Asian Salad
This recipe was inspired by an amazing salad I had at an organic restaurant near my house. I love all of the fun stuff in it. The sweetness of the pineapple and the crunch of the chow mein noodles and almonds are a fabulous combination. And the dressing is light, so it doesn’t weigh down the salad. It’s a perfect hot weather dish. You can get dried pineapple in the bulk food section of a supermarket, or you can usually find them by the other dried fruits.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Rinse the Chinese cabbage, chop it coarsely, and place it in a large bowl. Trim the green onions, discarding the ends, and cut the white and about 1 inch of the green part into thin slices; add them to the cabbage. Cut the dried pineapple into 1/4-inch cubes and add to the cabbage and green onions.
Step 2
Peel and finely chop the garlic or pass it through a garlic press. Place the oil, vinegar, soy sauce, garlic, and ginger in a small bowl and stir well with a fork.
Step 3
Add the chow mein noodles and almonds to the bowl with the cabbage, green onions, and pineapple. Pour the dressing over the salad and toss until everything is evenly coated. Serve immediately.
cooking 101
Step 4
Fresh ginger root can be found in most grocery store produce sections. Be sure to pick ginger that is smooth, unblemished, and firm. Fresh ginger will keep for a week at room temperature and about a month in the refrigerator wrapped in plastic wrap. It’s a bit hard to peel ginger, so I would suggest using a knife rather than a peeler.
