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Asian Salad

Category
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
  cup grapeseed or olive oil
  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
1

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

2

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.

3

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

4

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

Tips
5

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

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
  cup grapeseed or olive oil
  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

Directions

1

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

2

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.

3

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

4

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

Tips
5

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.

Asian Salad

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