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Asian Salad

Asian Salad

Asian Salad

Course: Salads
Servings: 8 servings

Ingredients

Salad:

  • 1 large head Iceberg lettuce shredded
  • 1 lb. Bag shelled edamame blanched in boiling salted water for one minute and then run under cold water
  • 2 cups Carrots shredded
  • 1 cup Red cabbage shredded
  • 6 oz. Pea shoots or bean sprouts
  • 2 tbsp Sesame seeds
  • 1-1/2 cups Rice wine vinegar and sesame vinaigrette black or white or a mixture of both

Rice Wine Vinegar & Sesame Vinaigrette:

  • 3/4 cup Rice Wine Vinegar
  • 1/2 cup Sesame oil
  • 1/4 cup Soy sauce
  • 1 tbsp Wasabi powder
  • 1 tbsp Honey
  • 1 tsp fresh Ginger minced
  • 2 tbsp Scallions thinly sliced green part
  • to taste Salt

Instructions

Rice Wine Vinegar & Sesame Vinaigrette:

  • In a salad dressing shaker or a jar with a tight fitting lid, combine all ingredients and shake vigorously until mixed.

Salad:

  • In a large bowl, combine iceberg lettuce, edamame, carrots, and cabbage. Toss with vinaigrette and garnish with pea shoots or bean sprouts and sesame seeds.

Notes

Chapoquoit Grill has provided this recipe and is located at 410 Route 28A in West Falmouth. This recipe also appeared in the 2014 Early Summer issue of Cape Cod HOME.
Tried this recipe?Let us know how it was!


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