"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich


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This recipe for THAI SALAD, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Wednesday, November 5, 2008


# blanched green beans
4 c. baby spinach
2 c. slivered green cabbage
3 green onions, sliced
red bell pepper, slivered
2/3 c. chopped dry roasted peanuts
c. chopped basil or mint (optional)
1 (1oz.) package roasted vegetable chips or sweet potato chips (such as Terra), lightly crushed


1/3 c. brown sugar
2 T. water
4 garlic cloves, peeled & chopped (not pressed)
tsp. red pepper flakes
2 T. soy sauce
c. lime juice
2 T. peanut oil
1 tsp. finely grated fresh ginger
tsp. salt
Combine in a jar with a lid. Shake well.

To make salad, toss together all ingredients except peanuts, basil or mint and veggie chips.

Before serving drizzle 2/3 of dressing over salad; toss. Sprinkle with peanuts, herbs, veggie chips. Pass remaining dressing at the table.




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