This tastes as good as it looks

Once again, another great recipe courtesy of a pin on Pintrest. I'm so glad I came across this recipe from Closet Cooking for Sweet Chili Chicken Rice Bowls.

I did make some alternations to the recipe, because I used leftover chicken. Instead of making the sauce to cook the chicken in, I made it and then poured it over my leftover pre-cooked chicken in a skillet and let it simmer and cook until the meat got nice and tender.

I did make the salsa portion, but I cut back on some of the spice. Additionally, I skipped the jalapenos. we like spice but just can't handle it that well.

In the end, this was an insane meal and we're already ready to have it again! Between the sweetness of the chicken, the spice of the salsa and the creaminess of the egg yolk, this meal just comes together so perfectly and has such an intense combination of flavors. You can't pass this up!

I also served a fun and crunchy side with this meal - can you guess what it is??

What is this crunchy side??

Sweet Chili Chicken Rice Bowl

It is fantastic in the salsa for this dish.... do you have a guess??

So the crunchy side dish was rice paper wrappers that we popped in oil until they poofed up. They are like a wonderful crispy chip and great with an Asian dish as the equivalent to "chips and salsa". Do try it!

* Sorry for the sideways picture, as you can see I haven't been on Blogger lately and it seems to be rotating my pictures*

Super Bowl Sunday Good Eats

Again, I know it's April and YES we did eat this on Super Bowl Sunday, and NO I haven't made it again since.

But these were absolutely killer wings. And they were beyond easy to make. In a way they kind of reminded me of Nigella's Maple & Chicken Ribs but with more Asian flair.

Since they have a nice thai/asian flavor, I served them with some veggie nime chow - it was nice and refreshing with the flavor and warmth of the chicken wings.

One Pot Sticky Chicken Wings from Food & Wine

INGREDIENTS

3 pounds chicken wings, wing tips removed and wings cut into 2 pieces

2 tablespoons minced fresh ginger

4 small dried red chiles

2 whole star anise

One 3-inch cinnamon stick

1/3 cup soy sauce

1/3 cup sake

3 tablespoons oyster sauce

3 tablespoons mirin

3 tablespoons sugar

2 scallions, thinly sliced

Now instead of following this cooking method below - I made it even easier so we could watch the commercials, I mean the game, I mean the commercials! I put everything in my big black oven roaster, tossed the wings with all of the other ingredients and put it on 375 in my oven and just kept turning them every 20 minutes or so. I think I cooked them for about a hour and a half if not 2 hours to get them crispy/sticky and wonderful. This was SO much easier, and I won't ever make them the way the recipe suggests below.

...

In a very large nonstick skillet (or in batches), cook the chicken wings over moderate heat, turning once, until golden, about 8 minutes. Add the ginger, chiles, star anise and cinnamon and cook over moderately low heat, stirring, until fragrant, about 1 minute.

Add the soy sauce, sake, oyster sauce, mirin, sugar and 1/3 cup of water and bring to a simmer over moderate heat. Cover and simmer for 10 minutes. Uncover and cook over moderately high heat, stirring occasionally, until the wings are cooked through and the sauce has reduced to a thick glaze, about 8 minutes. Discard the chiles, star anise and cinnamon. Transfer the chicken wings to a platter, scatter the scallions on top and serve.

The Most Perfect Pad Thai

I have made this recipe twice now and the hubs and I agree, it is by far the best Pad Thai at home recipe out there - and we've tried quite a few.

I guess we really shouldn't have expected anything but a perfect Pad Thai recipe from a site called Thai Table! And actually this recipe is so good that even writing this post is making me have a great desire to make it right now!!

For us, I can plan to make Pad Thai but it never works because bean sprouts are not something that our market always has on hand. So this dish usually turns out to be a spur of the moment dinner on a Saturday night when we found good bean sprouts at the market.

I always make shrimp Pad Thai - and I like to add the tofu in but the hubs doesn't love it with the tofu. And if you can find tamarind paste, get some and use it to make this dish - it really does make the dish so perfect!

