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Categories:
almond butter lemon juice maple syrup soy sauce fresh ginger garlic serrano chile water maple syrup soy sauce extra-virgin olive oil fresh ginger cabbage fresh cilantro lime juice young Thai coconuts matchstick matchstick bean sprouts matchstick basil cilantro
Viewed: 40 - Published at: 2 years agoIngredients
- 1/2 cup raw almond butter*
- 2 tablespoons fresh lemon juice
- 2 tablespoons pure maple syrup
- 1 tablespoon soy sauce
- 1 tablespoon minced peeled fresh ginger
- 2 garlic cloves, minced
- 1 tablespoon minced serrano chile with seeds
- 1 to 2 tablespoons water
- 1/2 7-ounce block tamarind with seeds**
- 2 tablespoons pure maple syrup
- 2 tablespoons soy sauce
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons minced peeled fresh ginger
- 1 cup (packed) very thinly sliced Napa cabbage
- 1/2 cup chopped fresh cilantro
- 1 teaspoon fresh lime juice
- 2 large young Thai coconuts (also called white coconuts), outside husk cut away, cracked open with hammer, drained
- 1 1/2 cups matchstick-size strips peeled carrots (from 2 large)
- 1 cup matchstick-size strips red bell pepper
- 1 cup mung bean sprouts
- 1/2 cup matchstick-size strips seeded English hothouse cucumber
- 1/4 cup slivered fresh basil
- Fresh cilantro sprigs
Method
- Combine all ingredients except water in blender or processor.
- Puree until smooth.
- Thin with water by tablespoonfuls, as desired.
- Season sauce to taste with salt and pepper.
- Combine tamarind and enough hot water to cover in medium bowl.
- Let stand until pulp softens, breaking apart occasionally with fork, about 1 hour.
- Using slotted spoon, transfer tamarind pulp to sieve set over bowl.
- Press pulp through sieve, leaving seeds behind.
- Measure 6 tablespoons pulp into medium bowl (discard remaining pulp).
- Whisk in remaining 4 ingredients.
- Season with salt and pepper.
- Combine cabbage, cilantro, and lime juice in small bowl; toss to coat.
- Sprinkle with salt and let stand 30 minutes.
- Using small heavy knife, pry large pieces of soft coconut meat out of shells.
- Slice coconut very thinly into 2- to 3-inch-long strips.
- Combine carrots, red bell pepper, bean sprouts, cucumber, and basil in large bowl.
- Toss with just enough almond-chile sauce to coat lightly.
- Arrange 1/4 of cabbage mixture on each of 4 plates.
- Top with coconut and mixed vegetables.
- Drizzle tamarind vinaigrette and more almond-chile sauce over, if desired.
- Garnish with cilantro sprigs.
- *Available at natural foods stores.
- **Tamarind is a legume with large brown seedpods.
- The pulp is used in Indian, Thai, Caribbean, and Latin American cooking.
- The pulp is sold in block form and is available at Indian markets.
