Apr 1 2015

Nom Nom Salad

by Kathryn Budig

Crunchy! Refreshing! NomNomNom!

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Lovers of crunchy salads unite! This asian flavor inspired salad is colorful, crunchy, salty, tangy, bright and creamy. Basically, it’s everything I want a salad to be. This is lovely as a side or starter salad. If you’re looking to add protein I recommend a can of wild salmon or a simple piece of grilled wild salmon (I’d just use salt, pepper and a bit of honey) on top to turn it into an entree. Either way, this salad is guaranteed to make you happily sing nomnomnom. . . . . .

 

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Nom Nom Salad

salad:

1/2 head savoy cabbage, shredded

1 carrot, shredded

6-8 green onions, white and green ends slivered

1 avocado, diced

1/2 cup peanuts

2 blood oranges (or mix of orange citrus), diced

2 large shallots, thinly sliced and fried

1/4 cup fresh mint leaves, torn

1/4 fresh basil, torn

1 cup cilantro, rough chopped

1 tin wild salmon or filet, drained or grilled (optional)

2 cups vegetable or coconut oil for frying

sea salt to taste

 

dressing:

2 limes, juiced

3 T fish sauce

1 T toasted sesame oil

2 red bird eye chili peppers, sliced (keep seeds if you like extra heat)

 

Whisk together your dressing ingredients and set aside.

In a large bowl combine cabbage, carrots, green onions, peanuts, oranges and fresh herbs.

Place your oil in a small sauce pot over high heat. Add shallots will the oil starts to bubble and watch closely (place a splatter guard over the pot if you have one). They will be in the oil for roughly 5 minutes, or until they get golden brown (you don’t want actual brown as then you’re just dealing with burnt shallots). Remove with a slotted spoon and place on a few paper towels. Dab excess oil off and sprinkle with sea salt.

Add dressing to your large bowl of salad and toss well. Add avocado and fried shallots and give it another gentle toss. Serve in salad bowls as is or top with protein. Enjoy!

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Food Styling + Photography: Cynthia Groseclose

Prop Styling: Kenneth Hyatt + Justin Schram