Island Sashimi with Crispy Vegetables & Thai Spices

Source: Ron Miller, Hukilau Lanai

STEP ONE
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.

SUGGESTED WINE:
Hirt Gebhardt 1999
Rauenthaler Rothenberg
Riesling

STEP TWO
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.

STEP THREE
Service of Sashimi Salad
Servings: 1

Toss all ingredients in a bowl. Mound on a cold salad plate.

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