Name: Asian Salad
Yield: 10
Ingredients: 1 medium head Napa cabbage, end cut off & cut into quarters; 8 oz bean sprouts; 1 small jicama or daikon, peeled & sliced into thin pieces; 1 bunch green onions, thinly sliced, dark green ends discarded; 1 large red bell pepper, cut in half & sliced very thin; 1 stalk celery, sliced very thin; ½ cup slivered almonds; 1 bunch cilantro, chopped (set aside several tablespoons for garnish); ⅔ cup grapeseed or olive oil; ⅓ cup unseasoned rice vinegar, no sugar added; 1 tbsp sesame oil; 3 tbsp Dijon mustard; 1 clove garlic, minced; 3 piece fresh ginger; 1 tsp agave syrup; 2 pinches salt; 2 pinches black pepper

CategorySalads

Yields10 Servings

Salad

1 medium head Napa cabbage, end cut off & cut into quarters

8 oz bean sprouts

1 small jicama or daikon, peeled & sliced into thin pieces

1 bunch green onions, thinly sliced, dark green ends discarded

1 large red bell pepper, cut in half & sliced very thin

1 stalk celery, sliced very thin

½ cup slivered almonds

1 bunch cilantro, chopped (set aside several tablespoons for garnish)

Dressing

⅔ cup grapeseed or olive oil

⅓ cup unseasoned rice vinegar, no sugar added

1 tbsp sesame oil

3 tbsp Dijon mustard

1 clove garlic, minced

3 piece fresh ginger

1 tsp agave syrup

2 pinches salt

2 pinches black pepper

Whisk all dressing ingredients together and set aside. This can be made up to several days ahead of time and stored in the refrigerator.

Prepare the salad:
a. Slice each quarter of cabbage very thin and place into a large serving bowl.
b. Add bean sprouts, jicama or daikon, green onion, pepper and celery and mix well to combine.

Add half the cilantro and half the dressing and toss well. Allow to sit for a few minutes to blend.

Just prior to serving toss in almonds and garnish with remaining cilantro.

Tips

Add more dressing as needed, being careful not to make it too wet. The salad will become wetter as it
sits; wait until serving before adding more if needed. Refrigerate if not serving immediately.

Ingredients