ASIAN VEGETABLE SALAD

 

 I have been making this delicious salad now for many years. I have no idea where I found this recipe, or if I just cobbled it together. I know I didn’t find it (if I found it) on the internet because I didn’t really start surfing the net for recipes when this fabulous recipe came into my life. So if you happen to be the inventor of this salad, please let me know. I will immediately update this post to include that fact.

In the meantime, let’s just assume I am responsible for this recipe and get on with our lives!

Like I said, I first made this salad many moons ago. And I still love it, mainly because it is easy to prepare, crunchy, contains almonds, and the dressing is just plain delicious. That about says it all. Therefore I don’t need to bore you any further with expansive rhetoric about this amazing salad. Just make it – you’ll thank me!

(Sorry – no picture. The salad was eaten so quickly I didn’t have time to get my camera out of the case!)

  • 2 T. rice vinegar
  • 2 tsp. soy sauce
  • 1 garlic cloves, finely minced
  • 1 T. minced fresh ginger
  • 2 tsp. sesame oil
  • 2 T. vegetable oil
  • ¾ tsp. kosher salt
  • freshly ground black pepper
  • 4 c. chopped romaine lettuce
  • 1 c. thinly sliced red cabbage
  • ½ c. sliced green onions
  • 1 lg. carrot, grated
  • 2 T. sesame seeds
  • ¼ c. sliced or slivered almonds

Whisk or shake together the rice vinegar, soy sauce, garlic, ginger, sesame oil, vegetable oil, salt, and pepper. (Can be made ahead and refrigerated, but bring to room temperature before using.) 

Combine the romaine, cabbage, green onions, carrot, sesame seeds, and almonds in a salad bowl. Pour on enough salad dressing to moisten. Avoid adding too much dressing or the salad will taste heavy or over-dressed. (It is meant to be a light and refreshing salad, lovely with BBQ’d meats and perfect for a warm summer evening.)

 

Please let me know if you like this recipe. Thanks