Asian fusion can be an accessible entry into the world of soy condiments, spicy sauces and other exotic ingredients, especially when the “fusion” combines two separate asian cuisines. This light and refreshing Thai salad adopts a Chinese pork sausage called lap cheong, a slightly sweet hard sausage similar to Italian pepperoni. A sweeter lime-fish sauce dressing rounds out this flavorful and fragrant salad, perfect with a side of steamed jasmine rice.
6 Chinese sausages
2 large cucumbers
1 cup fresh bean sprouts
4 green onions
Fresh flat leaf parsley or cilantro leaves for garnish
1 thinly sliced hot, fresh red chili pepper (optional)
Cooked jasmine rice
1/2 cup fresh lime juice
3 teaspoons granulated sugar
2 tablespoons Thai fish sauce
1 teaspoon soy sauce
In a small bowl, combine the dressing ingredients and stir until the sugar has dissolved. Taste and adjust with more sugar or fish sauce if needed (some limes are more tart than others). Set aside.
Slice the sausage thinly on the diagonal. Place in a non stick skillet over medium heat and sauté until the edges are slightly browned and sausage is cooked thru, about 5 minutes. Don’t over cook. Set aside to cool
Peel the cucumbers, slice thinly and place in a large bowl. Thinly slice the green onions on the diagonal and add to the bowl. Add the bean sprouts, cooked sausage and the dressing. Lightly toss and serve on plates with jasmine rice on the same plate. Garnish with a few slivers of sliced hot chili pepper, if desired, and a few leaves of fresh parsley or cilantro.
Serves 2 as a main course salad.