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Shanghai Chop Salad with Ginger Sesame Dressing

Yields1 Serving

 ⅓ cup peanut oil
 2 tsp sesame oil
 1 ½ inches ginger root, grated, reserving any juice as well
 ½ small sweet onion, shaved thin
 3 tsp sugeror to taste
 1 tsp kosher salt
 1 tsp water
 1 medium cucumber, sliced thin
 5 large radishes, sliced thin
 1 tbsp sweet chili sauce
 1 tbsp ginger chili sauce
 1 tsp kosher salt
 ½ tsp black pepper
 1 package Asian Chop Salad, well chilledDiscard dressing
 ¼ cup mixture 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.

5

Finish with Sweet Vinegar Shrimp

Nutrition Facts

Servings 0