It’s Spring and all I want to eat are salads. Last week it was Vietnamese Salad, before that was Curried Quinoa Salad and today was Asian Salad. Thankfully we both love salad and John can eat a ton of it. What I really like about these salads are that if I don’t put dressing on them until we’re ready to eat, they keep for three or four days. We will also use the salad mix for sandwich toppings too so we never toss any away because it’s gone past day four.
I’ve always loved salad but I had one child that thought vegetables were invented by the devil and if he was careful and didn’t eat any he’d be fine. Thankfully he’s all grown up and now eats most everything. I expected him to have children who would be as picky as he was but no deal. His children eat anything and they would love this salad.
- 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)
- 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
- This salad must be finely sliced, particularly the white portion of the wombok – I used a mandolin or v-slicer
- Julienne carrot
- Fold in chopped coriander (cilantro) and parsley
- Toss to combine
- Pile into a large salad bowl and add toasted pine nuts or peanuts on top
- Garnish with whole coriander leaves
- Combine all ingredients except ginger and garlic in a container with a lid and shake vigorously
- Add ginger and garlic and stir to combine
- Keeps well in the refrigerator.
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We’re heading into Autumn here, Maureen, but I’d still happily demolish a plate of this fabulous salad. (I did have a little moment where I read ‘wombat’ for ‘wombok’, but I’ve gotten over the shock of it)
Hester @ Alchemy in the Kitchen recently posted..Guinness Chocolate Cake – a piece of this is your only man
I know, Hester, and as all you northern hemisperians were eating summer salads I was really craving them. Once it got warm that’s all I want to eat.
Very nice looking salad. I always purchase a version of an Asian salad, well I guess I haven’t been. Your salad looks way better!
Dear Maureen, That is a beautiful looking salad. I love the ginger in the dressings. Blessings dear and happy spring. Catherine xo
Thanks Catherine, so nice of you to stop by.
YUMMY! And my mom would die if she saw me write that. I’ve only been eating vegetables for about two years
This looks so good. I am hungry right now. I might just have to make this for lunch or go out and grab one.
It’s lunch time here, this would be a lovely treat. xo
Spring! Ha, lucky thing! All we get is wonderful autumn rain and cold nights here! Still though, after a few carb-rich days we actually had a salad tonight, with figs – t’was great. I love the look of your salad, and I’m off to look up a wombok now, because I’ve never heard of it at all, haha
chinese cabbage isn’t it?
Aww, Maureen! I want this salad now, even though it’s a bit late for any meal…
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I love Asian salads and this one does not disappoint! It looks so fresh and lovely and the dressing sounds fantastic. I think I might make it for lunch today
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what’s your favorite salad?
That looks so good, and it is definitely still salad weather here in AZ.
I could live on salads in the summer
I’ve paid $9 for an asian salad at the cafe in my work building, which I wasn’t too thrilled about, but this here is 100000x better, and so much cheaper. I think I’ll have to make this, bring it to work and show the cafe that this a salad worth charging $9!
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LOL you’re so cute! You could get 10 salads for $9
OMG i Love a vietnamese salad! Can’t wait to try this
I am a salad person myself and I could have this every day!
Even though the weather is cool and it is fall in New Hampshire, I could eat salad everyday. Yours looks and sounds delicious.
Karen (Back Road Journal) recently posted..Lamb Stew For An Autumn Night
asian salad suits the flavour of my country
but i prefer garden salad better
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My kind of salad. I can eat this year-round. You’re so right about this keeping for days. I love dishes like that because it saves so much time in the kitchen. The combination of flavors in your dressing sound so good!
Thank goodness we are finally getting some heat, bring on summer I say. The salad looks delicious, though I have never heard of white balsamic vinegar before.
I bought some at Be Fresh on Nicklin Road and some from Iris over at How to Cook and some from Jeffers Market in Maroochydore. You can also get it at Coles and probably Woolies.
This is PERFECT! Yesterday it was 33 in Sydney and today it’s supposed to get up to 29! Welcome to the warm weather (at last!) I’m loving dinner on the balcony with cold glasses of white wine. This salad looks ideal for the weather.
I have been craving salads lately, but I get bored with normal, everyday lettuce salads. This would be a fun, healthy change-up from the everyday lettuce salads:-) It looks gorgeous! Hugs, Terra
Asian style salads are a real favourite of mine. Every time I eat one I think to myself now why don’t I make these more often! Silly I know. But thanks for the reminder, I just love the clear cut and sharp-sweet flavours
Wow, that looks so great! We eat salad year round. I love all the great flavors in this one and the dressing looks delightful! I think I will put this on our weekend menu– between the baked porkchops and apples and shepherd pie
I think I’d like to make this any season of the year! As a matter of fact, I have all the ingredients so I can make this right now. And I think I’m going to go ahead and make it right now! Looks super yummy!
Jocelyn
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