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Asian Salad with Ginger-Sesame Dressing


 1 tsp minced ginger
 1 clove garlic, minced
  2 tsp garlic-ginger puree
 2 tbsp sesame oil
 3 tbsp soy sauce
 3 tbsp rice vinegar
 1 tbsp maple syrup
 2 tbsp orange juice
 18 oz. shredded cabbage (about 6 cups)
 1 cup shredded purple cabbage
 1 cup grated carrots
 1 cup shelled edamame
 1 red bell pepper, thinly sliced
 2 green onions, thinly sliced
 1 avocado
 1 (11 oz.) can mandarin oranges, drained
 1 cup roasted cashews
 ¼ cup sesame seeds
 ½ cup crispy wonton strips, optional
 Rice oil


1. Pour the first seven ingredients into a lidded jar. Shake the dressing together.

2. In a large salad bowl, arrange the cabbage, purple cabbage, carrots, edamame, bell pepper, green onions, and mandarin oranges. I like to dress this salad about 30 minutes before serving and refrigerate to soften the cabbage slightly and allow the flavors to meld.

3. Add about 1 inch of oil to a large skillet. Heat over medium heat until the oil reaches 360°F. Add about a quarter of the wonton wrapper strips into the hot oil, making sure to not overcrowd the pan. Cook until golden brown, about 1-2 minutes, or until the edges start to brown.

4. Add the cashews, wonton strips and sesame seeds just before serving so that they remain crunchy.

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