Crispy, Spicy Asian-Inspired Salad
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| Wed, 10-31-2007 - 12:14pm |
Saw this tasty looking recipe for a vegetarian, main course salad in the SF Chronicle this morning. Very South Beach friendly, and fun to see a newspaper food writer sweetening her dressing with Splenda like we do.
Crisp, Spicy Asian-Inspired Salad
Serves 4
- 2 to 3 cloves garlic, chopped
- 2 stalks of lemongrass, peeled and thinly sliced (or grated lemon zest)
- 1 teaspoon finely chopped ginger
- 1 carrot, peeled and sliced diagonally or cut into shoestring sticks
- 1/2 head cabbage, either red, green, or Chinese (or 1/4 each)
- 1/2 to 1 English cucumber, unpeeled and diced
- 1/2 red or yellow bell pepper, thinly sliced or diced
- 2 to 3 green onions, thinly sliced or 1/2 red onion, peeled and thinly sliced
- 1 apple, diced
- -- About 1 cup green beans, lightly cooked and cooled (optional)
- -- About 2 inches daikon, or a small chunk of jicama, cut into thin slices or julienne
- 2 to 3 teaspoons soy sauce
- 1 tablespoon sugar (I used Splenda)
- 1 teaspoon paprika
- -- Pinch turmeric
- -- Several dabs of sriracha sauce (or a fresh small hot chile, thinly sliced)
- 2 tablespoons rice or wine vinegar, or to taste
- -- Grated zest and juice of 1 lime
- 1/4 cup coarsely chopped cilantro
- 1/4 cup coarsely chopped basil or mint (or both)
- 1/2 cup dry-roasted peanuts (or 1 cup cooked drained red kidney beans, or 1/4 cup toasted sesame seeds)
Instructions: In a large bowl combine the garlic, lemongrass, ginger, carrot, cabbage, cucumber, bell pepper, green or red onion, apple, green beans and daikon or jicama.
In a small bowl mix the soy sauce, sugar, paprika, turmeric, sriracha sauce or chile, vinegar, lime zest and juice. Toss into the vegetable mixture.
This can be done ahead, several hours or up to a day. Before serving, adjust seasoning and toss in the cilantro, basil and/or mint, and sprinkle generously with peanuts.
Per serving: 175 calories, 6 g protein, 25 g carbohydrate, 8 g fat (1 g saturated), 0 cholesterol, 317 mg sodium, 7 g fiber.

