Whalin's Low-Fat Asian Salad
photo by Papagayita
- Ready In:
- 30mins
- Ingredients:
- 24
- Yields:
-
10 cups of salad
- Serves:
- 8-10
ingredients
-
Salad
- 709.77 ml purple cabbage, finely sliced
- 236.59 ml broccoli, cut into small pieces
- 4 carrots, cut into match stick size pieces
- 354.88 ml bean sprouts
- 2 bell peppers, sliced thin (red or yellow)
- 1 bunch cilantro, diced
- 1 jalapeno, finely diced (to taste!)
- 1 bunch cilantro, diced (use finely diced stems in dressing)
- 236.59 ml fresh basil leaf, shredded
- 118.29 ml fresh mint leaves
- 2 green onions, including green parts diced
- 473.18 ml Baby Spinach, washed
- 236.59 ml arugula, washed and stems cut off
- 118.29 ml pine nuts (optional or use crushed almonds)
-
Dressing
- 59.16 ml fresh ginger, minced
- 5 garlic cloves, minced (or to taste. I usually use 5-10)
- 29.58 ml sesame oil
- 59.14 ml low sodium soy sauce
- 14.79 ml olive oil (optional)
- 29.58 ml brown sugar (to taste)
- 14.79 ml jalapeno, diced (or to taste)
- 118.29 ml warm water (to taste)
- 1 lime, juiced
- 59.14 ml diced cilantro (use stems)
directions
- Mix salad ingredients together.
- Mix all dressing ingredients together (including minced cilantro stems but not including cilantro leaves) and shake to combine.
- Pour dressing over salad before serving.
- Note: You can dress the salad several hours before serving to allow the flavors to meld but if you are making several days worth of salad as I usually do, do not dress the salad until the day you will serve it.
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RECIPE SUBMITTED BY
I'm an organic-farm raised, free-range, traveler. Epicure, anthropologist, goat herder, professional baker, TV free.