Simple Thai Salad with Chinese Pork Sausage


6 sausages Kyj Pork Sausage

cooked Dragonfly Thai Jasmine Rice 24

DRESSING: 3 tsp C&h Pure Cane Sugar

DRESSING: 2 TB Df Fish Sauce (super) (l)

DRESSING: 1 tsp Df Sweet Soy Sauce

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 (opt)

DRESSING: 1/2 cup fresh lime juice

Cooking Instructions

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.

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