Tuesday, February 19, 2013

Thai Shrimp and Roasted Cashew Salad

Thai Shrimp and Roasted Cashew Salad
Fresh, light and delicious!

If you have a mandolin, try running the cucumber through the julienne blade, cutting the cucumber the long way.  This will produce cucumber that looks like spaghetti or fettuccini.  Use the cucumber strands as a bed for the shrimp and veggies. If you like it spicy add a few Chile Tepins, a chopped serrano chile or a tsp. of crushed red chile!

1 1/2 LB Shrimp, cooked, peeled and de-veined
2 C English cucumber,
1 C Pineapple Chunks
3/4 C Julienne red onion, rinsed under cold water
1/2 C Chopped Red Bell Pepper
1/2 C Diced Jicama
1/2  Poblano Chile, julienne, without seeds and veins

3 TBL Soy Sauce
3 TBL Sherry Vinegar
3 TBL Un-sweetened pineapple juice
1 TBL Sugar
1 TBL Peanut Oil
2 CLOVES Garlic, minced very fine
2 TSP Fresh Grated Ginger

3 TBL Fresh Mint Leaves, torn
3 TBL Fresh Cilantro leaves, torn
3 TBL Dry Roasted Cashews, chopped

1. Toss together the shrimp, cucumber, pineapple, onion, bell pepper, jicama and poblano chile.

2. In a small saucepan, heat the soy sauce, vinegar, pineapple juice and sugar, just until the sugar dissolves.

3. Allow to cool and then whisk in the oil, garlic and ginger.

4. Drizzle the dressing over the salad and toss well.

5. Gently toss in the mint and cilantro.

6. Garnish with chopped cashews.

   Serves 6

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