Dressing
Measure ingredients into blender and purée; set aside.
To assemble, combine salad ingredients all in a bowl; set aside. Heat oil in sautépan over medium heat and fry eggs, seperately, until golden brown. Turn and cook until yolks are cooked through. Place each fried egg on cutting board and cut into bite-size pieces; arrange on individual salad plate. Toss salad with dressing; divide and spoon on top of egg. Sprinkle with sea salt and serve at once.
Ingredients
Dressing
- 2 Tablespoons granulated sugar
- 2 Tablespoons fish sauce
- 1 Teaspoon minced garlic
- 1 Thai chile
- 2 Kaffir lime leaves, minced
- 1 Tablespoon minced scallions
- 2 Tablespoons fresh squeezed lime juice
Procedure
Salad
- 1 stalk celery, sliced crosswise, diagonally
- 2 rings sliced from red-ripe Fresno chile
- 1/2 yellow onion, thinly sliced
- 1 Cup julienne carrots
- 10 fresh Thai basil leaves, torn
- 1/4 Cup California golden raisins, plumped
- 1/4 Cup California natural raisins, plumped
- Sea salt, to taste
Fried eggs
- 3 Tablespoons vegetable oil
- 4 eggs
Nutrition Facts Per Serving
Calories 280 (Calories from Fat 49%); Total Fat 15 ( Saturated Fat 2; Trans Fat 0; ); Cholesterol 215; Sodium 780; Potassium 410; Total Carbohydrate 29; Dietary Fiber 3; Sugars 16; Protein 8; Calcium 56; Iron 2;Try Another Recipe
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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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Raisins are fat and cholesterol free.