This vibrant Thai cucumber salad recipe comes from Katie Workman’s The Mom 100 food blog! It’s so easy and quick to prepare. From Katie: This salad features bright flavors, exciting textures, and the play of sweet and sour and salty happening in so many ways. Lemongrass, chilies, coconut milk, these ingredients are now popping up all over the country at supermarkets and it’s so much fun to work them into your home cooking. This simple salad features crunchy cucumbers, enhanced with just a bit of citrus, soy sauce and a few other Thai ingredients. Cilantro (sometimes also called Chinese parsley) is an herb people usually love or hate – few people feel “meh” about it, so if it’s not your thing, or someone at the table doesn’t like it, serve it on the side and let people add it to their own salads as they wish. If you want to bump up the flavor even further, substitute fish sauce for half of the soy sauce. It will add a layer of pungency to the dish! Thanks, Katie, for sharing this delicious salad recipe!
- 2 seedless cucumbers
- 1 jalapeño pepper
- 2 teaspoons minced shallots
- 3 tablespoons less sodium soy sauce
- 2 tablespoons fresh lime juice
- 1 teaspoon sugar
- 2 tablespoon cilantro leaves
- ¼ cup salted cocktail peanuts, lightly crushed
- Peel the cucumbers, slice them in half lengthwise and remove any seeds with a teaspoon. Slice the cucumber into very thin slices crosswise, using a sharp knife or a mandolin. Trim the jalapeño, slice lengthwise, remove the seeds and finely mince.
- In a large bowl combine the jalapeño, shallots, soy sauce, lime juice, sugar, and stir to combine. Add in the cucumber and toss to combine. Transfer the mixture to a serving bowl or platter, top with the cilantro and peanuts and serve.
Had a fabulous dinner recently at Indochine in NYC! I loved one of their appetizers and had to recreate it with my own twist, Steamed Vietnamese Rolls, with a ground turkey and shrimp filling that’s to die for! It’s ridiculously easy to make, but you will need either a bamboo steamer or a steamer insert for a large pot. You sauté the veggies first and add to the protein mixture which is then topped with bean sprouts and warmly nestled into wonton wrappers. The rolls steam up to perfection! Serve along side a tasty dipping sauce and your party guests will beg for this starter recipe!
Wonton wrappers are filled with goodness, ground turkey, shrimp and sautéed veggies, then steamed in a bamboo steamer.
These delicious wonton rolls are steamed quickly, about 8 to 10 minutes.
Served with a sweet and spicy dipping sauce, these steamed Vietnamese rolls are a hit!
- 1 tablespoon canola oil
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1 small carrot, finely chopped
- 1 red Thai chili pepper, seeded and finely chopped
- 2 green onions, chopped
- 1 tablespoon fresh ginger, grated
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ½ pound ground turkey
- ½ pound uncooked shrimp, peeled and finely chopped
- 6 oz. wonton wrappers (3x3’s)
- 1 cup fresh bean sprouts
- Handful fresh basil, chopped
- Dipping Sauce:
- 2 tablespoons sweet chili sauce
- 1 tablespoon sambal oelek
- 1 tablespoon mirin wine
- 1 teaspoon fresh ginger, grated
- ½ fresh lime juice
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon fresh basil, chopped
- Heat canola oil in a medium sauté pan. Add in the garlic, shallots, carrots, and Thai chili peppers. Sauté until onions are translucent, about 3 minutes. Add in the green onions, ginger, salt, and pepper. Cook another 3-4 minutes. Transfer vegetables to a bowl and let cool.
- In a large bowl, mix together the ground turkey and chopped shrimp. Add in the sautéed vegetables and mix until well combined. Place a small amount of water at the bottom of a large wok, and set a bamboo steamer lined with parchment paper into the wok (or you can use a regular steamer insert into a pot).
- Place a wonton wrapper on a flat surface and add about 1 tablespoon of the mixture to the middle of the wrapper. Top the mixture with fresh basil and some beansprouts. Use your finger to dab some water along the top edge of the wonton wrapper. Fold the bottom edge up towards the top, rolling the wonton to meet the top edge. Seal and place in a bamboo steamer lined with parchment paper. Keep repeating this process until you fill the steamer with the wonton rolls. Heat the wok on high until boiling. Cook (steam) the wonton rolls until mixture is cooked thoroughly, around 8-10 minutes. Serve immediately on a platter with the dipping sauce.
- To make the dipping sauce: Whisk together the chili sauce, sambal oelek, mirin wine, ginger, lime juice, soy sauce, and fresh basil. Serve along side the steamed rolls.
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This not-so-traditional Vietnamese Bánh Mì sandwich is crazy delicious! Made with slow cooker pulled pork, this delish dish actually has Chinese Five Spice seasoning for the rub, making it not-so-Vietnamese either! You can make the pickled veggies ahead of time for the topping. And, the pickled veggies make a great salad all by itself! Try serving this sammy open-faced for a twist, and to save some calories (I’m all about saving calories!). Or, go for the gusto and eat the whole loaf — it’s that good!
Add the pork shoulder to a slow cooker and walk away for four hours!
Pickled veggies are the crunchy topping to this yummy Bánh Mì sandwich!
- 4 pounds pork shoulder, fat trimmed, cut into large chunks
- 2 tablespoons Chinese Five Spice powder
- 4 tablespoons low sodium soy sauce(or liquid aminos)
- ¼ cup hoisin sauce
- 2 tablespoons honey
- 2 tablespoons dry sherry cooking wine
- 2 tablespoons garlic, minced
- 2 tablespoons fresh ginger, minced
- Sriracha aioli
- 2 loaves Báhn Mì bread, or thick loaf baguette
- For the Pickled Vegetables:
- ½ English cucumber, sliced very thin
- 3 carrots, peeled and julienned
- 4 large radishes, sliced very thin
- 1 jalapeño, seeded and sliced very thin
- 3 tablespoons salt
- 4 tablespoons sugar
- 1 cup rice vinegar
- 1 cup water
- ¼ cup fresh cilantro
- Place the pork in a large bowl and rub in the Chinese Five Spice until pork is completely coated. Let sit for 5 minutes.
- In another bowl, whisk together the soy sauce, hoisin sauce, honey, sherry, garlic, and ginger. Place the pork at the bottom of a slow cooker and pour the mixture over the pork, tossing to coat. Cook the pork on high for 4 hours, or low for 8 hours. Stir halfway through. When the pork is finished, shred the pork with two forks, discarding any fat. Keep warm.
- While the pork is cooking, place the sliced veggies in a large bowl. Add 1 tablespoon salt and 1 tablespoon sugar to the veggies and stir to coat well. Let sit for 10 minutes to draw out the moisture. Rinse well and drain. In a small bowl, whisk together the vinegar, water, and remaining 2 tablespoons salt and 3 tablespoons sugar. Stir until dissolved. Pour over the veggies and set aside for at least 1 hour.
- To make the aioli: Combine 3 tablespoons sriracha sauce with 4 tablespoons low-fat mayonnaise.
- To assemble the Bánh Mì sandwich, slice the baguette in half and cut into evenly portioned sizes (about 3 inches). Spread the aioli on the bottom of the baguette. Layer with pulled pork, pickled veggies, and cilantro leaves.
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