Field Roast by Tommy McDonald

Author:Tommy McDonald
Language: eng
Format: epub
Tags: Cooking / Vegetarian & Vegan, Cooking / Specific Ingredients / General
Publisher: Da Capo Press
Published: 2017-09-12T04:00:00+00:00

DRESSING

2 cloves garlic, minced

2 teaspoons sweet chili sauce

2 teaspoons sesame oil

2 Thai chilis

½ cup seasoned rice vinegar

VEGETABLES

2 English cucumbers, peeled and cut into ⅛-inch slices

½ red onion, thinly sliced

1 jalapeño or serrano pepper, thinly sliced

½ bunch green onions, thinly sliced on the bias

GARNISH

Leaves from 2 sprigs dill, roughly chopped

½ bunch cilantro, large stems removed, roughly chopped

1. In a food processor or blender, combine the garlic, chili sauce, sesame oil, Thai chilis, and vinegar to make the dressing.

2. In a large bowl, combine the vegetables with the dressing. Allow the salad to marinate for 1 to 2 hours in the fridge.

3. Before serving, toss the salad and garnish with dill and cilantro.

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