October 6, 2010

Asian Sesame & Ginger Salad

When I make my salads, I make sure that the ingredients match the flavor profile.  Like, I would never add cucumbers to a  Latin style dressing.  Nor would  I add peppers to a Caesar salad, or tomatoes to an Asian inspired salad. I just wouldn't.  I also have a hard time not putting something in if I know it belongs.  Like today...I didn't have any RED bell peppers or PURPLE cabbage.  I almost didn't want to make the salad... but I had a bunch of Asian inspired ingredients already out from prepping a Chicken Satay for dinner, and I needed lunch.  That is how I have been rolling lately.  The ingredients are all out, so I say "What can I make with these ingredients set before me, that will serve a double duty purpose?"  So, I made the salad anyway, and it was delicious! I have one extra salad in the fridge for my husbands lunch tomorrow, dinner marinating and a jar full of dressing and lunch eaten. 
  • 1 head of Romain lettuce, cut up
  • 1/2 head of small green/red cabbage, chopped small
  • 2-4 green onions, slivered
  • 2-4 peeled shaved carrots, sliced
  • 2- stalks of celery, sliced thin
  • Handful of chopped fresh cilantro
  • 1 large red pepper better, chopped
  • 1 handful of snap peas or snow pea pods, sliced
  • Grilled chicken
  • Fried ginger flavored wonton strips
  • Toasted almonds and/ or sesame seeds
  • Asian dressing (see below)
  • 1 clove garlic, minced
  • 1 Tbsp. minced fresh ginger root
  • 1/2 cup olive oil
  • 1/4 cup rice vinegar (white is fine too)
  • 1/4 cup soy sauce
  • 3 Tbsp. honey or agave nectar
  1. In a  pint  jar or larger, combine ingredients.  
  2. Cover the jar with a tight fitting lid, and shake well.  
  3. Store covered in the refrigerator up to 2 weeks.
Toss with salad
Great as a marinade

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