Thai Fruit/Vegetable Salad
Pork with Black Bean Sauce & Noodles
Coconut Lemon Grass Ice Cream
None of these dishes was hard to prepare, and the flavors in each course were a lovely complement to the next. As good as everything was, we all agreed that the salad was sensational with its interesting combination of ingredients and would be a nice side for meat or poultry. It was beautiful on the plate and tasted just as good, so next time you are looking for something new and a little different, this just might fill the bill.
2 c. pineapple chunks (fresh is best but canned is OK)
1 mango, peeled and sliced
1 Granny Smith apple, cored and cut into chunks
1 c. green beans
1 red onion, sliced
1 small cucumber, sliced or cut into short sticks
1 1/3 c. bean sprouts
2 green onions, sliced
1 tomato, cut into quarters (I use campari or Roma)
Cook the green beans until tender but still retain a bit of crispiness. Drain, run under cold water to cool; drain again.
To serve, arrange all the fruits and vegetables in a mound on lettuce leaf. Pour coconut sauce on top. Serves 4-6
2 T. coconut cream
2 T. sugar
5 T. boiling water
1/4 t. chili sauce
1 T. Thai fish sauce
Juice of 1 lime
Mix all ingredients together, blending well.
Enjoy and let me know how you like it!