Layered Asian summer salad
Prep
20 min
Total
30 min
Serves
2
A mountain of flavour!
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This salad is the perfect summer side dish to enjoy with the sunny weather!
Chef Trevor Lui shared his recipe for a layered “Double Happiness” Salad that is sure to leave you and your tastebuds happy after every bite! To upgrade this side dish to an entrée, add a protein of your choice (Chicken Satay Skewers are great!).
Ingredients
1/2 medium sized
cucumber,, julienned
1 large
carrot,, shaved or julienned
1/2 small
red onion,, thinly sliced
1 stalk
Chinese celery,, julienned
1 cup
chopped napa cabbage
2
radishes,, sliced round
1 stalk
green onion (white and green parts),, julienned
2 full sprigs
mint, with stems removed
3 full sprigs
chopped cilantro
1/3 cup
micro daikon mustard greens
1/2 cup
unsalted cashews
1 tsp
toasted sesame seeds
1/3 cup
julienned wonton skins,, fried
3 tbsp
fried shallots or onions
Dressing
2 tbsp
canola oil
1 tsp
agave
1 tsp
sesame oil
2 tbsp
rice wine vinegar
2 tbsp
lemon juice
1/2 tsp
light soy sauce or tamari
Salt and pepper, to taste
Instructions
- For the dressing, combine all ingredients in a bowl and whisk vigorously or blitz with blender/food processor. Chill or leave off to the side.
- Layer salad ingredients in order, building a small triangular shaped salad. Add combination of dried ingredients last. Serve at the table, drizzle salad dressing overtop, and mix thoroughly just prior to serving.