Crunchy Asian Salad or Part 1.

     Welcome and thank you for checking out my blog, today's dinner is
Crunchy Asian Salad.

 

     Today's post is part of the Salad and Sides series and is also part of a two-week Asian food series that will conclude next week with Szechwan Pork. When we think about Asian food we normally think about Chinese restaurants. At our favorite Chinese restaurant we will probably order soup, egg rolls, a main course and the obligatory fortune cookie; a salad simply never crosses our minds. With this salad I am asking you to think outside the box and try something new.
     At it's core Crunchy Asian Salad is just like every other salad, the only difference is that we will be using different ingredients to give it an Asian flavor. One of the ingredients that we will be changing is lettuce, instead of the typical lettuce we will be using cabbage and lettuce in equal amounts to give this salad a lot of it's crunchiness. The rest of the crunch comes from edamame (shelled) and slivered almonds.
     Salad dressings generally come in two forms, vinegar based and mayonnaise based, in this recipe we will be making a vinegar based dressing using rice wine vinegar, honey, soy sauce and sesame oil. Where the cabbage, edamame and almonds give this salad it's crunch the dressing gives it an Asian flavor.
     So, let's jump into today's recipe.

                                  Crunchy Asian Salad


Prep time   10 Min.     Cook time   0 Min.     Serves   4

Ingredients

2 cups packaged coleslaw mix (shredded cabbage and carrots)

2 cups romaine lettuce

1 cup edamame (shelled)

1 cup scallions, sliced

1 cup fresh tomatoes, diced

1 tablespoon rice wine vinegar

1 teaspoon honey

2 teaspoons low-sodium soy sauce

1 teaspoon dark sesame oil

2 teaspoons ginger root, finely minced or grated

1/4 cup slivered almonds

Instructions

In a large bowl toss together coleslaw, romaine, scallions and tomato.

In a small bowl whisk together rice wine vinegar, honey, soy sauce, sesame oil and ginger.

Pour dressing over salad and toss to coat. Sprinkle almond slivers over salad and serve.

This recipe yields 4 servings.


     This is a great salad to go with any Asian dinner. As I stated earlier this is part 1 of a two-part series, I recommend you serve it with next week's dinner and treat your family to make-it-yourself Chinese food. As always, if you try this salad leave a comment here and let me know how it turned out.


     Next week - Szechwan Pork or Part 2.