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King's Asian Salad
Description
If you would like your salad to contain meat you can add pork, chicken or shrimp to this.
Ingredients
- 2 Tablespoons soy sauce
- 2 Tablespoons rice vinegar
- 2 Tablespoons dry sherry
- 2 Tablespoon fresh ginger, grated
- 1 garlic clove, minced
- 1/4 teaspoon pepper
- 1/4 cup olive oil
- 1/2 cup snow peas, rinsed, stems removed and cut into 1/2 in. pieces
- 1 cup baby spinach leaves, rinsed and dried
- 1 cup cabbage, shredded
- 1 small cucumber, halved and cut into ¼ in. slices
- 2 scallions, rinsed and sliced
- 1/3 cup bean sprouts
- 1/4 cup salted peanuts, chopped
- 2 Tablespoons fresh cilantro, chopped
Methods/steps
- Pour the soy sauce, rice vinegar and sherry into a jar with a tight fitting lid.
- Add the ginger, garlic and pepper, seal and shake to combine.
- Add the olive oil, seal and shake to incorporate all the ingredients together well.
- Fill a sauce pan half full of water and place the pan over high heat.
- Bring the water to brisk boil then add the snow peas.
- Cook 30 seconds.
- Drain the peas then plunge them into an ice water bath for 1 minute, to stop the cooking then drain again.
- Place the spinach leaves into a salad bowl.
- Add the snow peas, cabbage, cucumber, scallions and bean sprouts
- Toss to combine all the ingredients together.
- Pour the dressing onto the salad and use 2 forks to toss and coat.
- Separate the salad into 2 salad bowls.
- Top with peanuts and cilantro just before serving.
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