Asian Salad
Recipe type: Salad
Cuisine: Asian
Serves: 12
- 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)
- 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
- This salad must be finely sliced, particularly the white portion of the wombok - I used a mandolin or v-slicer
- Julienne carrot
- Fold in chopped coriander (cilantro) and parsley
- Toss to combine
- Pile into a large salad bowl and add toasted pine nuts or peanuts on top
- Garnish with whole coriander leaves
- Combine all ingredients except ginger and garlic in a container with a lid and shake vigorously
- Add ginger and garlic and stir to combine
- Keeps well in the refrigerator.
Recipe by Orgasmic Chef at https://orgasmicchef.com/asian-salad/
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