The Most Perfect Pad Thai

adapted from Thai Table

1/2 lime

1 egg

4 teaspoons fish sauce

3 cloves garlic, minced

1/2 teaspoon siracha

1 shallot, minced

2 tablespoon sugar

2 tablespoon tamarind

1/2 package Thai rice noodles

2 tablespoon vegetable oil

1/2-1/4 lb shrimp

1/3 cup tofu - extra firm diced or strips

1/4 cup thinly sliced green onion

2 tablespoons peanuts

1-1/3 cup bean sprouts

Soak the dry noodles in lukewarm water until tender. Julienne tofu green onion in to pieces Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together.

I make my Pad Thai in ingredient rotation so that things stay prettier and more solid - not falling apart. First, heat the wok and toast the peanuts. Then remove those. Then add your oil to your work and add in your shrimp. When those are cooked, remove and set aside. Add a touch more oil and then scramble your egg and remove and set in with the shrimp. Add a touch more of the oil and then add the shallot, garlic and tofu. Then add in your tamarind, sugar, fish sauce and siracha. Then toss in your noodles and toss - then toss in your shrimp and egg and half of your bean sprouts and green onion.

Once on serving places, sprinkle with peanuts, bean sprouts and a wedge of lime and some more of the green onions and enjoy!

Well oh my gosh, look, another Thai dish!

Go figure, right?
Cause who loves Thai???? WE LOVE THAI!!!

Again, another fantastic recipe from my favorite little Chicago Cook - Joelen. And I'm glad she made this because it's been something I've been nervous to try on the menu at a few of our favorite Thai restaurants. I was never quite sure what it would be like. And while I think the restaurant uses whole chicken pieces and not ground, and I know they put peppers in, I know flavor wise this is something of what I should expect.

But after making this, really, why bother going out?!

Quick, Easy, delicious! Serve with some rice or rice noodles and voila! Dinner in minutes!

Thai Basil Chicken - this is how Joelen made it, my changes are below - adapted from Cooks Illustrated.

2 cups basil leaves, packed and chopped or run through the food processor - I had leftover minced basil ice cubes in my freezer from last summer's garden, so I used those cubes up.
3 cloves garlic
1/2 teaspoon chili sauce
2 tablespoons fish sauce
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon sugar - usually I try to omit sugar in recipes, but this one needed it and it helped bolster the flavors - so add it!
1 tsp white vinegar - I used rice wine vinegar
1 lbs ground chicken/turkey
2 tablespoons olive oil
1 medium onion, chopped

In a small bowl mix the 1 tablespoon fish sauce, oyster sauce, soy sauce, sugar, and vinegar. Stir and set aside.

In a skillet add the oil , the ground turkey and onion to start browning. Once it's close to done, add in the garlic and most of the basil. Then add in the sauce bowl. Cook about 1 min. Meanwhile, chiffonade the remaining basil leaves and add to the pan to cook 1 additional minute or so. Serve with rice or noodles!
YUMMY!

Oh Slimming Eats....

How do I love your blog! You cook with great flavors and ease and it's always a good meal when I venture to your site!

Thank you for this recipe, to my readers and friends, you MUST make this. Again, following our craze of all things Thai, Chinese or Indian at our house - we added another to the must keep in the rotation pile!

The Chili Beef Noodles from Slimming Eats was killer! Flavorful, fresh, lite, quick and a hint of spicy warmth from the chilis. Now I did alter a bit, and I really wish I had a thinner rice noodle I used but, eh, either way it was still delicious. And can I tell you how FAST this meal came together? I mean, I got home from the gym and started dinner and 20 minutes later in walked the hubs and dinner was merely a few minutes from being done. No word of a lie!

ENJOY! I hope you like it as much as we did!

Chili Beef Noodles - with my changes - recipe as is posted at link above.
Ingredients
1 lb. lean ground beef - you could also use turkey
1 packet of extra thin rice noodles
3 T soy sauce, reduced soidum
1 teaspoon of chilli pepper paste
1 head napa cabbage, roughly chopped
1 T fresh ginger grated
1-2 spring onions, finely chopped
1/2 cup of chicken stock
Pam

Place the noodles in a pan of boiling hot water and soak for approx 15 mins. Drain, rinse with cold water and set aside
Spray a Wok or frying pan with Pam (If you're using beef you don't need to spray)
Add the beef, chilli paste and soy sauce and cook until browned.
Add the napa cabbage and ginger and cook for a further couple of mins
Add the stock, noodles and spring onion and simmer until all stock has been absorbed.
Add the noodles to the pan and toss to combine.
Serve and eat, eat, eat!

