Asian Salad
 
Prep time
Total time
 
This is a great salad to make ahead as it lasts in the fridge for 3-4 days without any dressing.
Author:
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 Orgasmic Chef at https://orgasmicchef.com/asian-salad/