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Island Sashimi with Crispy Vegetables & Thai SpicesSource: Ron Miller, Hukilau Lanai
1/2 small head won bok, julienned
1 red bell pepper, julienned
1 green bell pepper, julienned
3 small carrots, julienned
1/4 medium red onion, julienned
4 ounces greens
1/2 cup thai chili sauce
1/2 inch fresh ginger root, grated
1. Add grated ginger and Thai chili sauce.
2. Add sesame veggies, lettuce, sashimi, and fried capellini and toss
OPTIONAL: serve with shredded daikon, sprouts, etc.
Hirt Gebhardt 1999
Sashimi salad dressing
1 bottle sweet thai chili sauce
2 cups sesame vinaigrette
4 each Kaffir lime leaves, grind in coffee mill
1. In a mixing bowl, add the chili sauce and ground lime leaves.
2. Whisk in the sesame vinaigrette.
Service of Sashimi Salad
Toss all ingredients in a bowl. Mound on a cold salad plate.
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