1 ½inches ginger root, grated, reserving any juice as well
½small sweet onion, shaved thin
3tspsugeror to taste
1tspkosher salt
1tspwater
1medium cucumber, sliced thin
5large radishes, sliced thin
1tbspsweet chili sauce
1tbspginger chili sauce
1tspkosher salt
½tspblack pepper
1package Asian Chop Salad, well chilledDiscard dressing
¼cupmixture of sunflower seeds, slivered almonds and crispy flat noodles
1
Combine all ingredients in small processor and process until smooth and creamy, about 2 minutes. Let stand 30 minutes and process again before dressing salad.
2
Place radish and cukes in small bowl and add sauces, salt and pepper. Coat well and chill 20 minutes before serving.
3
Toss dressing with salad to coat well and to desired coating. Add seeds, nuts and crispy noodles and mix well.
4
Place salad on chilled plate, top with radish and cucumbers.
1 ½inches ginger root, grated, reserving any juice as well
½small sweet onion, shaved thin
3tspsugeror to taste
1tspkosher salt
1tspwater
1medium cucumber, sliced thin
5large radishes, sliced thin
1tbspsweet chili sauce
1tbspginger chili sauce
1tspkosher salt
½tspblack pepper
1package Asian Chop Salad, well chilledDiscard dressing
¼cupmixture of sunflower seeds, slivered almonds and crispy flat noodles
Directions
1
Combine all ingredients in small processor and process until smooth and creamy, about 2 minutes. Let stand 30 minutes and process again before dressing salad.
2
Place radish and cukes in small bowl and add sauces, salt and pepper. Coat well and chill 20 minutes before serving.
3
Toss dressing with salad to coat well and to desired coating. Add seeds, nuts and crispy noodles and mix well.
4
Place salad on chilled plate, top with radish and cucumbers.
AuthorDartagnan