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I’m a huge fan of  asian salads in a variety of formats, each person has their own recipe, each restaurant makes it differently, but I love them all. What I’m not overly fond of? The extra unnecessary calories added in at restaurants, the price and never fully knowing what’s in my salad. So, when a craving struck for this crisp salad option, I hit the produce aisle, then set up shop in my lab (the kitchen), to perfect a roughly inexpensive version at home. Is your mouth watering yet? I’d like to mention that I sliced, grated and diced enough for two, possibly even three generous portions, so the recipe accounts for that.

Ingredients

Salad

2 carrots peeled and shredded or grated
1/2 cucumber, diced into small cubes
1/2 red pepper, thin sliced
2-3 green onions sliced (I used scissors to just chop them up into small pieces)
2 stalks celery, chopped
1/2 head cabbage, rough chopped into small pieces
1/4 cup unsalted peanuts

Dressing

2 tablespoons apple cider vinegar
2 shakes red pepper flakes
1 tablespoon sesame oil
1/4 teaspoon garlic salt
1/4 teaspoon ginger (I used powdered, but you could also use ginger root and grate it)
1 tablespoon brown sugar
1/2 tablespoon peanut butter, or nut butter of your choice

NOTE: I let all of the dressing ingredients sit in a sealed container for 15-20 minutes, then shook vigorously.

Pour desired amount of dressing on salad and shake! I shook mine in a sealed container, a ziplock bag would work well also. If you aren’t eating right away, I would suggest holding off on the dressing until you’re ready to eat.

If you’re looking for a fuller salad, throw some diced chicken into the mix for an added element.

 

Winter was hooked on hockey by age 6, when she first witnessed a bench clearing brawl between the Boston Bruins and the Ottawa Senators. Growing from hockey fan to hockey player, Winter followed her passions by founding The Pink Puck. While she also loves fashion and the outdoors, hockey will always be her center ice. Email: winter@thepinkpuck.com Twitter: @Winter_Adams

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