Citrus dressing adds tang to salad

Kapiolani Community College student Emi Akiyama prepares a Thai-style beef salad on tonight’s episode of "What’s Cooking Hawaii" (7 p.m. Wednesdays, KFVE). For more recipes, visit culinary.kcc.hawaii.edu/index.php/events.

THAI BEEF SALAD WITH POMELO DRESSING

1 pound boneless short rib
4 cups mixed baby greens
1 cup diced mango, for garnish (optional)

» Marinade:
1 cup peeled pomelo (also known as jabong)
1 tablespoon fish sauce
1 tablespoon palm sugar or brown sugar
1 teaspoon lime juice
2 teaspoons chopped garlic
1 teaspoon minced lemongrass
1 tablespoon chopped cilantro
1 cup grape tomatoes, halved
1/2 cup thinly sliced cucumber

Sear short rib and slice thinly. In bowl, combine marinade ingredients. Add beef and marinate 30 minutes to 3 hours.

Place greens in center of platter and surround with beef. Pour remaining marinade over greens. Garnish with diced mango if using. Serves 4.

Nutritional information unavailable.