Asian Greens Salad with Wasabi Dressing

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Asian Greens Salad

 

 

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Preparation: 10 minutes

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Wasabi Dressing (recipe follows), to serve

100 g (3 1/2 oz) mixed Asian leaves

1 cup shredded red cabbage

1 cup snow pea sprouts

8 teaspoons sunflower seed kernels

2 teaspoons sesame seeds, toasted

 

 

1. Make Wasabi Dressing as recipe directs.

 

2. Toss Asian leaves, cabbage and sprouts with enough of the dressing to coat.

 

3. Sprinkle with seeds.

 

4. Serve salad with remaining dressing.

 

 

 

VARIATION: If mixed Asian leaves or baby Asian greens are unavailable, use mixed

salad leaves.

 

VARIATION: Try toasted slivered almonds instead of sunflower seed kernels.

 

 

 

Serves 4

 

 

 

 

 

 

 

Wasabi Dressing

 

 

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Preparation: 10 minutes

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6 teaspoons rice vinegar

4 teaspoons drained, sliced, pickled ginger

4 teaspoons lemon -OR- lime juice

1 teaspoon clear honey -OR- agave nectar

1 teaspoon wasabi paste

pinch of salt

1/4 cup vegetable -OR- peanut oil

8 teaspoons fresh coriander (cilantro) leaves

 

 

1. Combine vinegar, ginger, juice, honey or agave nectar and wasabi in a

blender. Blend with a pinch of salt until smooth.

 

2. With motor running, add oil in a thin stream until mixture thickens.

 

3. Add coriander (cilantro) and blend briefly to chop.

 

 

Makes about 1/2 cup.