Ingredients with Measurements:
- 2 cups of fresh katuk leaves, washed and chopped
- 1 cup of sliced cucumber
- 1 cup of sliced cherry tomatoes
- 1/2 cup of sliced red onion
- 1/2 cup of chopped fresh cilantro
- 1/4 cup of chopped roasted peanuts
- 1/4 cup of lime juice
- 2 tablespoons of fish sauce
- 1 tablespoon of honey
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large mixing bowl, combine the chopped katuk leaves, sliced cucumber, sliced cherry tomatoes, sliced red onion, and chopped fresh cilantro.
2. In a small mixing bowl, whisk together the lime juice, fish sauce, honey, vegetable oil, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss to coat evenly.
4. Sprinkle the chopped roasted peanuts over the top of the salad.
5. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 7g
- Carbohydrates: 12g
- Protein: 4g
Substitutions for ingredients:
- Katuk leaves can be substituted with baby spinach or arugula.
- Cucumber can be substituted with zucchini or jicama.
- Cherry tomatoes can be substituted with grape tomatoes or diced Roma tomatoes.
- Red onion can be substituted with shallots or green onions.
- Fresh cilantro can be substituted with fresh mint or basil.
- Roasted peanuts can be substituted with cashews or almonds.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
- Honey can be substituted with agave nectar or maple syrup.
- Vegetable oil can be substituted with olive oil or sesame oil.
Variations:
- Add sliced grilled chicken or shrimp for a protein boost.
- Add sliced avocado or mango for a tropical twist.
- Add cooked rice noodles for a heartier salad.
Tips and tricks:
- Make sure to wash the katuk leaves thoroughly to remove any dirt or debris.
- Use a sharp knife to slice the vegetables thinly and evenly.
- Toast the peanuts in a dry skillet over medium heat for a few minutes to enhance their flavor.
- Adjust the amount of dressing to your liking.
Storage instructions:
- This salad is best served fresh and should be consumed immediately.
Reheating instructions:
- This salad is not meant to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional chopped cilantro or sliced lime wedges.
Garnishes:
- Chopped cilantro
- Sliced lime wedges
Pairings:
- This salad pairs well with grilled meats or seafood.
Suggested side dishes:
- Steamed rice
- Grilled vegetables
Troubleshooting advice:
- If the dressing is too tart, add more honey to balance the flavors.
- If the salad is too dry, add more dressing or a splash of water.
Food safety advice:
- Wash all vegetables thoroughly before using.
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Food history:
- Katuk leaves are a popular ingredient in Southeast Asian cuisine and are known for their high nutritional value.
Flavor profiles:
- This salad is a refreshing and tangy combination of sweet, sour, and salty flavors.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish for a larger meal.
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