Asian Chopped Salad
(Makes 4-6 servings; dressing recipe fromThe Sunset Cookbook and salad recipe created by Kalyn.)
1 cup peeled and sliced broccoli stems
2 cups diagonally sliced sugar snap peas
1 bunch radishes, trimmed and sliced (about 2/3 cup sliced radishes)
1 cup chopped red cabbage (about 1/4 head)
1/3 cup slivered almonds, toasted
Dressing:
1 T white wine vinegar
1 T Splenda or sugar (use Splenda for The South Beach Diet)
1 tsp. soy sauce
1/2 tsp. crushed garlic puree
1/4 tsp. Asian sesame oil
1/4 tsp. ground ginger puree
1/4 tsp. (or more) Sriracha sauce (or other hot sauce of your choice)
1/3 cup mayo or light mayo
Trim broccoli stems with a knife, then use a vegetable peeled to peel them smoothly and slice into rounds. Trim ends of sugar snap peas, then slice into diagonal slices about 3/4 inch thick. Trim radishes and slice into thin slices. Chop red cabbage. Toss broccoli stems, sugar snap peas, radishes, and red cabbage together in a medium-sized bowl.
In a small bowl or glass measuring cup, mix together the white wine vinegar, Splenda or sugar, soy sauce, garlic puree, sesame oil, ground ginger, and Sriracha sauce. Whisk in mayo. Put almonds in a dry pan and toast over high heat for 1-2 minutes, just until the nuts are starting to get fragrant.
Add dressing to salad ingredients and toss until all the vegetables are well-coated with dressing. (You may not need all the dressing if you like your salads to be on the dry side.) Add toasted almonds and toss again. Serve right away.
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