In this light salad, noodles are paired with healthy raw vegetables in a tangy lemon sauce. It's seasoned with Kampot pepper, which has a floral note and is considered the finest pepper in the world. Grown in the mineral-rich mountains of the Kampot region, the taste of black Kampot pepper unveils hints of flower, eucalyptus, and mint. “It’s got a floral dimension that’s really something special,” said Anthony Bourdain.
In a small BOWL, mix 4 tbsp lime juice, garlic, 2.5 tbsp fish sauce, and 3 tbsp sugar.
Salad dressing # 2
In a small BOWL, mix 6 tbsp lime juice, garlic, 2 tbsp anchovy paste, 1 tbsp soy sauce, and 2 tbsp sugar.
Kampot pepper sauce
Take the Kampot peppercorns out of the Neorm Masour spice pouch and grind them.
In a small BOWL, mix 1 cup of water,
4 tbsp lime juice, the ground Kampot
pepper, and a dash of sugar and salt.
Salad
In a large BOWL, add the salad dressing # 1 or 2, meat, cabbage, mint or basil leaves, noodles, and salt to taste.
Toss to combine. Top with green onions, chilies (opt.), and peanuts.
Serve
Drizzle plated salad with Kampot pepper sauce to taste.
Enjoy!
Notes
* For instance, grilled or cooked chicken, grilled steak, or substitute with shrimp and/or cold cut.** Substitute some of the cabbage with finely sliced shallots, bell pepper, or shredded carrots.*** We suggest to try brown or palm sugar.