Hipquests Salad
- Ready In:
- 25mins
- Ingredients:
- 19
- Serves:
-
14-16
ingredients
-
Salad Ingredients
- 2⁄3 cup toasted slivered almonds
- 2⁄3 cup roasted sunflower seeds
- 8 cups coarsely shredded napa cabbage
- 1 lb snow peas, strings removed, rinsed and thinly sliced
- 1 1⁄2 cups thinly julienned carrots
- 1 1⁄2 cups peeled seeded and chopped cucumbers
- 1 1⁄2 cups frozen baby green peas
- 1 1⁄2 cups thinly sliced and julienned radishes
- 3⁄4 cup thinly sliced green onion (including greens)
- 1 1⁄2 cups lightly packed chopped fresh basil
-
Dressing Ingredients
- 6 -12 tablespoons rice vinegar, Start at 6 and adjust upwards, adjust for your taste (seasoned or unseasoned)
- 3 tablespoons sugar
- 4 tablespoons soy sauce
- 4 garlic cloves, peeled and minced
- 6 -10 tablespoons oil, this is very much to your taste. I use more of a lighter oil to help balance the flavors (I like grape seed oil)
- 1 teaspoon ground ginger
- 1⁄4 - 1⁄2 teaspoon cayenne powder
- salt, to taste
- 1 1⁄3 cups mayonnaise
directions
- Spread almond slivers and sunflower seeds out in a single layer on a rimmed baking sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. Set aside. Can be made a day ahead and stored in an airtight container.
- Combine vegetables and basil in a large bowl. You can make this step a day ahead.
- In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise. This step can also be made a day ahead.
- When ready to serve, gently combine the dressing,almonds and sunflower seeds with the veggie mixture.
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RECIPE SUBMITTED BY
Update: September 14, 2008
DH and I placed 3rd in the Rib division at Blues, Brews and BBQ in Charlotte, NC. Not bad for our 1st competition! I am so proud of DH for his grill skills and quite proud of my rib sauce! :) We both learned a lot and can't wait for the next contest! A big Shout-Out to my Cardiac Cats for the win today! GO Panthers!
[img]http://dl10.glitter-graphics.net/pub/780/780920wevc3spomh.gif[/img]
I'm a Georgia Peach transplanted to North Carolina who misses the best pecans, peaches and onions in the world. But, I gained the best BBQ, blue crabs and my husband(Mr. 4th of July, who still thinks all the fireworks are JUST for him! :) ). I've always wanted to cook. My earliest memory is being put into my NaNa's (very deep) sink. I was "involved" but not able to trip any of the cook's in the kitchen. ;0 My husband fell in love with my ability to cook-southern, haute cuisine (and anything in between) and on "the fly". It's not always perfect but I try. I can turn any leftover into an edible, usually very good, meal-all thanks to my grandmothers and mother's lessons. If you leave our house hungry I have failed as a host.
I love to cook (of course); the Carolina Panthers, Georgia Bulldogs and Appalachain State-I am football crazy; Being on the water on our sailboat or jet skis; Eating, entertaining and wine.
Some pictures from the Lake Norman Power Sports ICW trip on our Sea-Doos from Myrtle Beach to Charleston.What a great trip! I only wish I could have driven my ski and taken pictures at the same time. TS Christobal formed off the South East coast the day before we left. Going through Georgetown in 4 to 5 foot waves was a challenge, thank goodness for my Momma!
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