Asian Salad With Wasabi-Mustard Dressing |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Great way to spruce up spring's green veggies! You can make the dressing hotter or more acidic to suit your taste preferences. Ingredients:
4 tablespoons rice wine vinegar |
1 tablespoon wasabi mustard |
3 drops maggi seasoning (available in spice section) |
1 teaspoon sesame oil |
6 tablespoons vegetable oil (or canola) |
2 cups baby spinach, washed and dried |
2 cups broccoli, slaw |
1/2 cup water chestnut, chopped |
1/2 cup diced red bell pepper |
3 green onions, chopped |
1/4 cup almonds, toasted (then chopped, sliced or slivered) |
Directions:
1. Combine vinegar and wasabi mustard and stir until wasabi dissolves.
2. Add Maggi seasoning and seasme oil and whisk until smooth.
3. Add conola or vegetable oil and whisk until emulsified.
4. Adjust flavors, adding more wasabi for ahotter sauce, more vinegar for an acidic sauce.
5. Toss spinach, broccoli slaw, water chestnuts, bell pepper and green onions with enough dressing to lightly coat.
6. Divide evenly on four salad plates and garnish with almonds.
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