Yield: 4 servings
Measure | Ingredient |
---|---|
2 smalls | Cloves garlic, peeled and |
\N \N | Chopped |
1 \N | Serrano chiles, seeded and |
\N \N | Chopped |
2 tablespoons | Sugar |
¼ cup | Rice vinegar |
1 tablespoon | Lemon juice |
1 tablespoon | Lime juice |
¼ cup | Vietnamese fish sauce |
½ cup | Soy oil |
½ small | Red onion, peeled and thinly |
\N \N | Sliced |
2 \N | Whole medium carrots, |
\N \N | Peeled |
1 large | Turnip, peeled and sliced |
\N \N | Into matchsticks using a |
\N \N | Mandolin |
1 \N | Gourmet cucumber, scored and |
\N \N | Split |
3 tablespoons | Fresh mint, chiffonade |
Cut the vegetables and make the salad .
Blend salad ingredients and toss in ½ cup of Nuoc Cham Sauce.
To Serve:
Artfully arrange the salad at one end and two crabcakes at the other.
Drizzle the Chipotle sauce in between the two in a zig zag pattern.
Wine Suggestion: Sauvignon Blanc.
Yield: 12 crabcakes, or 6 first course servings.
CHEF DU JOUR RICK MOONEN SHOW #DJ9321