Asian Salad

Prep time Total time

20 mins 20 mins

This is a great salad to make ahead as it lasts in the fridge for 3-4 days
without any dressing.
Author: Maureen Shaw OrgasmicChef.com
Recipe type: Salad
Cuisine: Asian
Serves: 12

Ingredients

Asian Salad Mix

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)
Dressing
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

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