By Chef Jo Ann Kim

September 2021

Ingredients

  • 1/2 spelt polenta loaf, cubed
  • 2/3 cup cucumber, sliced
  • 1/2 cup tomatoes, sliced
  • FOR THE PICKLED SLAW
  • 2/3 cup radish, shredded
  • 1/2 cup carrot, shredded
  • 1 scallion, thinly sliced
  • 2 tbsp coconut vinegar
  • 3 tsp coconut sugar
  • 1/4 tsp salt
  • A splash of water
  • 1/4 cup mint, chopped
  • 1/3 cup cilantro, chopped
  • 1/4 cup thai basil, chopped
  • 1 -2 eggs, fried and rough cut
  • FOR THE DRESSING
  • 1/4 cup olive oil
  • 2 T fish sauce, or soy sauce
  • 1/2 chili, deseeded and chopped
  • 2 tbsp coconut aminos
  • 1 tbsp lemongrass root, minced
  • 1 lime, juiced

Steps

  • Toss together slaw and set aside for 30 minutes- overnight.
  • Whisk together dressing.
  • Toast bread cubes briefly in a 350 oven for about 6 minutes. Toss together all vegetable salad ingredients and slaw with dressing, adding the broken fried egg pieces last.
  • Enjoy!