Asian Herb Salad Recipes

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ASIAN HERB SALAD



Asian Herb Salad image

Wildly refreshing! Using delicate herbs and a wonderful sweet and sour vinaigrette! Adapted from Good Cooking Cookbook by Jill Dupleix

Provided by Sharon123

Categories     Greens

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

4 ounces arugula leaves (or spinach)
4 ounces mint leaves
4 ounces fresh basil leaves
4 ounces cilantro leaves
1 ounce chervil, leaves (or parsley)
1/2 cup canned bamboo shoot
2 shallots, peeled, halved, finely sliced (or 1/4 cup green onions, finely sliced)
1 tablespoon rice vinegar
1 teaspoon sugar (or honey)
2 tablespoons extra virgin olive oil
1 teaspoon toasted sesame oil
1 tablespoon mirin (or sherry)
sea salt
fresh ground black pepper

Steps:

  • Mix the shallots, rice vinegar, and sugar together in a small bowl and set aside.
  • Trim excess stems from the arugula(or spinach), and pick the leaves from the stems of the herbs. Rinse and dry the arugula and herbs. Cut the bamboo shoots into matchsticks.
  • To make the dressing, whisk the olive oil, sesame oil, mirin, salt and pepper together in a large bowl. Stir in the shallot mixture, taste and adjust flavors to taste.
  • Very lightly toss arugula, bamboo shoots, and herbs in the dressing.
  • Serve with chopsticks. Enjoy!

Nutrition Facts : Calories 131.5, Fat 8.8, SaturatedFat 1.2, Sodium 55.3, Carbohydrate 11.9, Fiber 4.2, Sugar 2.6, Protein 4.8

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