| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Seafood | Thai | Thai, Vegetables | 1 | Servings |
INGREDIENTS
| 2 | sm | Garlic cloves, crushed |
| 1 | sm | Fresh red chile pepper, seeded and minced |
| 2 | tb | Sugar |
| 2 | tb | Fresh lime or lemon juice |
| 1/4 | c | Rice vinegar |
| 1/4 | c | Nuoc mam (Vietnamese fish sauce) |
| 1 | sm | Carrot, shredded |
| 1 | sm | Daikon or turnip, peeled and shredded |
| 1 | ts | Sugar |
| 1 | lg | Head of Boston lettuce, separated into individual leaves |
| 1 | bn | Scallions, cut 2" lengths |
| 1 | c | Coriander leaves |
| 1 | c | Mint leaves |
| 1 | c | Fresh Asian or regular basil leaves |
| 1 | Cucumber, peeled in alternating strips, halved lengthwise and sliced crosswise | |
| 4 | oz | Fresh bean sprouts |
INSTRUCTIONS
VEGETABLE PLATTER Combine the garlic, chile and sugar in a mortar and pound with a pestle to a fine paste. Add the lime juice, vinegar, fish sauce and 1/4 cup water. Stir to blend. (Alternately, combine all ingredients in a food processor or blender and process for 30 seconds, until the sugar dissolves. Toss the carrot and daikon shreds with the sugar in a small bowl. Let stand 15 minutes to soften the vegetables. Add the Nuoc Cham to the softened vegetables and stir. On a large platter, decoratively arrange the vegetable ingredients in separate groups. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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