Thai Salad
13 ingredients
6 steps
Ingredients
- 4 tablespoons finely julienned jicama
- 4 tablespoons finely julienned carrots
- 4 tablespoons finely julienned daikon radishes
- 4 tablespoons finely julienned papayas
- 4 tablespoons finely julienned cucumbers
- 4 tablespoons coarsely julienned pre- cooked duck breasts (leftover)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 12 teaspoon sesame oil
- 14 teaspoon dark sesame seeds
- 14 teaspoon light sesame seeds
- 14 teaspoon cumin seed
- 14 lime wedge, for each serving
Directions
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1Combine the seeds and place in a small dry skillet.
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2Toast lightly until they give off a pleasant aroma.
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3Remove from the skillet to prevent scorching and reserve.
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4Combine all the remaining ingredients except the duck and lime wedge and toss gently but thoroughly.
-
5You can substitute any meat for the duck.
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6Serve, garnishing with the duck meat and squeezed lime wedge and a sprinkle of the toasted seeds.
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