- Prep: 10 min
- Cook Time: 1 min
- Total: 11 min
- Serving: 4 Servings
Fresh ginger, tamari, Sichuan Peppercorns and mixed Asian salad greens are a few of the main ingredients that make this bold and flavorful salad quite memorable.
- 1-1⁄2 tablespoons finely chopped ginger
- 1 tablespoons tamari
- 1 tablespoon rice vinegar
- 2 tablespoons Asian sesame oil
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh orange juice
- 1 teaspoon chile oil
- 1 teaspoon sichuan peppercorns
- 6 cups loosely packed mixed Asian salad greens
- 3 cups thinly sliced napa cabbage
- 4 small red radishes, thinly sliced crosswise
- 3 radishes, quartered lengthwise
- 1⁄2 medium carrot, julienned
- 1 kohlrabi, cut into matchsticks
- Thai basil leaves, for garnish
- Cilantro leaves, for garnish
- Mint leaves, for garnish
- Put the ginger, tamari, rice vinegar, sesame oil, olive oil, orange juice and chile oil into a small bowl and whisk vigorously to blend.
- Place a small sauté pan over medium-high heat. Once the pan is hot, add the peppercorns and cook, agitating the pan constantly, for 1 minute until toasted. Transfer the peppercorns to a mortar and pestle or a spice grinder, and crush into a powder.
- Sprinkle the peppercorn powder into the ginger mixture and whisk to combine.
- Combine the greens, cabbage, and vegetables in a salad bowl and then add the ginger dressing. Toss to coat and then garnish with the basil, cilantro, and mint. Serve immediately.