Sunday, August 28, 2011

Thai "Rice" Salad with Chicken by Dana Carpender

I just came across this recipe on Dana's blog for a faux rice salad made with cauliflower. It really sounds good enough for company, and also fits the bill for me in that I have to do no stove time in this ungodly hot summer north Florida is having! I think it would also be good with almost any seafood. I have copied and pasted for you rather than link this time.

Thai "Rice" Salad with Chicken
1/2 cauliflower, head
1 cucumber
1 carrot
8 scallions
2 cups cubed cooked chicken
3 tablespoons lime juice
1 tablespoon rice vinegar
1 tablespoon fish sauce (nam pla or nuoc mam)
3 tablespoons soy sauce
2 tablespoons extra light olive oil or other bland oil
2 teaspoons Splenda or Stevia in the Raw, or other sweetener to equal 2 teaspoons of sugar
1/2 teaspoon chili garlic sauce, or to taste
1/2 cup chopped cilantro
salt and pepper -- to taste
Trim the bottom of your cauliflower's stem, and whack off the leaves. Now cut the cauliflower into chunks that will fit in your food processor's chute, and run it through the shredding blade. Dump your cauli-rice into a microwaveable casserole with a lid, or a microwave steamer, add a few tablespoons of water, cover, and nuke on high for 6 minutes.
While that's cooking, cut your cucumber into 1/4" dice (okay, mine were more rectangular than square) and shred your carrot. Slice your scallions, too, including the crisp part of the green. Cube your chicken. All of this stuff can go in a big mixing bowl.
Stir together everything from the lime juice through the chili garlic sauce (you could use Sriracha instead; the garlic doesn't make a big difference here). This is your dressing.
When the microwave beeps, pull out your cauliflower and uncover it, to stop the cooking. Let it cool a bit, stirring now and then to let the steam out. You don't want it to cook your other vegetables -- and especially not your cilantro.
Okay, your cauliflower's cooled enough that it won't result in cooked cucumber. Dump it into the mixing bowl, add the dressing, and stir it all up. Now stir in the cilantro, and taste. Do you think it needs salt and pepper? Add some! You could add more chili garlic or Sriracha if you think it needs it, for that matter, or you could just pass the bottle at the table. Up to you.
Pile on plates or in bowls, and serve!

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