• Caterer and Personal Chef, Northern Thai Cuisine
• Grew up in Thailand in a big family helping her 'Mae' (mother) cook for the family everyday.
• Alum of multiple Washington restaurants.
An East meets West salad with fresh bok choy, nappa cabbage and lettuce. Topped with tofu and crispy wontons, this fusion salad is perfect for a hot summer day! Enjoy with a mint dressing tossed in to brighten up the salad and your day!
tofu (tofu, garlic, olive oil), mixed greens (bok choy, napa cabbage, lettuce), dressing (rice vinegar, lime juice, mint, garlic, brown sugar, salt, canola oil), wonton skin (wheat flour, water, cornstarch, salt), rice vermicelli noodles (rice starch, water)