Welcome to our blog!

Welcome to our blog! This blog will keep you updated on our summer learning garden programs and recipes for the vegetables in your CSA. For more information about Waltham Fields check out our website!

Thursday, July 19, 2012

Napa Cabbage and Carrot Salad with Tuk Trey Dressing


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

Ingredients:
  • 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)

Directions:

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

Ingredients:
  • 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

Directions:

In a large bowl, whisk ingredients together; taste and add salt, if needed. Use immediately; refrigerate remaining dressing in a non-reactive container.


Rebekah

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.

No comments: