Savoy-Udon Thai salad
I LOVED this salad! Cooked noodles are tossed into peanut butter melted with lime juice and seasonings. The salad is then tossed a little at a time into the noodles until mixed well. It is topped with sesame seeds and some fresno chili slices.
Print Recipe
Equipment
- Colander
Ingredients
- 2 Cups Chopped savoy cabbage.
- 1 Cup Cucumber
- 2 Green onions
- 1/2 Cup Daikon radish
- 1 Cup Frozen mixed vegetables
- 5-6 Sprigs Thai Basil leaves
- 1 Fresno Chili Use 2 if you like it spicy!
- 2 Servings Udon Noodles Use enough noodles to yield 2 or 3 servings per package directions. May substitute ramen if desired.
- 4 Tbsp Organic Peanut butter I used crunchy unsalted
- 1 Tsp Black sesame seeds
- 2 Tsp Ginger pureé
- 2 Tsp Garlic pureé
- 1/4 Tsp Sesame oil
- 4 Drops Food grade lemongrass essential oil I use Zongle certified organic
- 2 Tbsp Umeboshi Plum Vinegar
- 1/2 Cup Chili peanuts (optional) Peanuts coated with chili powder. May use Thai chili powder or Thai cashews.
Instructions
- Add water to a 3 quart saucepan and turn on heat to bring to a boil. When water is boiling, add Udon noodles. See notes for tip.
- Shred cabbage very fine. Chop across several times to make it easier to eat. Add to salad bowl.
- Peel daikon and cucumber. Slice them lengthwise into quarters then thinly slice. Add to salad.
- Place frozen vegetables into warm water to defrost then rinse in ice water. Drain and add to salad.
- Remove the root of the green peppers and discard any wilted tips. Slice diagonally into thin 1/4" slices and add to salad.
- Remove stem from fresno chili. Slice lengthwise and remove seeds. Slice very thin and add to salad.
- Reserve 1/4 cup of the cooking liquid from the noodles and place the remaining water and noodles in a colander.
- Add peanut butter into the hot pan with a few tablespoons of the hot cooking liquid. When the peanut butter is melted, add the garlic, ginger, vinegar and oils to the peanut mixture. Toss in the noodles and get them well coated.
- Begin adding the salad mixture a little at a time to mix in with the noodles. Sprinkle on the sesame seeds and Thai basil as you add salad to the noodles.
- Move your salad and noodles from the saucepan to the salad bowl. Toss again if necessary. Top with fresno chili, peanuts, a final sprinkle of sesame seeds and Thai basil leaves.
- Chill 30 minutes if you prefer the salad cold.
- Divide into bowls and serve.
Notes
This is a Snap Pea Sheep recipe!
I used Udon noodles for this dish and my only regret was leaving them long. I recommend breaking these into smaller pieces before cooking.
You may wish to have more noodles and can certainly make more. Place the noodles in bowls after they have been coated with the peanut mixture then top each bowl with the mixed salad. The salad will simply have no sauce but you can dress it with a drizzle of vinegar mixed with sesame oil.
Soba or ramen noodles may also be used.
I used vegetables I had on hand but I really enjoyed the mixed frozen vegetables.
Thai basil has a unique flavor but it is difficult to find. Regular basil or cilantro may be used instead.
The Zongle lemongrass oil is VERY STRONG! Just a few drops is enough and a few drops too many is over powering. You may omit it or use another kind. Make certain it is food grade and not for aromatherapy.
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