A new use for the local library

The hubs and I go through phases with the library. We frequent it for a while, then we forget about it. The past 6-9 months though we've been using the library weekly. DVDs, CDs, Audio Books, and my new favorite reason - Cook Books!

I've been slowly making my way though a variety of cook books from the local library system and it's really the best thing I think I, personally, as someone who likes to cook, can use the library for. I love cookbooks, but I buy buy buy. And usually end up donating a pile of them back to the library in the end because there just isn't really anything I end up making out of them. This way, I check them out, pick out some recipes, make them while I have the book for 3 weeks, and if I'm sold on the cook book, then I can buy it. It's been great!

Last weekend I made something from Thai, the Essence of Asian Cooking book. And you know what, it was REALLY REALLY GOOD! But after pursuing most of the book, I realized this really is the ONLY dish I'd want to make out of here or isn't similar to something else I have already in another book. So now I know I don't need to buy this book. But I've got this great recipe from it so it was a win-win all around.

Do make this, it as quick, easy and most delicious. Great when you really have a hankering for some Chinese food.

Pork Belly with Five Spices

1 large bunch of cilantro * the recipe calls for using cilantro roots, but I just used some of the stems with it*

2 T vegetable oil

1 garlic clove

2 T Chinese 5 Spice Powder

1 1/4 lb. pork belly cut in to 1 inch pieces

14 oz can chopped tomatoes

2/3 cup hot water

2T soy sauce

3 T Thai fish sauce

2 T sugar

1 lime, halved.

1. cut off the cilantro roots. chop five and freeze the rest (again, I omitted this and just used some of the stems). Chop the stalks and leaves and set aside. Keep roots separate.

2. heat oil in a large skillet and cook the garlic until golden brown. Stir constantly and add the cilantro roots and the five spice powder.

3. Add the pork and stir fry until the meat is thoroughly coated in the spices and has browned. Stir in the tomatoes and hot water. Bring to a boil and stir in the soy sauce, fish sauce and sugar.

4. Reduce heat and cover and simmer for 30 minutes. Stir in the cilantro leaves and squeeze the lime juice over it.

Serve with rice or noodles and enjoy! I also served with steamed broccoli, sugar snaps and carrots that I flavored with fresh ginger and soy sauce in the steam pouch.

So easy, quick and tasty.

Any Meal That Uses Peanut Butter....

May very well be something that goes in to our meal rotation.

I'm a PB addict (although I eat very little of it!) and I love to add PB to recipes for a nice rich Thai flavor.

I found this recipe on MyRecipes.com (the site for Cooking Light recipes). So easy and so yummy!

I did make an adjustment to the recipe. I didn't realized it called for 2 1/2 pounds of chicken, and I only got two small chicken breasts out to defrost. I had so much sauce that I needed some more protein in the meal to justify the amount of sauce - so I added one can of chickpeas to the mix. WOW the mix of chicken and chickpeas was wonderful and really, the recipe with just chickpeas would be fantastic too if you wanted to make it vegetarian/vegan.

Here is the recipe as is - I did everything the same except for the addition of the chickpeas. Which I do HIGHLY recommend.

Oh Thai - how we love thee...

So, frequent readers of this blog will know that the hubs and I have an affinity for Thai, Asian, Japanese foods... the flavors are just our favorites.

I recently pulled back out all of my Weight Watchers Cookbooks (they were all in storage since our house is on the market).

Anywho - I forgot how much I loved the Take out Tonight Cookbook.

We made these a few weeks ago and they were so tasty and good- we decided these are a make again.

Thai Noodles with Chicken and Vegetables

1 cup serving

201 Calories, 3 fat, 2 fiber

1/4 pound rice stick noodles

1 tsp. canola oil

1 lb. boneless, skinless chicken breast

2 cloves minced garlic

1 tsp. fresh grated ginger

1 tsp. hot chili paste (we used chili flakes instead)

1/2 cup low sodium chicken broth

1/4 cup fresh lime juice

2 T light brown sugar

1/2 tsp. fish sauce

3 scallions sliced

1 cup fresh now peas trimmed

1 carrot cut in to matchstick thin strips

1/4 cup cilantro

1. place noodles in a large bowl of hot water and cover. Let the noodles stand until soft- about 10 minutes. Drain and transfer to a large bowl of cold water to rinse and set aside when drained.

