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Thai Pasta And Cabbage Salad (pareve)

Contributed by Eileen Goltz.

1/2 pound ounces angel hair pasta
2 cups coconut milk
2 cup red cabbage, chopped
1/2 cup green onions, chopped
1/2 to 1 cup honey roasted peanuts, chopped
2 tablespoon soy sauce
1/2 cup lime juice
1/2 teaspoon garlic powder
1/2 teaspoon lemon peel seasoning
1/2 teaspoon ground ginger
1/2 teaspoon red chili powder
1/2 teaspoon salt

Instructions:

In a deep pot bring 2 quarts of water to a boil. Submerge pasta and cook for 3 minutes. Drain but don’t rinse. Toss immediately with the 1 cup of coconut milk to prevent sticking. Add the rest of the ingredients and mix thoroughly. Serve either hot or cold. 

Special InstructionsDESCRIPTION: The scallion, sometimes referred to as green onion, has a white base that develops into a bulb. Its long, straight green shoots branch forth from the bulb.
INFESTATION: Light green or brown thrips may occasionally be found between the green branches where they
protrude from the bulb. Less frequently, they can be found crawling on the outside or inside of the long green shoots.
INSPECTION:
1. A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
2. If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
3. If insects are found in a scallion, the entire bunch must be checked. The affected scallion must be discarded.

INFESTATION: Cabbage may be infested with black/gray thrips or aphids and, less often, cabbageworm. Though cabbage infestation is seasonal, being more prevalent during the summer months, our research has indicated that outbreaks of infestation do occur in the winter months as well. We, therefore, recommend that cabbage be inspected throughout the year. Fortunately, it has been determined that infestation is predominantly limited to the first three layers of leaves, i.e. the outermost six leaves on the head (two per layer). If these six leaves are found to be clean, the rest of the head may be used. (Although insects have been found deeper than the third layer, this is uncommon.)
The above holds true for Grade A cabbage only. Inferior grades of cabbage are much more prone to infestation, and their use is not recommended.
INSPECTION:
Please note: When examining sacks or cases of cabbage (typically containing 12–16 heads of cabbage taken from the same field), if three heads are
found to be completely clean, the rest of the cabbage in that sack or case may be used without any inspection once the wrapper leaves have been discarded. Cabbage taken from larger cases or bins must be individually checked.
Several methods have been developed for the inspection of cabbage:
1. Detach the loose leaves (‘‘wrapper leaves’’) and discard.
2. Core the cabbage and split the head in half, allowing the leaves to be peeled away more easily.
3. Peel the three outermost layers (approximately six leaves, not including wrapper leaves) off the head and discard. The remainder of the head may be used.
4. Some maintain that the six outermost leaves should be checked rather than discarded. The most practical way to check is to hold the leaf above direct light. Because the leaf is translucent and the bugs are not, the bugs are accentuated and easily detected. Check both sides of each leaf.
5. If only one or two insects are found on these six leaves, then they and the remaining leaves of the head may be used without further checking. It is recommended that the remaining leaves be washed before use.
6. If three or more insects are found on the first six leaves, the remaining leaves must be thoroughly washed and checked prior to use. The second method described above (_4) is impractical when cabbage quarters must remain tightly packed so that they may be shredded easily. It should be noted that the outer leaves of the quarter sections must be removed, checked and put back to facilitate shredding.




>Notes: Please check "Special Instructions" below for insect infestation for the cabbage and green onions. Packaged, pre-washed and shredded green cabbage from leading national brands such as Dole, Redi-Pak, and Fresh Express are acceptable for use without any inspection throughout the year. Cabbage from these brands has been found to be consistently clean. Prepared cabbage salads such as cole slaw, health salad and sauerkraut contain numerous ingredients which may pose kashrus concerns. These products are only recommended when bearing a reliable certification.