Categories: Asian, September2013, beef, salads

Ingredients

• 1 pound rib eye, flank or strip steak
• 2 small red or green cabbage (or a combination-about two cups)
• 1 bunch scallions, thinly sliced on the diagonal
• 2 carrots, scrubbed and julienned
• 2 bell peppers, peeled, seeded, and julienned
• 1 medium cucumber, peeled, seeded, and julienned
• 1 cup cilantro, chiffonade
• One-half cup mint, chiffonade
• One half cup local cantaloupe or honeydew melon, or peaches julienned (original recipe ripe raw papaya)
• 1 sprig lemon thyme or lemon balm, leaves finely minced
• (original recipe kaffir lime leaves)
• One half cup chopped toasted hazelnuts or pumpkin seeds
• (original recipe cashews)
• Dressing
• One third cup organic cider vinegar (original recipe lemon juice)
• 2 T toasted nut oil (I like hazelnut, but sesame is also good)
• 1 small garlic clove
• 1 Tablespoon grated ginger
• 1 small green or red spicy chili, sliced into very thin strips
• 1 tablespoon brown sugar (original recipe date paste)
• Salt and pepper

Directions

1. Cook the steak on the grill or in a hot skillet, until about medium rare or preferred doneness (7-9 minutes per side is fairly accurate for an average size piece of steak), allowing steak to rest –it should rest for at least 15 minutes, or up to one hour, before slicing it.

2. Mix the dressing ingredients together. Then arrange the ingredients on a platter, or plate them up individually in an attractive manner, drizzling the dressing over the salad. It is not quite as exotic as the original, but the local version is equally good, and tasty.

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