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Three Leaf Salad With Hot Walnut Soy Dressing

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Ingredients
  Chinese leaf head 1⁄4 , shredded
  Red cabbage 12 Ounce, shredded (350 Gram)
  Watercress 1⁄2 Bunch (50 gm)
  Bean sprouts 4 Ounce (125 Gram)
  Spring onions 3 , chopped
  Orange 1 , peeled and cut into chunks
For dressing
  Groundnut oil 4 Tablespoon
  Sesame oil 2 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Chopped ginger root 2 Tablespoon (Fresh)
  Walnut pieces 2 Ounce (50 Gram)
  Light soy sauce 3 Tablespoon
  Dry sherry 2 Tablespoon
  Wine vinegar 2 Tablespoon
  Clear honey 2 Teaspoon
  Salt To Taste
  Szechwan peppercorns To Taste, roasted and ground
Directions

1. Mix the salad ingredients together in a large salad bowl. Season well with salt and Szechwan pepper.
2. Heat the oils in a small pan, add the garlic and ginger and stir-fry for 1 minute. Add the walnuts and stir-fry for 30 seconds, then stir in the remaining ingredients. Bring to the boil, pour over the salad, toss and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Appetizer
Method: 
Boiled

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