Chicken and Shredded Cabbage Salad
1 Lb. of Chicken cooked and torn into strips

First make the dressing. In a bowl, beat the oil, vinegar, fish sauce, and lime juice with the sugar until it has dissolved. Stir in the other ingredients and leave to stand for about 30 minutes.

Put the cook chicken strips, cabbage, carrots and mint in a large bowl. Pour the dressing over the top and toss well. Remove the ginger pieces before serving. Garnish with parsley and serve.

Optional: Add cherry tomatoes and/or green beans steamed.

 

 

 

 
1 White Chinese Cabbage, trimmed & finely shredded
2 Carrots finely shredded or grated
Small bunch fresh mint, stalks removed, finely shredded
1 small bunch fresh cilantro
Dressing
1 Tbsp. Sunflower Oil
2 Tbsp. White Rice Vinegar
3 Tbsp. Fish Sauce
Juice of two limes
2 Tbsp. Brown Sugar
2 Red Thai Chilies seeded & chopped
1 Oz. fresh young root ginger sliced
3 Cloves Garlic crushed
4 Shallots Sliced
 
From the kitchen of Sandi Smith
September 28, 2013
Watermelon, Feta and Mint Salad
1/4 Small, ripe watermelon, cut into cubes

Put the watermelon and feta into a bowl. Shred the leaves finely by stacking them up and cutting them crossways. Pop them in the bowl with the onion and give it all a bit of a toss. Add the line juice (sprinkle to distribute it well) and the olive oil and pepper. A great olive oil will make all the difference.

 

 

 
8 Oz. Feta Cheese cut into cubes or crumbled
About 10 mint leaves
1 Small Red Onion finely diced
1 Tbsp. Lime or Lemon Juice
3 Tbsp. Extra Virgin Olive Oil
Plenty of freshly ground black pepper
2-3 Small Red Chilies, seeded & finely sliced (optional)
 
 
 
From the kitchen of Sandi Smith
September 28, 2013
Pear and Spinach Salad
3 Tbsp. Olive Oil

Dressing: Whisk oil, vinegar, pepper, salt, cardamon and shallots.

Gently toss with spinach, pear, and craisins. Top with nuts.

For an extra zing: Prior to making dressing and saad, mix 1 cup nuts with 2 Tbsp. sugar, 2 Tbsp. corn syrup, 1/4 Tsp. cardamon, 1/4 Tsp. salt, !/8 Tsp cayenne, and !/8 Tsp. cloves. Spread on a baking sheet lined with parchment paper. Bake at 350° stirring occasionally with a fork. Bake until syrup is golden about 15 minutes. Cool for five minutes and then break up before topping the salad.

 

 

 
1 Tbsp Balsamic Vinegar
1/8 Tsp. Pepper
1/4 Tsp. Salt
1/4 Tsp. Cardamom
1 Tbsp. Minced Shallot
8 Oz. Baby Spinach Leaves
2 Medium Firm Ripe Pears thinly sliced
1/8 Cup Craisins
1/4 Cup Pecans or Walnuts
 
 
 
From the kitchen of Sandi Smith
September 28, 2013