|Fish burgers with cabbage noodle salad and papaya|
|Making salad dressing in the blender with soy sauce|
|A tablespoon of peanut butter|
|We have never bought fresh papaya, so I thought I would give it a try and see if the kids would eat it.|
|Cubed papaya with a squeeze of lime|
|Shredded cabbage, carrots, and cooked asian noodles|
|Cucumbers on the side so they wouldn't be soggy in the leftovers. Dressing tends to do that to cucumbers.|
|Frying fishburgers. My liquid to fish ratio was off a bit, so they fell apart at first. Then I added some panko (japanese version of bread crumbs) and they held together better.|
|The fish paste|
|The end product, topped with a little dab of wasabi|
The papaya with lime was very good, in my opinion; the toddler spat it out and said "Blah" and the big girl refused to try. The toddler also refused to eat the salad. She does not really like noodles, and cries when they stick to her hands. She ended up eating something else. Big girl liked the salad but ultimately finished dinner with a sandwich.
The dressing is delicious, and the salad is crunchy and good. At least where adults are concerned.
Here is where the recipe for the salad comes from. Ideally, I would have just used the veggies and topped with chow mein noodles for crunch, which we unfortunately don't have in Sweden. I also like cashews instead of peanuts. This time, I added sunflower seeds for a little crunch. I would also cut down on the garlic. Four cloves is a lot - I think two would do.
Asian style salad dressing
Combine all but the oil in a blender, mixing until smooth. Stream in the oil while mixing. Serve with a nice crunchy salad like tossed cabbage, carrots, cucumbers, bell peppers, red onions or scallions, roasted cashews, and chow mein noodles. Top with chicken or fish. Just not the fishburgers of doom.