2. Heat a large skillet over medium-high heat and swirl in the oil. Add the chicken. Cook until the chicken is browned, about 8 minutes. Transfer to a cutting board and slice in to 1/4 inch thick slices. *NOTE* we sliced it while it was raw and cooked it sliced - cooked much faster and more evenly!

3. Heat the same skillet over low heat and add the garlic, ginger, and chili paste. Cook, stirring until fragrant, about 1 min. Add the broth, lime juice, sugar and fish sauce. Cook, stirring, until the sugar is dissolved. About 30 seconds.

4. Add the snow peas, scallions and carrots - cook 1 minute. *NOTE* we cooked a bit longer for more tender veggies - but not soggy. Stir in the chicken and the noodles. Cook, tossing gently until mixed and heated. Stir in cilantro and serve.

So great! Do make it!

Crock Pot Thai

As I've said before, the hubs and I love Thai food. To find a crock pot Thai recipe was incredibly exciting - because it meant coming home to a cooked meal!

I found this recipe at Cara's Cravings. I strayed from her recipe a bit based on what I had in the house. Her blog is great - she makes wonderful low carb and low fat foods. Do check it out!

So the link above goes to her recipe that is lower fat and cal than mine probably ended up being. Since mine was cooking all day - I added the whole can of coconut milk and a can of chicken stock so I upped the seasonings from below and I'll put that in brackets for you.

Either way it was incredibly delicious. I shredded my chicken up because it was so tender and I served it over Bastami rice with some sugar snap peas that we steamed. Delish!!!

Crockpot Coconut Peanut Curry Chicken

10 oz. boneless, skinless chicken breasts (I put mine in frozen)

salt and pepper (I omitted)

1 garlic clove minced (I used a couple of cloves)

2 tsp. minced fresh ginger (I probably upped this to a T)

1 T curry powder (I ended up using 2-3)

1/2 tsp ground coriander (I think I ended up using a few tsp.)

1 jalapeno pepper minced (I only used half of a jalapeno)

1 cup light coconut milk (I just used the whole can)

**I added 1 can of chicken stock, fat free low sodium**

1/2 tsp. coconut extract (omitted since I didn't have but need to buy, it helps bring out the coconut flavors)

4 T of PB2 - the powdered PB you add water too (I didn't have this so I used 4T of natural PB)

juice from 1/2 lime (I used a whole lime and I also put in the lime zest)

1 large scallion chopped

2 tbs fresh cilantro

rice or cauli-rice

Pour the seasonings and sauces in the crock pot. I used a whisk here to break the PB up. Place chicken in crock pot. I let mine cook on low all day and then shredded and serve over rice and topped with cilantro.

Will certainly make this one again!

Larb Gai honey, not Lard Guy!

We love thai food, the flavors, the way they use savory, spicy and sweet together.

However, we rarely eat anything other than noodle dishes when we go out for thai.

I found a recipe at the Skinny Gourmet Blog. It did not disappoint, even though I was nervous to try it - since I'm not a big fish sauce fan. But I bucked up, bought the sauce and made the recipe

as is.

I served with some steamed rice. I put the meat mixure (which we used ground turkey) on top of some shredded cabbage (short cut, buy cole slaw mix in the bag), some cucumber, basil, cilantro and some pan fried green beans that were still a bit hard and crunchy.

We raved about this meal all night, the next morning, the next night, we still are talking about it.

I didn't use any added fat to make the meal except for Pam and so the meal really came out to be quite light for you as well.

This, we decided, is a make again and addition to the regular rotation.

Larb Gai

Chicken Mixture
Combine ingredients and cook until chicken is thoroughly done:
1.5 cups (10 oz) minced chicken breast
4 shallots, thinly sliced
2 slices of fresh ginger, finely grated or minced (or Thai ginza)
3 Tablespoons of fish sauce
2 Tablespoons of lime juice
1-2 tsp red pepper flakes

Serve with:
Sticky rice (or white rice), and an assortment of raw vegetables. We always use finely shredded green or red cabbage, carrots, and cucumbers. Sometimes we add julienned red pepper, sprouts, or green beans.

