It has been a long time since my last post! It has been so hot lately this seemed like a great idea for dinner. I could eat the dressing with a spoon out of the bowl!! I adapted it from a post from Creme de la Crumb. I did not know I was going to post until after it was all together so not many photos – but please try this.
1 cup chopped green leaf lettuce
1 cup chopped kale – or 1 additional cup other lettuce
1 cup chopped green cabbage
1 cup chopped red cabbage
½ cup edamame (optional)
1 carrot – grated
2 bell peppers – I used red and yellow
1 cup diced or shredded cooked chicken ( used left over grilled chicken, sliced)
½ cup wonton strips and/or crunchy noodles
1/4 cup of chopped peanuts or sliced almonds (optional)
½ cup creamy peanut butter
2 tablespoons lime juice
¼ cup toasted sesame oil
¼ cup rice vinegar ( I used Mirin)
⅓ cup soy sauce
2 tablespoons honey
1 teaspoon grated ginger (I used a frozen cube)
splash of fish sauce
2-3 tablespoons water – as needed, to thin
In a large bowl combine lettuce, kale, cabbage, green onions, edamame, cilantro, carrots, bell peppers, chicken, and wonton strips.
In a food processor or blender combine all dressing ingredients and pulse 20-30 seconds. Add water 1 tablespoon at a time to thin, as needed. Pour over salad and toss just before serving.
Don’t dress this salad until right before you’re going to eat it or it will run the risk of getting soggy too quickly.
The dressing will keep in the mason jar for up to a week. Be sure to shake or whisk before using to combine any settled ingredients.
Slice the cabbage into very thin pieces so that you can eat it without cutting your salad.
Carrot matchsticks work well in this Thai salad but you could also use carrot dices or thin sliced rounds.
This is so good! I served it with a side of fresh Mexican corn. I posted a recipe for the corn last year and we eat it constantly when corn is in season.
1 pound shrimp, deveined, peeled on skewers
Coconut oil spray
1 tsp paprika
4 Corn or flour tortillas
1 heaping cup finely shredded cabbage
1/4 cup yogurt Ranch dressing
2 Tbsp Sriracha sauce
1/2 lime or about 1 tsp lime juice
1 Tbsp apple cider vinegar
1 Tbsp Honey
salt & pepper to taste
Half a sliced avocado
For the Sriracha Ranch, whisk together the ranch and Sriracha sauce. For a spicier sauce, add extra Sriracha to taste.
For the Slaw, combine cabbage, apple cider vinegar, honey, salt, and pepper. Cut your lime in half and add juice of half the lime into your slaw. Adjust honey to taste and set aside to marinate while you cook the shrimp.
Pat shrimp dry and season with paprika, salt, and pepper. Mix well to coat both sides. Put shrimp on metal skewers and set in the fridge while you make your slaw and sauce.
Heat the grill and cook, depending on shrimp size, about 3 min each side.
Remove from skewers and chop each shrimp in half. Line your tortillas with shrimp and top with a hearty drizzle of sauce. Top with slaw and sliced avocado.
I have been doing a lot of cooking but sometimes I forget to get out the camera. I made this for company one weekend and we liked it so much that I made it the next night! It is the perfect ending for a spring or summer meal. You can use regular limes. When I cannot find them I use key west lime juice. This is a recipe I found on the blog from Honest & Tasty.
Graham Cracker Crust:
7 tablespoons Butter, melted
11 full Graham Crackers (to make just about 2 cups graham cracker crumbs)
¼ cup Sugar
¼ teaspoon Sea Salt
1½ tablespoons Zest from key limes (reserve a pinch of this zest as an optional sprinkling on top of the pie)
3 Egg Yolks
1 can (14 ounces) Sweetened and Condensed Milk
¾ cup Key Lime Juice (from approximately 1 pound of key limes)
For Whipped Cream:
1 cup (8 ounces) Heavy Cream
1½ tablespoons Sugar
Preheat oven to 350ºF (176ºC).
For Graham Cracker Crust:
Make graham cracker crumbs in food processor or place graham crackers in plastic bag and crush until they turn into crumbs.
Put butter in a med-large mixing bowl and mix in graham cracker crumbs, sugar, and salt until combined.
Put mixture into a 9-inch pie dish and pat it down with your fingers to make the crust. Bring the crust up the edges as well.
Bake for 10 minutes or until very lightly browned.
Allow to cool while preparing pie filling.
For Pie Filling:
Whip most of the zest (reserving a pinch for sprinkling the top of the pie to garnish) and egg yolks in a large mixing bowl for 2 minutes or until thickened.
Add sweetened and condensed milk and mix for 3 minutes or until thickened.
Add lime juice and mix until combined.
Pour mixture into pie crust.
Place in oven for 15 minutes. Pie will rise slightly but the filling won’t change color.
Allow to cool for ½ hour at room temperature before cooling completely in the fridge for at least 2 hours. You can also place it in the freezer instead of the fridge to cool it quicker. Just remember to remove it before it turns into ice cream!
For Whipped Cream:
Use an electric mixer to whip together cream and sugar for a few minutes until stiff peaks form. Top the pie with whipped cream and optional zest before serving.