Asian Chopped Salad

Dressing

  • 2 garlic cloves crushed 
  • 2 inches fresh root ginger, peeled, chopped
  • 4 Tablespoons honey 
  • 4 Tablespoons brown rice vinegar 
  • 4 Tablespoons sesame oil not toatsed 
  • 4 teaspoons vegetable oil, I used corn oil 
  • 4 teaspoons soy sauce 
  • ΒΌ teaspoon dried chilli flakes 

Salad

  • 250 g red cabbage, cut in pieces
  • 120 g kale, tough stems removed
  • 1 carrot chopped 
  • 1 red pepper chopped small 
  • 1 yellow pepper chopped small 
  • 3 spring onions cut in pieces 
  • 20 g fresh coriander leaves or as you Americans say Cilantro 
  • 150 g edamame beans 
  • 100 g roasted peanuts, unsalted 
  • 30 g sesame seeds 

Directions:

  1. LIQUIDIZE all the dressing ingredients until smooth 
  2. Chop all the vegs small. 
  3. Remove the leaves of the coriander (cilantro)
  4. Add all to a large salad bowl.
  5. Add the edamame
  6. Dress with the dressing 
  7. Just before serving add the sesame seeds and nuts