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I was taught this salad by a gorgeous Thai woman. Key difference was she used
Joined: Dec 12, 2005
Posted to Thread #29400 at 3:13 pm on Feb 1, 2017
a New York strip steak and seared it over high heat, leaving the middle red. Then she sliced it super-thin on the bias and squeezed fresh limes over the cut meat. The acid finished off the cooking, like ceviche. Sprinkle with salt, then scrap it all over the cabbage slaw, meat, drippings, lime juice, all of it.
We eat the salad wrapped in iceberg lettuce that has been soaked to crisp or the inside cabbage leaves that have been zapped slightly to soften (stem also pared down).
It is such a happy meal in your mouth.
"Be yourself. Everyone else is already taken."
Other messages in this thread:
- Barb, this looks really yummy... - Richard in Cincy - 4:03pm on 01/31/17
- Oh MY!!! what a bummer to be sick on your vaca. I am at a loss. We all seemed fine - barb_b - 6:01pm on 01/31/17
- I made this last evening. It was very good. - CathyZ from Kauai - 10:51am on 02/01/17
- Great! I'm making it tomorrow night. Can't wait. [NT] - Richard in Cincy - 1:59pm on 02/01/17
- *It was lovely to look at and even lovelier to eat. I couldn't stop* = Definition of Crack. [NT] - MarilynFL - 3:17pm on 02/01/17
- I was taught this salad by a gorgeous Thai woman. Key difference was she used - MarilynFL - 3:13pm on 02/01/17
- Bam! Wow this is good! - Richard in Cincy - 10:30pm on 02/03/17
- Looks like it's time for T&T Barb--congrats! Will have to try with some leftover beef this week. [NT] - MoNJ - 8:29am on 02/04/17
- So good, I'm in the kitchen whipping up another batch for this week's lunches. [NT] - Richard in Cincy - 1:00pm on 02/05/17