Colorful Asian-Inspired Farmers' Market Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 3 |
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I never know what produce I might find at the farmers' market; watermelon radishes for example (also known as Roseheart or Chinese radish)- they are almost too pretty to eat! Go to Google, click on images, type in watermelon radish and see for yourself! A CG Original. Ingredients:
1 head red leaf lettuce, washed and patted dry |
2 -3 watermelon radishes, thinly sliced |
1 small purple bell pepper |
1 small lemon cucumber, thinly sliced (or sub regular cucumber) |
1/2 cup cooked edamame, drained |
1 carrot, peeled and cut with cheese grater, then thinly sliced |
3 small baby bok choy, chopped |
1 small red onion, sliced thinly and cut into crescents |
1/2 cup fresh cilantro, chopped |
1/2 cup seasoned rice vinegar |
3 tablespoons canola oil |
1 teaspoon regular sesame oil |
1 garlic clove |
1 teaspoon raw sugar |
1 teaspoon lemongrass, puree (or 2 tablespoons fresh minced lemongrass) |
1/4 teaspoon salt |
1 lime, zest of |
1 lime, juice of |
1 teaspoon grated fresh ginger |
1 dash white pepper |
sliced almonds, toasted |
Directions:
1. DRESSING: Combine dressing ingredients in small non-reactive bowl and blend with immersion blender. Best prepared several hours in advance.
2. SALAD: Combine salad ingredients in serving bowl with a few tablespoons of the salad dressing and toss.
3. Serve remaining salad dressing and toasted almonds on side.
4. Turn that frown upside down!
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