Cucumber and Carrot with Lemongrass Vinaigrette

By á-1046

Ingredients

• 1/2 cup white vinegar
• 1 thai chili, very finely minced
• 2 stalks lemongrass
• 3 cups thinly sliced cucumber
• 1 cup bean sprouts
• 1 cup cubed tart apple
• 1/2 cup shredded carrot
• 1/4 cup minced mint
• 1/4 cup minced parsley
• 1 T. fish sauce
• 1 T. vegetable oil

Preparation

Step 1

1. In a small saucepan, combine the vinegar, chili, and garlic. Bring the mixture to a boil. Cover the pan, remove with from the heat, and let cool
2. Trim and finely chop 1 lemongrass stalk. Place it in a small saucepan with 1/2 cup of water, cover and bring to a boil. Turn off heat and let cool.
3. Trim the remaining lemongrass stalk, peel off the tough outer layers, and finely mince the white portion of the tender stalk within. Reserve approximately 1 T.
4. Combine the cucumber, bean sprouts, apple, carrot, mint, and parsley in a large mixing bowl. In a small bowl, combine the fish sauce, oil, minced lemongrass, the vinegar mixture, and the lemongrass
5. Toss the fruit and vegetables with the lemongrass vinaigrette