Sunday, April 4, 2010

Asian Salad with Mandarin Oranges

I love cabbage, particularly raw as a base for salad because it has a little more heft than lettuce. While most Asian style salads call for napa or savoy cabbage, I prefer the red for its gorgeous color.

I had some leftover Persian mint from this recipe and added that along with some cilantro to give it a Thai flair. Toss in some toasted sesame seeds and you've got a restaurant quality salad at home!

Asian Salad with Mandarin Oranges

2 cups red cabbage, shredded
2 tablespoons cilantro, chopped
1/2 daikon radish, sliced
1 tablespoon mint, chopped
2 green onions, chopped
2 mandarin oranges, peeled and sectioned
2 tablespoons sesame oil
1 tablespoon rice vinegar

Toss all together and adjust salt and pepper. Serve with toasted sesame seeds if desired.


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