Mix together with the chicken mixture in a bowl, or serve separately and allow individual eaters top to their taste:
1-2 Tablespoon fresh cilantro, chopped
1-2 green onion, chopped
1-2 Tablespoons fresh mint leaves, chopped
extra wedges of lime juice

THANK YOU SKINNY GOURMET!!!

Warm, Satisfying, Flavorful

I love ethnic foods. I recently read an article in Cooking Light that when people are trying to loose weight and eat ehalthy the things they crave most are ethnic foods because of the diversity of flavors.

I would find that to be very true.

On Superbowl Sunday, I made this soup for dinner rather than our normal chili that we make. I know Superbowl Sunday and I'm just posting this - I'm behind and I"m sorry!

It was so good and satisfying.

From Cooking Light Jan/Feb 2008.

Tom Yum Goong (Spicy Thai Shrimp Soup)

1 1/2 pounds medium shrimp
9 1/2 cups water, divided
1/2 cup chopped peeled fresh galangal (about 2 ounces) - this is similar to ginger, I just used ginger - and I used dry and just used a tablespoon.
1/2 cup (2-inch) pieces peeled fresh lemongrass (about 4 stalks) - again I used a tsp. of dried lemongrass, I don't love lemongrass.
6 fresh or frozen kaffir lime leaves - this is the same as lime leaves, or the zest of the lime, we used zest of two limes.
1/2 cup canned straw mushrooms, quartered
2 tablespoons roasted red chili paste (such as Thai Kitchen) - omitted
1 tablespoon fish sauce - omitted
2 Thai chiles
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice
6 tablespoons chopped dry-roasted unsalted peanuts
4 lime wedges

Peel and devein shrimp, reserving shells. Combine shrimp shells and 6 cups water in a Dutch oven; bring to a simmer. Cook 1 hour. Strain broth through a sieve into a bowl; discard solids. Combine broth and remaining 3 1/2 cups water in a large saucepan; bring to a boil. Add galangal, lemongrass, and kaffir lime leaves to pan; simmer 10 minutes. Strain broth mixture through a sieve into a bowl; discard solids. Return broth mixture to pan. Add mushrooms, chili paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook 3 minutes or until shrimp are done. Discard chiles. Stir in fresh lime juice. Ladle 2 cups soup into each of 4 bowls; sprinkle evenly with peanuts. Serve with lime wedges.

Thai At Home

Tonight we made Thai Pork Salad from Southern Living.

It's very similar to the Thai Pork Noodle dish we made from Smitten Kitchen that we adore.

A little time consuming but tasty. Adam overdid it on the ginger so it was a little spicy for me but it was so good.

Thai Pork Salad

1 lb. lean ground boneless pork chops, grind yourself or buy ground

Cook the pork in a skillet until browned.

In a bowl mix

1/2 cup chopped fresh cilantro

1/4 cup chopped fresh mint leaves

3 green onions finely chopped

1 tsp. minced fresh ginger

1/2 tsp. ground red pepper

1/2 cup lime juice (this was too much, it was too tart so we had to add some sugar)

1 T fish sauce (we used Hoisin)

1 tsp. sesame oil

Add the cooked cooled pork to this mixture.

In another bowl, toss 1 package of broccoli slaw with the following

1/4 cup rice wine vinegar

2 T lite soy sauce

1 T olive oil - we used sesame

(we needed to double this, it didn't make enough sauce for all of the broccoli slaw)

Slice some cucumber to place around the plate.

Pile the broccoli slaw mixture on the plate and top with the pork mixture. Serve with rice or asian noodles. We also topped with more cilantro and crushed peanuts.

Our Favorite Recipe Ever!

So Adam and I pretty much figure this is our favorite meal we make.... Delicious! From Smitten Kitchen. We've made it a few times now and it's better each time!


Cellophane Noodle Salad With Roast Pork

Gina Marie Miraglia Eriquez, Gourmet, June 2006
Makes 10 first-course servings.

