Star Leftovers
I think I've mentioned, and I'm sure you'll agree, that using up leftover ingredients can be hit or miss. Last night, all the stars moved into alignment in my leftover universe (refrigerator). It was a delicious salad!
Here were the odd ingredients that I mixed with a few staples to create Thai Lettuce Salad:
lime juice
cashews
ground turkey
cilantro
small bit of lettuce
small bit of green cabbage (I wished I had napa cabbage)
1 carrot
Though I didn't follow any particular recipe, and I did use Lettuce Wraps and Hot and Sour Dressing from Food of the World: Thailand for guidelines and proportions.
Thai Lettuce Salad
serves 2-3
For the Meat:
1/2 T veg oil
1/2 onion, chopped finely
1 carrot, grated
1 clove garlic, minced
1 Thai chile
1/2 lb. ground turkey or pork
2 T. soy sauce
1/2 t. brown sugar
1/4 t. green curry paste
1 T. cilantro, chopped
Heat oil in wok and stir-fry onion, carrot, garlic, and chile for 30 seconds. Add the ground turkey and stir-fry for 8-10 minutes, until browned and crisp. Stir in the soy sauce, sugar, curry paste, and cilantro, and cook for an additional 2-3 minutes. Let rest while you make the dressing.
For the Dressing:
Whisk together:
2 T. veg. oil
2 T. rice vinegar
2 T. lime juice
1/2 t. soy sauce
1/2 t. sesame oil
1/4 t. fish sauce
1/4 t. green curry paste
Assemble the Salad:
Toss meat mixture with a salad of lettuce, cabbage, cilantro, cashews, and rice. Toss salad with dressing and serve immediately.
