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Sarasota's Green Veggie Oriental Salad Recipe

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Sarasota's Green Veggie Oriental Salad
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Ingredients
13
Count
Nutrition
232
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Dressing - Make that ahead. Simply add all the ingredients - except the scallions), mix well and set to the side. Make this even the day before. You can even chop your scallions ahead and just keep in a small baggie in the refrigerator. Right before serving, add in the scallions and then serve this chilled dressing over the salad.
  2. Salad - First in a large serving platter, shred your cabbage and add in the chopped water chestnuts, toss and just set to the side. This will be your serving dish.
  3. Sesame Seeds - In a small sauce pan (dry, no oil) add the sesame seeds and cook just a minute on medium high heat. Watch them carefully, they only take a minute to toast up. Once done just set to the side.
  4. Vegetables - We need to blanch each of the vegetables (not the mushrooms). In the same pan you just used for the sesame seeds, fill it with about 1 - 1 1/2 cups water and bring to a medium high boil. Second - Have a small pan or small bowl filled with ice water to drop the vegetables in after you cooked them for a few minutes. Called blanching. The cold water will stop the vegetables from cooking and seal in the nice bright green color.
  5. Asparagus - Add to the pan and cook just 2-3 minutes until tender but crisp. Remove and add to the ice water for just a minute. Remove, drain and set on a plate to cool.
  6. Peas - Same thing as the asparagus, 2-3 minutes until tender but crisp. Remove and add to the ice water for just a minute. Remove, drain and along side the asparagus to cool. You may need to add a few more ice cubes to the water to make sure it is still cool.
  7. Beans - Same once again, but they will take 5-8 minutes until tender but crisp. Remove and add to the ice water for just a minute. Remove, drain and add along side the asparagus and peas.
  8. Serve - Don't forget to mix up your dressing you already made and add the scallions. Top your platter with the cabbage and water chestnuts with the vegetables grouped. Arranged. Beans and asparagus in the center, Peas a few on each side and then top with the enoki mushrooms. Add your toasted sesame seeds and then right before serving, add your dressing right over the top.
  9. Enjoy! This is such a pretty salad and so much fun to serve for dinner parties or for special events. It will easily serve 8 people. And as I mentioned, you can make this a complete dinner by adding some grilled chicken, grilled fish, shrimp or even some grilled flank or skirt steak. arrange that on top of the salad as well.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 232 Kcal (971 kJ)
Calories from fat 158.77 Kcal
% Daily Value*
Total Fat 17.64g 27%
Sodium 763.8mg 32%
Potassium 357.55mg 8%
Total Carbs 16.12g 5%
Sugars 3.1g 12%
Dietary Fiber 5.36g 21%
Protein 5.67g 11%
Vitamin C 5.9mg 10%
Iron 2.4mg 13%
Calcium 61.3mg 6%
Amount Per 100 g
Calories 101.18 Kcal (424 kJ)
Calories from fat 69.24 Kcal
% Daily Value*
Total Fat 7.69g 27%
Sodium 333.12mg 32%
Potassium 155.94mg 8%
Total Carbs 7.03g 5%
Sugars 1.35g 12%
Dietary Fiber 2.34g 21%
Protein 2.47g 11%
Vitamin C 2.6mg 10%
Iron 1mg 13%
Calcium 26.7mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.3
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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