For pork1 (1-lb) solid piece boneless pork butt (shoulder), halved along the grain*

¼ cup hoisin sauce

¼ cup soy sauce

¼ cup Chinese rice wine or sake

1 tablespoon finely chopped peeled fresh ginger

1 teaspoon finely chopped garlic½ teaspoon salt

For dressing

¾ cup seasoned rice vinegar

½ cup peanut or vegetable oil**

3 tablespoons fresh lime juice

3 tablespoons finely grated peeled fresh ginger

1 large fresh jalapeño chile, seeded and minced

For salad

8 oz very thin bean-thread noodles (also known as cellophane, glass, or mung bean noodles)

¾ lb Chinese long beans (1 bunch) or green beans, trimmed and cut into 3-inch pieces

1 seedless cucumber (usually plastic-wrapped; about 1 lb), halved lengthwise and sliced diagonally

1/8 inch thick

1 bunch scallions, cut into matchsticks

1 firm-ripe mango, peeled, pitted, and thinly sliced

2 thin carrots, cut into 1/8-inch-thick matchsticks

½ cup loosely packed fresh cilantro leaves

½ cup loosely packed fresh mint leaves

½ cup loosely packed fresh small basil leaves

Make pork:

Cut pork along the grain into long 1 1/2- to 2-inch-wide strips.

Remove and discard any sinew but do not trim fat. Transfer pork to a large sealable plastic bag. Stir together remaining pork ingredients in a small bowl until combined well. Add to pork and turn to coat, then squeeze bag to eliminate as much air as possible and seal. Marinate pork, chilled, at least 4 hours but no longer than 24.

Put oven rack in lower third of oven and preheat oven to 375°F. Put 1/2 inch water in a 13- by 9-inch roasting pan and place a metal rack across top of pan (rack should not touch water).
Remove pork from marinade, reserving marinade, and arrange pork strips 1 inch apart on rack. Roast in oven 15 minutes.

Meanwhile, bring marinade to a boil in a 1-quart saucepan, then boil 1 minute (marinade may look curdled). Remove from heat.

Brush both sides of pork with some marinade and roast 10 minutes more. Generously brush both sides of pork with marinade again and roast, basting 2 or 3 times, 10 minutes more.
Increase oven temperature to 400°F and roast pork until strips are mahogany-colored and caramelized on edges, 10 to 15 minutes more (pork should roast for a total of about 50 minutes). Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.

Make dressing while pork roasts: Blend together all dressing ingredients in a blender until smooth. Stir before using.

Cook noodles and beans for salad while pork finishes roasting:Soak noodles in cold water to cover until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with kitchen shears.
Cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, 4 to 5 minutes. Transfer with a skimmer or slotted spoon to a large bowl of ice and cold water to stop cooking, reserving cooking liquid in pot. Drain beans and pat dry.

Return bean-cooking liquid to a boil, then cook noodles, uncovered, stirring occasionally, until just tender, about 2 minutes. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles again, then spread out on paper towels and pat dry.

Assemble salad:
Cut as much pork as desired for salad across the grain into 1/4-inch-thick slices.***
Toss noodles with 1/4 cup dressing in a bowl. Toss long beans with 2 tablespoons dressing in another bowl.

Arrange pork, noodles, beans, and remaining salad ingredients on a large platter. Drizzle with some of dressing and serve remaining dressing on the side.

Notes* You can substitute pork tenderloin for the pork butt. In fact, the butcher we asked at Whole Foods adamantly suggested that we not use pork butt, because it is so fatty and the cooking time is less than an hour, thus it really won’t render off. I was very happy with the tenderloin results.

** I know this sounds like total madness, but next time I make this, I’m omitting the oil. Non-emulsified salad dressings are a huge pet peeve of mine. No matter what you do, the oil stays on top, and when you try to pour or ladle any onto your dish, you only get the slick, and no flavor. Totally disappointing. If the oil is hanging out on top, and is a neutral oil to boot, I fail to see what it adds to the overall flavor.

*** The intensity of the flavor fades when the pork is sliced, so cut it as needed. Unsliced pork keeps, wrapped in foil and chilled, up to 3 days, or frozen, tightly wrapped in plastic wrap and placed in a sealed plastic bag, up to 1 month.

**** I suspect that the leftovers of this salad would make for excellent summer rolls, wrapped in 8-inch rice paper rounds