I made the "thai-style chicken legs" that go with this side, but I didn't take any pictures because...I was lazy and distracted. The sauce for the chicken is a bit salty, so I would lower the salt, but my dad loved it like it was. Both my dad and Smitten Kitchen said that they would make a bunch of the sauce alone and freeze it for future use. I think that says something, although I could see how some picky palates wouldn't like it. It does NOT taste like fish, so don't let the fish sauce scare you away. Anyway, It took a long time to make these two things with all of the julienne-ing and stuff. Yikes. Anyway, here's the wonderful mango slaw (original recipe here):
Simplified (just re-written into Corrie language):
Mango Slaw with Cashews and Mint
from Smitten Kitchen (original recipe here)
2 mangoes, peeled, pitted, & julienned (I ended up with a lot of extra saucy juicy stuff, so I'd add another half mango or maybe even a full one 'cause I love mangoes so much in salads)
1 to 1 1/4 pounds Napa cabbage, halved & sliced very thinly
1 red pepper, julienned
1/2 red onion, thinly sliced
6 tablespoons of fresh lime juice (from about two limes)
1/4 cup rice vinegar
2 tablespoons oil of your choice
1/2 teaspoon salt
1/4 teaspoon red pepper flakes, or to taste (or omit this and whisk in a chile paste to taste)
1/4 cup thinly sliced fresh mint leaves
1/4 cup toasted cashews, coarsely chopped
1) Toss mangoes, cabbage, pepper & onion in a large bowl
2) Whisk lime juice, vinegar, oil, salt & red pepper in a smaller bowl & pour over slaw
** Can serve this immediately or let the flavors mingle for an hour in the fridge.
** Before serving, toss with mint leaves & sprinkle with cashews (or peanuts!! One of my favorite Thai restaurants serves this dish with peanuts and without the napa).
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