Crispy Crunchy Asian Mashup Salad
- 1/2 cup canola oil
- 3 tablespoons lime juice
- 1 tablespoon gochujang (spicy Korean fermented bean paste)
- 1 tablespoon fish sauce (preferably Red Boat)
- 1 tablespoon honey, agave or palm sugar
- 4 cloves garlic, minced
- 6 shallots, very thinly sliced (2 cups, use a handheld mandolin, Japanese benriner or very sharp chef's knife here)
- canola oil to cover
- 1 small mango, hard and unripe (about 3/4 pound)
- 4 large-ish carrots (about 3/4 pound)
- 1/2 small head Napa cabbage (1/2 pound), shredded (4 cups)
- 1/2 small head red cabbage (3/4 pound), cored and shredded (3 cups)
- 1 large red bell pepper, seeded and cut into thin strips
- 1/4 cup mint leaves, shredded
- 1/4 cup fresh basil, chopped
- 4 scallions, thinly sliced (1/2 cup)
- 1/2 cup toasted peanuts, chopped
- Combine all ingredients in a jar, seal tightly and shake until emulsified.
canola oil, lime juice, gochujang, fish sauce, honey, garlic, shallots, canola oil, mango, carrots, head, head red cabbage, red bell pepper, mint, fresh basil, scallions, peanuts
Taken from www.foodrepublic.com/recipes/crispy-crunchy-asian-mashup-salad-recipe/ (may not work)