Mixed Green Salad with Ginger and Peppercorn Sauce

Mixed Green Salad with Ginger and Peppercorn Sauce

SheKnows
  • 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. 

Ingredients

  • 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

Directions

  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.

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