I'm very excited as I'm packing today to teach at the Simcoe County Quilters Guild Retreat this weekend. This will be my third time teaching at their retreat so it will be fun to catch up with past students and friends. I'll be teaching the Log Cabin Chevron workshop and the Quilt Marking Mysteries workshop. Two of my favourites! The retreat is held at the Kempenfelt Conference Centre near Barrie where all of the Georgian College students who are in the culinary and hotel management studies work as part of their curriculum. Needless to say, the food and services are fantastic!
Last night I made one of my favourite meals, Thai Mango Salad. It is absolutely delicious! The recipe will feed 6 people.
THAI MANGO SALAD
5 cups cooked rice vermicelli noodles.
2 cups napa cabbage cut into thin strips about 2" long
1 red pepper cut into fine julienne strips
1 yellow pepper cut as above
1 large carrot cut as above
2 ripe mangos cut into thin slices
3 green onions cut diagonally
3 lime leaves thinly sliced or lime zest
1/4 cup chopped fresh coriander
2 tbsp. lemongrass chopped very fine
1/4 cup chopped fresh mint
1/2 cup roasted chopped peanuts
1/2 cup peanut butter
1/4 cup rice vinegar
2 limes, juice of 2 and zest of 1
1 tbsp. fresh ginger, minced
2 cloves of garlic, minced
2 tbsp. brown sugar
2 tbsp. soy sauce
2 tbsp. teriyaki sauce
1/2 tsp. cayenne pepper
1/2 cup peanut oil
In a food processor, combine all of the salad dressing ingredients and process until smooth. Toss together with the salad ingredients in a large bowl. Just before serving, squeeze fresh lemon juice over the top and sprinkle with peanuts.