Asian Pumpkin & Cashew Salad with Lime & coconut dressing

[Guest guest]

Hi All,

 

I'm Karen from Sydney Australia, and this is my first recipe to the group. I

just signed up.

 

Enjoy

 

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Asian pumpkin & amp; cashew salad with lime and coconut dressing.

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<RcpE name= " Asian pumpkin & amp; cashew salad with lime and coconut dressing. "

author= " From the book: Recipes for Entertaining " >

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* Exported from MasterCook *

 

Asian pumpkin & cashew salad with lime and coconut dressing.

 

Recipe By :From the book: Recipes for Entertaining

Serving Size : 0 Preparation Time :0:00

Categories : Granma Vance

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

SALAD

2 butternut pumpkins peeled

2 tomatoes

1 red onion

1 cup bean shoots

1 cup shredded spinach or Asian cabbage

2 tsp chopped spring onions

2 red chilles finely chopped

1 tblsp coriander finely chopped

1 tsp ginger grated

1 tblsp mint -- finely chopped

¼ cup crushed cashews

1 lime juice and grated rind

3 tblsp olive oil

 

Slice the peeled pumpkins into discs. You will need 12 in total. Cut the

tomatoes into thin strips. Finely slice the onion. Shred the cabbage or spinach.

Chop the Spring onions. Finely chop the chillies, coriander, and mint. Grate the

ginger, and crush the cashews.

 

To make the salad, slice peeled pumpkin into 1cm thick discs (about 7cm in

diameter) Place on a baking tray and drizzle with a little oil. Roast until

tender.

 

In a large bowl, combine all remaining salad ingredients. Refrigerate until

ready to serve.

To make dressing: Put coconut milk into a pan and heat to a simmer. Add

remaining dressing ingredients and continue to simmer gently for 2 minutes.

Allow to cool before refrigerating. It will thicken when cooled.

 

To serve allocate 3 pumpkin discs per person and cut 2 of the 3 discs in half.

Arrange the 4 half discs on the base of each plate, topped with a mound of

salad, and place a whole discs on top. Dollop the dressing on each side and

serve well chilled.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 5843 Calories; 649g Fat (98.0% calories

from fat); 4g Protein; 26g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 29mg

Sodium. Exchanges: 4 1/2 Vegetable; 129 1/2 Fat.

 

NOTES : Donated by Lirit Vance. Her Grandmother died in January 2000, and she

donated all of her grandmother's recipe books and recipe discs to me in March

2000. She wanted them to go to a good home, seeing that she doesn't cook. I am

greatly appreciated in her doing this. This recipe has come from those books and

discs, and up to receiving them, they have never to my knowledge seen their way

onto the web, or any recipe group.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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Granma Vance

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<IngR name= " SALAD " ></IngR>

<IngR name= " butternut pumpkins peeled " qty= " 2 " ></IngR>

<IngR name= " tomatoes " qty= " 2 " ></IngR>

<IngR name= " red onion " qty= " 1 " ></IngR>

<IngR name= " bean shoots " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " shredded spinach or Asian cabbage " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " chopped spring onions " unit= " tsp " qty= " 2 " ></IngR>

<IngR name= " red chilles finely chopped " qty= " 2 " ></IngR>

<IngR name= " coriander finely chopped " unit= " tblsp " qty= " 1 " ></IngR>

<IngR name= " ginger grated " unit= " tsp " qty= " 1 " ></IngR>

<IngR name= " mint " unit= " tblsp " qty= " 1 " >

<IPrp>

finely chopped

</IPrp>

</IngR>

<IngR name= " ¼ cup crushed cashews " ></IngR>

<IngR name= " lime juice and grated rind " qty= " 1 " ></IngR>

<IngR name= " olive oil " unit= " tblsp " qty= " 3 " ></IngR>

<DirS>

<DirT>

Slice the peeled pumpkins into discs. You will need 12 in total. Cut the

tomatoes into thin strips. Finely slice the onion. Shred the cabbage or spinach.

Chop the Spring onions. Finely chop the chillies, coriander, and mint. Grate the

ginger, and crush the cashews.

</DirT>

<DirT>

To make the salad, slice peeled pumpkin into 1cm thick discs (about 7cm in

diameter) Place on a baking tray and drizzle with a little oil. Roast until

tender.

</DirT>

<DirT>

In a large bowl, combine all remaining salad ingredients. Refrigerate until

ready to serve. & #013; & #010;To make dressing: Put coconut milk into a pan and

heat to a simmer. Add remaining dressing ingredients and continue to simmer

gently for 2 minutes. Allow to cool before refrigerating. It will thicken when

cooled.

</DirT>

<DirT>

To serve allocate 3 pumpkin discs per person and cut 2 of the 3 discs in half.

Arrange the 4 half discs on the base of each plate, topped with a mound of

salad, and place a whole discs on top. Dollop the dressing on each side and

serve well chilled.

</DirT>

</DirS>

<Note>

Donated by Lirit Vance. Her Grandmother died in January 2000, and she donated

all of her grandmother & apos;s recipe books and recipe discs to me in March 2000.

She wanted them to go to a good home, seeing that she doesn & apos;t cook. I am

greatly appreciated in her doing this. This recipe has come from those books and

discs, and up to receiving them, they have never to my knowledge seen their way

onto the web, or any recipe group.

</Note>

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