Green Asian Salad2017-06-29
- Servings : 6-8
- Prep Time : 15m
- Ready In : 15m
I love this Green Asian Salad! It’s great as a side to a bigger meal or on its own with a piece of grilled salmon on top. I like having all the vegetables cut a bit differently because it looks great when being served. Add the dressing a little at a time and check for taste. When you’re making the dressing, remember it should be a little more seasoned than you may think. After all, you’re not eating it on its own but over vegetables. The best way to test is it put it on a piece of lettuce or dunk a piece of cucumber in.
- 1 small container (142g) mixed baby lettuce
- ½ carrot shredded (either buy pre-shredded, use a mandolin or a shredding peeler)
- ½ cup snow peas, thinly sliced length wise
- 2 button mushrooms, stem removed and very thinly sliced
- ½ red pepper, julienne (cut into thin matchsticks)
- ½ tomato, seeded and julienned (cut into thin matchsticks)
- 1 mini cucumber, middle scooped out and sliced
- 2 ½ Tbsp grapeseed oil
- 2 Tbsp rice vinegar
- 2 Tbsp soy sauce
- 1 Tbsp honey
- 1 tsp sesame oil
- 1 small knob ginger, grated on microplane
- 1 Tbsp black sesame seeds
- 1 Tbsp white sesame seeds
Mix all salad ingredients in a bowl.
Put all dressing ingredients except sesame seeds in a small bowl. I like to use a small glass measuring cup so its easier to pour on the salad.
Mix with a whisk until well combined.
Add sesame seeds and stir.
Dress salad just before serving.