Asian Salad
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
10 ounces mixed young Asian greens such as mustard greens, bok choy, tatsoi, and mizuna 1/3 Chinese (Napa) cabbage, cut lengthwise 1/2 cup snow peas, trimmed and thinly sliced diagonally
1/3 cup brown mushrooms, very thinly sliced 2 green onions, cut crosswise into 1-inch strips 1/2 cup cold boiled rice
1 tsp toasted sesame seeds to garnish Dressing: 1-1/4 cups vegetable broth 2 tbsps finely chopped red onion
1/2 tsp finely chopped fresh ginger root 1/2 tsp chopped lemon grass 3 sprigs flat-leafed parsley
1 tbsp lime juice 1/2 tsp salt 2 tsps sesame seeds, toasted and crushed
1/2 tsp sugar 1 tsp soy sauce 1 tsp sesame oil



1 First prepare the dressing. Place the broth, onion, ginger, lemon grass, parsley, lime juice, and salt in a small saucepan. Bring to a boil, simmer for 5 minutes until reduced, then strain. Place 6 tbsps of the liquid in a blender with the crushed sesame seeds, sugar, soy sauce, and sesame oil and blend.
2 Tear the greens and bok choy stalks into bitesize pieces. Slice the Chinese cabbage crosswise.
3 Arrange all the greens and vegetables attractively on individual serving plates with a small mound of rice in the center.
4 Spoon the dressing over the top and sprinkle with the sesame seeds.

Back