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Asian salads are more crunchier and colorful than western salads. Cabbage is the base here compared to lettuce. This salad can be served as a main dish or as a side.
I made this for a friends birthday and everyone loved it.

Preparation Time: 20 minutes
Serves : 8-10
Inspired by: Asian chicken cranberry salad by Sandy

Ingredients:

For salad:
Green cabbage: 1/2 of a medium shredded
Purple or red cabbage: 1/4 of a small shredded
Carrots : 3 julienne
Red Onion : 1 medium finely diced
Cilantro/coriander leaves : 1 1/2 cup
Sesame sticks or fried wonton strips : 1 cup
Sliced almonds: 1 1/2 cups toasted
Sesame seeds : 1/4 cup toasted

For Dressing:

Extra virgin olive oil : 1 cup
Balsamic vinegar: 1/2 cup
Light Soy sauce : 4 tablespoons
Garlic: 4 cloves chopped
Ginger : 4 tablespoons minced
Honey : 4 tablespoons
Sesame oil : 2 teaspoons
Water : 3 tablespoons

Method:

Take all ingredients listed under for salad in a large bowl and toss well.
Take all ingredients listed under for dressing in a blender and blend until smooth.
Take the dressing and pour over the salad mixture according to how moist you like.
Toss everything together and serve.