6 cups Napa cabbage, sliced thin

2 cups red cabbage, sliced thin

1- 1/2 cup carrot, shredded

1 cup English cucumber, julienned

1 cup red bell pepper, julienned

1 cup snow or sugar snap peas, raw or lightly blanched

(I cut mine in 1/2 longways)

2 Tblsp green onion tops, chopped fine

Stir everything together  in bowl and chill in refrigerator while you make the dressing.

Thai Dressing

Place all ingredients together in blender:

2 Tblsp fresh ginger, peeled and minced

1 teaspoon fresh garlic, minced

5 Tblsp cilantro, chopped

2 Tblsp creamy peanut butter

1 teaspoon dry mint or 1 Tblsp fresh mint, chopped

1- 1/2 teaspoons brown sugar

2 Tblsp rice vinegar

1 Tblsp Mexican (Key) lime juice

1/2- 1 Jalapeno or Serrano pepper, seeded and minced

1/2 c grapeseed oil

1 Tblsp Thai Kitchen Spicy Thai Chili Sauce

1/4 cup of water

Blend everything together and taste- sometimes I adjust lime juice, brown sugar or chili sauce.

This recipe makes about 1- 1/2 cups of dressing

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Green Bean Salad With Dried Blueberries And Blue Cheese

I make this salad with 4 cups each of green beans and fennel (anise).  If you do not like fennel, just use 8 cups of green beans instead.  You can also substitute some fresh or canned yellow wax beans for color.

If you have not had fennel- give it a try!  It has a mild licorice flavor and is really good for you.

Cut up green beans and fennel (if using) and steam in batches until done- just slightly crisp.  Rinse with cold water and drain.  Place in large bowl when drained.

4 cups (8 cups if no fennel) green beans, cut up into pieces 1- 1/2 to 2 inches long (about 1- 1/2 pounds for 4 cups)

2 large bulbs fennel (anise) Root end should be pretty clean looking, not dark (old!)  Cut ends off bulb then separate into “leaves” Cut into matchstick shaped pieces to mimic green bean shape and size.  Use all of fennel bulb except center core.

You should have about 4 cups of fennel matchsticks.

Add to beans and fennel in bowl:

3 Tblsp blue cheese, crumbled If you are very allergic to gluten, then you need to use another cheese because the starter for the mold in the blue cheese is flour (sorry!) Wait to add blue cheese and oil if you are not going to serve right away).

2 Tblsp fresh tarragon, minced

1/2 cup dried wild blueberries (I get mine from Trader Joe’s)

1/2 cup pecans, toasted and chopped

1 teaspoon extra virgin olive oil

1/2 to 1 Tblsp lime juice (I use Mexican/Key limes, they are milder)

1 teaspoon tarragon vinegar

black pepper to taste

1/4 teaspoon salt

Stir everything in bowl until mixed well.  If you mix it too much, the blue cheese in the salad will make it look a little “oily”.  Taste and adjust seasoning as needed.