This is such a nice, fresh, light salad, with lots of flavor. I often make this when I have done a stir fry during the week and have some of these yummy vegetables still sitting around in the fridge. The dressing is one of my family’s favorites, and it is SO versatile. I will often double, or even triple it to use throughout the week. It’s a great base for Asian pasta salad and marinades (for anything from chicken to fish to beef). Add a little Sriracha or hot (Asian) chili garlic sauce if you like a bit of heat.
- 1 large head Romaine lettuce, cut or torn into bite-sized pieces
- 2-3 c chopped red, yellow, or orange bell pepper (2 large or 3 small)
- 1 ½ c chopped carrots
- 1 c fresh snow peas, sliced into slivers on the diagonal
- 1 bunch green onion, sliced on the diagonal
- ½ large bunch cilantro, chopped
- 3c coleslaw mix (or plain copped cabbage)
- 2 tsp soy sauce
- 2 tsp rice wine vinegar
- 1 tsp toasted sesame oil
- 1 garlic clove, minced
- 1-inch piece ginger, peeled and minced
- ½ tsp sugar, honey, or sugar substitute
- ¼ c canola oil
- Handful crispy rice noodles or ¼ c chopped nuts (Optional)
- Mix all of veggies (lettuce through coleslaw mix) in a large salad bowl, reserving 1 TBSP cilantro and a few sliced green onions to top the salad.
- Combine all dressing ingredients – soy sauce through canola oil – in an airtight container. Shake vigorously for 10-15 seconds. Toss into salad.
- Serve, topped with a pinch of chopped cilantro and green onions. Add a sprinkling of crispy rice noodles or chopped nuts (optional).
Start with beautiful vegetables. Where possible, use pre-cut items from your market’s produce section or salad bar to make this salad a snap to put together. Mix: 1 large head Romaine lettuce, 3 c chopped red and yellow bell peppers, 1- ½ c chopped carrots, 1 c fresh snow peas, sliced into slivers on the diagonal, 1 bunch green onion, thinly sliced on the diagonal, ½ large bunch cilantro, chopped, 3c coleslaw mix
Reserve some green onions (and cilantro) to sprinkle on top.
Mix up the dressing in an airtight container: 2 tsp soy sauce, 2 tsp rice wine vinegar, 1 tsp toasted sesame oil, 1 garlic clove, minced, ½ tsp sugar, honey, or sugar substitute, ¼ c canola oil. SHAKE! Toss into the salad.
Sprinkle on some chopped nuts or crispy rice noodles if you want. Tasty!