It’s Spring and all I want to eat are salads. Last week it was Vietnamese Salad, before that was Curried Quinoa Salad and today was Asian Salad. Thankfully we both love salad and John can eat a ton of it. What I really like about these salads are that if I don’t put dressing on them until we’re ready to eat, they keep for three or four days. We will also use the salad mix for sandwich toppings too so we never toss any away because it’s gone past day four.
I’ve always loved salad but I had one child that thought vegetables were invented by the devil and if he was careful and didn’t eat any he’d be fine. Thankfully he’s all grown up and now eats most everything. I expected him to have children who would be as picky as he was but no deal. His children eat anything and they would love this salad.
- ½ wombok very finely sliced
- 1 small red capsicum finely sliced
- 1 small green capsicum finely sliced
- 3 whole stalks celery findly sliced (including leaves)
- 1 large carrot shredded using julienne shredder (or a knife)
- 1 cup finely chopped shallots
- 1 bunch finely chopped coriander (save a few leaves for garnish)
- ½ cup finely chopped flat leaf parsley
- 1 cup toasted pine nuts or peanuts (save a few for garnish)
- ¾ cup caster (superfine) sugar
- ½ cup white balsamic vinegar
- ¼ cup white vinegar
- 2 tbsp light soy sauce
- ½ cup olive oil
- 4 tsp sesame oil
- 1 large red chili finely chopped
- 2 large cloves garlic crushed
- 1½ tsp fresh ginger grated
- This salad must be finely sliced, particularly the white portion of the wombok - I used a mandolin or v-slicer
- Julienne carrot
- Fold in chopped coriander (cilantro) and parsley
- Toss to combine
- Pile into a large salad bowl and add toasted pine nuts or peanuts on top
- Garnish with whole coriander leaves
- Combine all ingredients except ginger and garlic in a container with a lid and shake vigorously
- Add ginger and garlic and stir to combine
- Keeps well in the refrigerator.