Thai Salad With Fig

[Guest guest]

Thai Salad With Fig

http://www.californiafigs.com/recipes/index.html

No I don't work for them; my boss gave me 4 pints of figs to use up.

Visiting the fig council website reminded me of the Ketchup Board in

Lake Woebegone

 

6 tablespoons fresh lime juice

1/4 cup honey

3 teaspoons soy sauce

1/4 teaspoon red pepper flakes, crushed

2 teaspoons fresh gingerroot, very finely minced

1 cup tofu, julienned (the original recipe called for cluck-cluck)

1 cup California dried figs, stems removed, and cut lengthwise into

eighths (I used 8 small fresh ones)

2 green onions, thinly sliced

1/4 cup chopped fresh mint (I skipped this)

1/2 cup cantaloupe; seeded, pared and cut in julienne strips

1/4 cup sweet, red pepper; ribs and seeds removed, cut in julienne strips

1/2 cup cucumber; peeled, seeded, and cut in julienne strips

Assorted mixed salad greens.

Mint sprigs for garnish

 

Combine lime juice, honey, soy sauce, pepper flakes and gingerroot in

medium bowl; mix well. Add tofu, figs, onions and mint; toss to coat

evenly. Cover and refrigerate for one hour. Stir occasionally.

 

When ready to serve, combine cantaloupe, pepper strips and cucumber

with marinated tofu and toss gently but thoroughly. Line serving bowl

or salad plates with greens and arrange mixture in center. Garnish

with mint sprigs if desired. Makes 6 servings.

 

I took big spoonfuls of this and wrapped it in spring roll wrappers

(Thia! ) with some cilantro & it was tasty that way too.