JAPANESE CHOPPED SALAD
Remember when I told you about the easy wheat and brown rice pilaf recipe? Thanks to my friend, Paula, we’ve discovered a new way of enjoying this food storage basic. The picture looks a little weird but believe me the salad isn’t. First time I served it to my crew the 15 yr old kept saying, “MOM! This is SOOOO good!” A married daughter has phoned three times, asking me to please get the recipe posted so that she can give it a crack.
So, to give credit where credit is due, it all began when dear Paula explained that one of her simple dinners is an Asian salad. She combines shredded green cabbage, shredded carrots, edamame, and chopped grilled chicken breasts for a dinner salad that has become a family favorite. When ready to serve, she mixes everything with a ginger salad dressing and tops it off with crunchy chow mien noodles.
My version has Paula’s shredded green cabbage, carrots, and edamame, but then I added (because I had these on hand) some fresh cilantro, diced cucumbers, purple cabbage, pot stickers instead of grilled chicken, and the wheat and brown rice pilaf instead of chow mien noodles. Basically, anything goes. The key might be the Asian dressing. Paula told me that her family’s fav is the one from Pampered Chef. Our salad dressing recipe came from Judy, a friend I originally met when we lived in New York. Judy is a talented, brilliant, sometimes professional caterer and we think her Asian ginger dressing is MONEY!
Asian Ginger Dressing
1 teaspoon fresh ginger, grated
1 teaspoon garlic, minced
2 green onions, chopped
1/2 cup oil
1/2 cup soy sauce
1/2 cup sugar
1/4 cup honey
1 teaspoon sesame oil
To be quick about it, I measure all the ingredients straight into my blender, tossing in a large teaspoon looking whole clove of garlic with an abundant chunk of peeled fresh ginger. Buzzed for less than a minute, I transfer the dressing to a serving dish and top with the sliced green onions. Everyone builds their own salad, as they like it, and then we drizzle on the ginger glaze dressing. Oh my.
Who says that you have to sacrifice all fresh ingredients when using your food storage? I beg to differ.