The winning ice sculpture at this year's international ice carving competition at Winterlude
I've been distracted this week by statistics homework, winterlude, and a kickass show featuring two fantastic Canadian bands, the Sadies and Young Rival. With all this fun, I almost forgot about my salad of the week! This does not bode well seeing as how I almost dropped the ball only 6 weeks in.
That being said, I did make a delicious salad tonight. As the title suggests, it is inspired by Thai cuisine. The things I love about Thai food? Peanutty goodness, ginger, and heat. This salad has all of those elements. My goal for this dish was to take a spicy peanut sauce stir-fry and turn it into a salad. I think I succeeded.
The salad dressing has fresh grated ginger in it. A few years ago I learned a really great tip for ginger from Rachel Ray on her "30 minute meals" show. I'm not really a big fan of hers, (I think she's a little over the top) but she makes some good food. She suggested peeling the ginger root and putting them in a ziplock baggy in the freezer. When you need some just pull it out and grate from frozen. I tried it and I can tell you it makes grating ginger SO much easier. Give it a try, you'll never go back.
Week 6: Thai Salad with Spicy Peanut Dressing
Makes 1 salad
Greenery of choice
Sliced red bell peppers
sliced green onion
1 tsp peanut butter
1 tsp soy sauce*
1/2 tsp seasoned rice vinegar
1/2 tsp fresh grated ginger
1/4 tsp red chili flakes
*To make this gluten free make sure you're using gluten-free soy sauce or tamari
Whisk together dressing ingredients. Assemble salad, top with dressing, peanuts, and a squirt of fresh lime juice. I think sliced avocado would be an excellent addition to this salad, but unfortunately, I have recently learned that I may have an oral allergy to avocado and was told by my allergist to avoid it. So sad.
Salad Challenge Countdown
Salads made: 6 Salads left: 46