Asian Salad with Sesame Ginger Dressing
Saturday, March 22, 2014
An amazing find .. this salad was a highlight of our Chinese New Year dinner. When almost everything else is fried, oozing with corn-starchy gravy (yumm!) or doused in Szechuaan peppercorns, this fresh, crunchy and colourful dish becomes a highlight.
We chopped romaine leaves, julienned carrots and red cabbage, sliced precooked tofu and tossed it all together with mandarin orange segments, then topped this colorful mountain with fried crisps (wonton wrappers) and cashews.
For a chicken salad, you could also double the recipe, then use a bit of the dressing to marinate 2 chicken breasts, then cook and slice it. A definite keeper.
Ingredient:
1/2 cup brown sugar
1/4 cup low-sodium or light soy sauce
1/4 cup pure sesame oil
2-inch ginger, peeled and minced
2-3 cloves garlic, peeled and minced - use 1 whole
1 stalk scallion, cut into thin rounds
1 small shallot, peeled and minced - use 1/4 onion diced small
2 tablespoons red wine vinegar - can sub with balsamic vinegar
2 tablespoons rice wine vinegar - can sub with apple cider vinegar
1 teaspoon sesame seeds, lightly toasted
Whisk all the dressing ingredients together and set aside for at least 1 hour. Refrigerate until use.
Ingredient:
1/2 cup brown sugar
1/4 cup low-sodium or light soy sauce
1/4 cup pure sesame oil
2-inch ginger, peeled and minced
2-3 cloves garlic, peeled and minced - use 1 whole
1 stalk scallion, cut into thin rounds
1 small shallot, peeled and minced - use 1/4 onion diced small
2 tablespoons red wine vinegar - can sub with balsamic vinegar
2 tablespoons rice wine vinegar - can sub with apple cider vinegar
1 teaspoon sesame seeds, lightly toasted
Whisk all the dressing ingredients together and set aside for at least 1 hour. Refrigerate until use.
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