Even a simple green salad can be made impressive. Switching up the greens along with adding unlikely vegetables along with a few nuts and grains can put a whole new spin on any salad. This Asian spinach salad does just that.
Let me just say I love pretty food. I eat with my eyes. If it looks good and tastes good, I’m all in! This spinach oriental salad fits the bill. The salad was an accompaniment to the Korean beef rice bowl I had for dinner one evening.
By adding edamame (soybeans) beans, sugar snap peas, radish, red cabbage, granny sliced apples, green onions, pumpkin seeds, along with the spinach it gave this salad a serious Asian flair. By all means, I can’t forget the chow mein noodles that were added as a garnish to this salad. It provided that added crunch factor that sent the salad into the gourmet realm of deliciousness!
A quick Ginger Sesame Dressing makes for an appropriate dressing for this salad.
Subcribe! Get my latest recipes delivered to your inbox.
- SALAD
- 8- ounce fresh spinach leaves torn into bite-size pieces.
- 1 carrots, peeled and grated
- ½ cup chopped green onions
- 3-4 medium shredded radishes
- ½ cup red shredded cabbages
- ⅓ cup pumpkin seeds
- ½ cups edamame beans
- 1 cup sweet snap peas
- 1 sliced granny apple
- GINGER SESAME DRESSING:
- ½ cup oil
- ⅓ cup rice vinegar
- ¼ cup soy sauce
- 1 teaspoon wasabi sauce or Sriracha sauce (omit if you don't like heat)
- ½ teaspoon sesame oil
- 1 tablespoon fresh grated ginger
- 1 teaspoon lemon juice
- 2 teaspoons sugar
- 1 teaspoon sesame seeds
- SALAD- In a bowl toss together all salad ingredients.
- DRESSING - In a separate bowl add oil, rice vinegar, soy sauce, wasabi sauce, sesame oil, ginger, lemon juice, sugar, and sesame seeds mix until well combined. Pour dressing over salad; toss to coat.
