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Asian Salad: Prep Time Total Time

This Asian salad recipe contains wombok, red and green capsicum, celery, carrot, shallots, coriander, parsley, and pine nuts or peanuts. The dressing includes sugar, white and red vinegars, soy sauce, olive oil, sesame oil, chili, garlic, and ginger. The salad ingredients are finely sliced and tossed together before serving topped with toasted nuts and fresh coriander leaves. The dressing ingredients are shaken in a container before adding ginger and garlic.

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Jessica Chavez
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72 views2 pages

Asian Salad: Prep Time Total Time

This Asian salad recipe contains wombok, red and green capsicum, celery, carrot, shallots, coriander, parsley, and pine nuts or peanuts. The dressing includes sugar, white and red vinegars, soy sauce, olive oil, sesame oil, chili, garlic, and ginger. The salad ingredients are finely sliced and tossed together before serving topped with toasted nuts and fresh coriander leaves. The dressing ingredients are shaken in a container before adding ginger and garlic.

Uploaded by

Jessica Chavez
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Asian Salad

Prep time Total time


20 mins 20 mins

This is a great salad to make ahead as it lasts in the fridge for 3-4 days
without any dressing.
Author: Maureen Shaw OrgasmicChef.com
Recipe type: Salad
Cuisine: Asian
Serves: 12

Ingredients

Asian Salad Mix


½ wombok very finely sliced
1 small red capsicum finely sliced
1 small green capsicum finely sliced
3 whole stalks celery findly sliced (including leaves)
1 large carrot shredded using julienne shredder (or a knife)
1 cup finely chopped shallots
1 bunch finely chopped coriander (save a few leaves for garnish)
½ cup finely chopped flat leaf parsley
1 cup toasted pine nuts or peanuts (save a few for garnish)
Dressing
¾ cup caster (superfine) sugar
½ cup white balsamic vinegar
¼ cup white vinegar
2 tbsp light soy sauce
½ cup olive oil
4 tsp sesame oil
1 large red chili finely chopped
2 large cloves garlic crushed
1½ tsp fresh ginger grated

Instructions
Asian Salad
1. This salad must be finely sliced, particularly the white portion of the wombok - I used a mandolin or v-
slicer
2. Julienne carrot
3. Fold in chopped coriander (cilantro) and parsley
4. Toss to combine
5. Pile into a large salad bowl and add toasted pine nuts or peanuts on top
6. Garnish with whole coriander leaves
Dressing
1. Combine all ingredients except ginger and garlic in a container with a lid and shake vigorously
2. Add ginger and garlic and stir to combine
3. Keeps well in the refrigerator.
Recipe by The Orgasmic Chef at https://orgasmicchef.com/salads/asian-salad/

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