Summer side dishes with an Asian twist

(WTNH) - 1) Thai-inspired BEAN DIP with an ASIAN TWIST
(Makes about 3 cups)

3 cups pinto beans and 1/2 cup reserved cooking water
1/3 cup unsweetened coconut cream
Juice of 2 limes
1 teaspoon Thai red curry paste
1 teaspoon local black locust honey
1/2 red bell pepper, roasted until soft
1 large garlic cloves, roasted until golden
Freshly ground Sea salt

Put it all in a blender and process until smooth.

2) Vietnamese-inspired Coleslaw
1/3 cup lemon or lime juice
1/3 cup fish sauce
1/4 cup sugar
4 cups shredded cabbage
1 cup shredded carrots
2 red thai chilies, stems and seeds removed, minced
In a bowl, whisk together the lemon juice, fish sauce, and sugar until the sugar is completely dissolved. Add the cabbage and carrot and toss well. Let stand for 1 hour, tossing occasionally to distribute dressing. Serve at room temperature.
3) Corn, Avocado, Tomato Salad with Japanese Miso-Ginger Dressing
4 ears corn, raw kernels cut off
2 large haas avocados, peeled, pitted, and cubed
2 vine-ripe tomatoes, cut into bite sized chunks
1 tablespoon white miso (shiro-miso)
2 tablespoon rice vinegar
1 tablespoon mirin
3 tablespoons olive oil
1 ounce ginger, grated
1 scallion, trimmed and minced
freshly ground black pepper
In a large bowl, toss together the corn, avocado, and tomatoes. Meanwhile, in a small bowl whisk together the miso, vinegar, oil, ginger, scallion, and pepper to taste, until smooth. Pour over corn mixture and toss. Serve at room temperature.

4) Cucumber Lemonade
1 quart filtered water
1/2 hothouse cucumber, sliced
1 lemon, thinly sliced into rounds.
Pour the water into a pitcher and add the cucumber and lemon slices. Let stand for 3 hours and serve.

5) Mint-Lemon-Ginger-Honey Tea
1 quart filtered water
1/2 bunch fresh mint
1 lemon, halved and squeezed
1 ounce ginger, grated and juiced, or sliced
1 tablespoon dark honey
Pour the water into a pot and bring to a boil over high heat. Add the mint and ginger and let steep until the water has cooled completely. Pour into a pitcher and add the freshly squeeze lemon juice (and rind, optional) and honey. Let steep for 6 hours or overnight refrigerated before serving.

Recipes: Corinne Trang