You have probably eaten or prepared that ramen noodle oriental salad that has circulated for years. I’ve certainly eaten my share of the stuff. I really only like it when it’s newly made and crunchy, however. Recently, I wanted something similar to that, but I needed to make it up ahead of time so I started playing around with this idea from produce queen Melissa. You have met Melissa, haven’t you?
No, I’m not receiving any compensation from them to mention their company. I just happen to like the freshness of their produce. Plus, they often have things that I cannot otherwise find in my local market. You may recall that I started with their fresh edamame years ago to create my edamame salad. Wish I had a nickel….
This is one easy dish that gets (perhaps) some new veggies in front of your family. The sweet, yet tanginess, of the vinaigrette is even kid friendly. If your children are old enough to help out by shredding, draining mixing, let them do that. I don’t think you can really start them too early. That’s what my grandmothers did for me and I’ve never been hesitant to tackle anything (well, I haven’t butchered a cow or a pig yet — and I probably never will— but I have wrung a chicken’s neck) in the kitchen.
Oriental Salad with Ginger Vinaigrette
Serves 4
2 cups finely shredded Napa cabbage
1 cup finely shredded carrots
1 cup slivered snow peas
1 cup julienned daikon radish (substitute jicama if you are not a radish fan)
1/2 cup diced or julienned red or yellow bell pepper
1/2 cup thinly sliced celery
1 14-ounce can drained water-packed bamboo shoots
1/2 cup thinly sliced green onions, whites and green stems
1/2 cup roasted peanuts or soy nuts or toasted slivered almonds
1 cup finely shredded carrots
1 cup slivered snow peas
1 cup julienned daikon radish (substitute jicama if you are not a radish fan)
1/2 cup diced or julienned red or yellow bell pepper
1/2 cup thinly sliced celery
1 14-ounce can drained water-packed bamboo shoots
1/2 cup thinly sliced green onions, whites and green stems
1/2 cup roasted peanuts or soy nuts or toasted slivered almonds
Vinaigrette:
1 1/2 Tablespoons freshly grated ginger
1 1/2 Tablespoons sesame seed oil
1/4 cup soy sauce
3 Tablespoons rice vinegar (not rice wine vinegar)
1 1/2 Tablespoons granulated sugar
1 1/2 Tablespoons freshly squeezed lime juice
1/2 teaspoon finely minced garlic
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 1/2 Tablespoons sesame seed oil
1/4 cup soy sauce
3 Tablespoons rice vinegar (not rice wine vinegar)
1 1/2 Tablespoons granulated sugar
1 1/2 Tablespoons freshly squeezed lime juice
1/2 teaspoon finely minced garlic
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
Combine sesame oil, ginger, and garlic in a small saucepan over medium heat and stir for approximately two minutes. Remove from the heat and add in the remaining ingredients. Cool completely and pour into a glass jar with a lid or similar container with a tight lid. Refrigerate until ready to use. Shake well before using. The vinaigrette may be prepared several days ahead of time.
Combine all of the slaw ingredients except the nuts. Refrigerate until ready to serve. Just before serving, add in the nuts and the vinaigrette. Toss well and serve.
Adapted from Melissa’s.com.
You had me with ginger. Looks great!