Chef Joel Koch

Cucumber & Daikon Salad with Thai Omelet Strips

Name: Cucumber & Daikon Salad with Thai Omelet Strips
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 1 (12 ounces) daikon, shredded; 1 cucumber, cut into rounds; 1 organic shallot, thinly sliced; 1/2 red bell pepper, julienned; 1/2 bunch cilantro, chopped; 12 sprigs watercress; 1/3 cup rice vinegar; 1/4 cup lime juice; 1/3 cup peanut butter; 1/4 cup water; 2 tablespoons soy sauce; 3 cloves organic garlic, minced; 1 tablespoon sugar whole grain; 1 tablespoon crushed red pepper; 3 eggs, beaten; 1 tablespoon soy sauce; 1 bunch chives, thinly sliced; 1 bunch cilantro; 2 tablespoons sweet chile sauce (optional); Salt and pepper to taste

Rated 5.0 stars by 1 users

Cuisine

Asian

Servings

2 servings

Prep Time

20 minutes

Cook Time

5 minutes

Ingredients

Directions

Peanut Dressing

Blend all ingredients in blender or small food processor until creamy.

Thai Omelet Strips

Mix together all ingredients in a mixing bowl.
Bring a large non-stick skillet to medium heat with approx. 2 tablespoon of oil - enough to coat the bottom.
Add in the mixture and swirl pan to evenly cover the bottom.
Allow to cook for 2 minutes or until fully cooked and the bottom is golden in color.
Take the omelet out of the pan and roll into a cylinder, let cool, then slice.

Salad

In a large mixing bowl, combine all ingredients and toss with desired amount of dressing.
Place into serving bowls or plates and garnish with Thai omelet strips.

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Filed in: Bell Pepper, Chives, Cilantro, Crushed Pepper, Crushed Red Peppers, Cucumber, Cucumber & Daikon Salad with Thai Omelet Strips, Daikon, Garlic, Lime Juice, Organic Bell Peppers, Organic Cucumbers, Organic Shallots, Salad, Shallots, Watercress

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Cucumber & Daikon Salad with Thai Omelet Strips