Asian Salad Recipe
May 8, 2009
No it's not Southern but it goes well with many Southern dishes such as fried chicken. This spicy Asian salad uses the old Chinese technique of combining sweet and sour with an added touch of spiciness.
If you are not fond of spicy food you may want to eliminate or reduce the amount of the jalapeno pepper. However, it does provide that little kick that makes this salad special and...a little different.
As a side dish this recipe will serve 4 people but for a party appetizer you can double or triple the recipe.
Note that the following prep time includes a 1 hour marinate. Additionally, there is an overnight chill recommended.
Asian Salad Recipe
1 hour 20 minutes
1 hour 20 mins
Yield: 4 servings
- 2 carrots, sliced into match stick sized pieces
- 2 large cucumbers, thinly sliced
- 1/2 of a medium red onion, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1 jalapeno pepper, seeded and sliced into thin rounds (optional)
- 1/2 cup lettuce leaves of your choice
- 1 teaspoon finely minced ginger
- 2 teaspoons salt
- 1/4 cup rice vinegar
- 4-5 teaspoons sugar, to taste
- feta cheese topping, as needed, optional
- black pepper to taste
1. Mix the sliced cucumbers, onions, peppers and carrots into a bowl along with the salt. Mix well and add enough water to cover. (The water should be slightly salty to your taste. Add an additional teaspoon of salt if needed).
2. Allow the vegetables to marinate in the salty water for 30 to 60 minutes. The vegetables will soften slightly during this time.
3. While the vegetables are marinating, make the dressing as follows: In a glass bowl mix the rice vinegar, sugar, black pepper and ginger together. Stir the mixture until the sugar is completely dissolved and the dressing is clear.
4. Thoroughly drain the vegetables though a colander and transfer to a large bowl.
5. Combine the dressing and marinated vegetables in a large bowl and stir well. Cover and place in the refrigerator overnight.
6. Top with optional feta cheese and serve on a bed of lettuce leaves as a side salad or may be used on sandwiches.