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Ancho-Lime Dressing
1 1/2 T. grated lime zest
4 1/2 T. fresh lime juice
3 T. firmly packed brown sugar
1 T. minced fresh ginger
6 T. finely minced green onions
3/4 t. freshly grated nutmeg
3 T. honey
4 1/2 T. finely julienned ancho chile (soften chile in hot water for 2 minutes,
remove seeds and roll like a cigar to julienne)
3/4 t. Tabasco sauce
3/4 t. soy sauce
3/4 t. balsamic vinegar
1 1/2 T. extra-virgin olive oil
For Ancho-Lime Dressing:
In a nonmetallic bowl, combine all ingredients except oil. Slowly add oil and
whisk well.
Note: This dressing can be made ahead and stored up to 2 weeks, refrigerated.
Makes about 1 cup. |
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Cascabel Crispy Noodle Salad with Ancho-Lime Dressing
Salad:
1/2 package wonton skins
3 C. vegetable oil
3/4 (8 oz.) package rice sticks (available at Asian markets)
1 (10 oz.) bag fresh spinach, stemmed, cleaned and shredded
1 yellow bell pepper, seeded and slivered
1 red bell pepper, seeded and slivered
1/2 C. sliced almonds, toasted
1/4 C. fresh basil leaves, julienned
1/4 C. fresh mint leaves, julienned
For Salad:
Cut wonton skins into 1/4-inch strips. Heat oil until hot. Fry wonton strips in
small batches. Drain on paper bags or paper towels and set aside. Also in small
batches, fry rice noodles in hot oil (noodles will puff up quickly when added to
hot oil; remove immediately). Drain well and set aside.
Place remaining salad ingredients in a large bowl. Shake Ancho-Lime Dressing,
add to salad and toss. Gently fold in fried wontons and rice sticks. Note: Cold
cooked wild rice also can be tossed with this salad, if desired.
Makes 8 servings.
Source: Cascabel Restaurant in San Antonio Cuisine
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