Saturday, May 3, 2008

Spicy Thai Cabbage Salad

This is a good recipe for winter or spring, because all the ingredients are available and abundant right now.


In a bowl, mix:

Juice of one lime, preferably off the tree in your southern window. Otherwise, from Florida.
1 tbsp rice vinegar
1 tsp maple sugar, available at Fair Food Farmstand
1 tsp Maine sea salt, available at Fair Food Farmstand
1 tsp toasted sesame oil
1 tsp red pepper flakes, or a crushed dried red pepper, spicy as you like

To this mixture add:

1/3 to 1/2 head of cabbage, available at Fair Food Farmstand or your local farmer's market
(Fair Food has wonderful pale, sweet cabbage)
1 carrot, julienned fine
(delicious sweet carrots are available from the Rineer family, who will be at Rittenhouse Square starting Saturday, May 10th, 10 until 2.)
1 cup of daikon radish, julienned fine
(available at Fair Food Farmstand)
1 persian cucumber, julienned fine (available from Hillside Orchards, every Saturday from 10 to 2 at Fitler Square)
1 handful of red radishes, sliced across and then into sticks (available at Fair Foods and the Farmer's markets

Toss and allow to sit for at least 1/2 hour. Then add:

1 tbsp organic canola oil
a handful of shelled peanuts
chopped lettuce or salad mix (now available at Fair Foods and Farmer's markets)

Toss and enjoy

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