlic, oil and red pepper flakes to make the dressing.
3
Mix all veggies in big bowl, toss with dressing.
4
Tear or chiffonade the basil and shiso; add just before serving and give one final toss. Garnish with peanuts and cilantro.