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.



  • 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



  • 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;

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California Raisins are naturally sweet, no added sugar!