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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is fusion food at its best Ingredients:
3 ounces enoki mushrooms |
10 ounces baby spinach |
1 cup bean sprouts |
1 yellow pepper, thinly sliced |
1/2 cup slivered almonds, toasted |
3 tablespoons lime juice, freshly squeezed |
2 tablespoons brown sugar |
1 tablespoon fish sauce |
1/2 teaspoon chinese chili sauce |
2 teaspoons ginger, finely minced |
1/4 cup green onion, minced |
1/4 cup mint, minced |
2 tablespoons basil, minced |
1/4 teaspoon nutmeg, freshly grated |
1/4 cup canola oil |
Directions:
1. Cut off the dirty stem ends of the enoki mushrooms. Separate them into threads. Combine them with the spinach, bean sprouts, yellow peppers and almonds in a salad bowl.
2. Combine the remaining ingredients in a blender; process on medium speed for 15 - 20 seconds, until pureed.
3. Pour the dressing over the salad and toss just before serving.
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