Mixed Green Salad with Ginger and Peppercorn Sauce

Mixed Green Salad with Ginger and Peppercorn Sauce

  • 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


  1. Put the ginger, tamari, rice vinegar, sesame oil, olive oil, orange juice and chile oil into a small bowl and whisk vigorously to blend.
  2. 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.
  3. Sprinkle the peppercorn powder into the ginger mixture and whisk to combine.
  4. 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.


Comments on "Mixed Green Salad with Ginger and Peppercorn Sauce"