Until a few years ago, I only knew basil as a flavor of the Mediterranean. Now, however, it is a beloved addition to the many Asian-inspired dishes I frequently cook up with my CSA produce. Last summer I discovered my taste for sauteed eggplant and basil; this summer I've fallen in love with this Cambodian-style salad featuring several local crops and tossed in a light but robust-flavored tuk trey dressing.
Napa Cabbage and Carrot Salad
with Tuk Trey Dressing
Makes about 4 small or 2 large salads
- 1/2 head of Napa or Chinese cabbage, shredded
- 2-4 carrots, grated or sliced thin
- handful of fresh mint and basil, chiffonade sliced
- 1 cup peanuts, finely chopped
- Tuk Trey dressing (see below)
Prepare ingredients as described. In a large bowl, toss cabbage with carrots. Serve on plates, garnishing with herbs and nuts; drizzle with dressing and serve immediately.
Tuk Trey Dressing
Fills about 1 half-pint jar
- 1/4 cup water
- 1/3 cup fish sauce
- 3 tbsp sugar
- 5 tsp fresh lime juice
- 1 clove garlic, crushed
- 1 small onion or shallot, minced
- salt to taste, if needed
In a large bowl, whisk ingredients together; taste and add salt, if needed. Use immediately; refrigerate remaining dressing in a non-reactive container.
Images by Rebekah Carter (2012). Dressing recipe adapted from the Elephant Walk Cookbook via About.com; salad recipe inspired by the Elephant Walk in Waltham, MA.