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Tuesday, January 3, 2017

Asian salad with balsamic vinaigrette

Asian salads are more crunchier and colorful than western salads. Cabbage is the base here compared to lettuce. This salad can be served as a main dish or as a side.
I made this for a friends birthday and everyone loved it.

Preparation Time: 20 minutes
Serves : 8-10
Inspired by: Asian chicken cranberry salad by Sandy


For salad:
Green cabbage: 1/2 of a medium shredded
Purple or red cabbage: 1/4 of a small shredded
Carrots : 3 julienne
Red Onion : 1 medium finely diced
Cilantro/coriander leaves : 1 1/2 cup
Sesame sticks or fried wonton strips : 1 cup
Sliced almonds: 1 1/2 cups toasted
Sesame seeds : 1/4 cup toasted

For Dressing:

Extra virgin olive oil : 1 cup
Balsamic vinegar: 1/2 cup
Light Soy sauce : 4 tablespoons
Garlic: 4 cloves chopped
Ginger : 4 tablespoons minced
Honey : 4 tablespoons
Sesame oil : 2 teaspoons
Water : 3 tablespoons


Take all ingredients listed under for salad in a large bowl and toss well.
Take all ingredients listed under for dressing in a blender and blend until smooth.
Take the dressing and pour over the salad mixture according to how moist you like.
Toss everything together and serve.

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