Recipe Talk

I HAVE THE FOLLOWING RECIPE FOR THAI BEEF SALAD BELOW. THE DRESSING FOR THIS IS VERRRRY BLAND/ DO YOU HAVE ANY DRESSING IDEAS TO ZIP IT UP AND TO STILL KEEP IT ASIAN IN FLAVOR??

2ounces cellophane(bean thread)noddles
2tablespoons fresh lime juice
1tablespoon vegetable oil
1 teaspoon sugar
1/2teaspoon Thai red curry paste
6ounces roast beef thinly sliced
1 carrot sliced into ribbons with vegetable peeler
1/4 cup fresh mint leaves
coarse salt and ground pepper
1/4 cup unsalted peanuts coarsely chopped

1. BREAK NOODLES IN HALF AND COOK ACCORDING TO PACKAGE INSTRUCTIONS. DRAIN NOODLES, RINSE WITH COLD WATER, AND DRAIN AGAIN.

2.IN A MEDIUM BOWL, WHISK TOGETHER LIME JUICE, OIL, SUGAR, AND CURRY PASTE. ADD NOODLES, ROAST BEEF, CARROT AND MINT. SEASON WITH SALT AND PEPPER; TOSS TO COMBINE. SERVE OR COVER AND REFRIDGERATE OVERNIGHT. SPRINKLE WITH PEANUTS WHEN READY TO SERVE

PLEEASE HELP.
iT WOULD BE GREATLY APPRECIATED
THANKS SOOO MUCH

Dressing:

2 garlic gloves

1 teaspoon ginger

1 tablespoon of sugar

? teaspoon crushed red peppers

3 tablespoons of Asian fish sauce

3 tablespoons lime juice

1 teaspoon soy

5 tablespoons water.

Dress ingredients separately. Save some snow peas, hijiki and lobster on the side. Add ? cup cilantro and peanuts
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Dressing:

2 garlic gloves

1 teaspoon ginger

1 tablespoon of sugar

? teaspoon crushed red peppers

3 tablespoons of Asian fish sauce

3 tablespoons lime juice

1 teaspoon soy

5 tablespoons water.

Dress ingredients separately. Save some snow peas, hijiki and lobster on the side. Add ? cup cilantro and peanuts
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ASIAN salad DRESSING

Ingredients

3 oz rice vinegar

1 oz soy sauce

1/4 tsp ground ginger

1 clove garlic, pressed

2 tbs sugar

5 oz vegetable oil

Directions

Mix all ingredients & blend well

Keep unused portion covered in refrigerator for up to 2 weeks (it tastes a lot better fresh though)

Oriental Salad with Ginger Dressing Ingredients

4 oz Fresh or frozen (thawed) 1 lg Cucumber, peeled and thinly

1/4 c Rice wine vinegar 1 Carrot, shredded

1 ts Finely grated ginger root 8 Cherry tomatoes, quartered

2 tb Plus 1/4 c Water chestnuts

1 ts Olive oil 1/2 ts Salt

2 1/2 ts Sesame oil 1/2 ts Pepper

1 Red onion, thinly sliced

Instructions for Oriental Salad with Ginger Dressing
For fresh snow peas, blanch in boiling water for 1 minute. Drain and rinse under cold water; pat dry. Combine vinegar and gingerroot in small bowl, slowly add the olive and seseame oil, beating with a wire whisk; set aside. Combine snow peas and the remaining ingredients in serving bowl. Sprinkle with salt and pepper, toss to coat. Pour dressing over and toss to coat. Serve. Posted to Recipe Archive - 29 Sep 96 submitted by: sgjg6566@pipeline.com Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)