Asparagus, Tomato, Bean Sprout, Corn, and Napa Cabbage Salad
Salads • Turkmenistan
Description
In addition to Napa cabbage, this salad pairs well with bok choy, a leafy green with a mustardy aroma and beautiful frilly leaves called mizuna. You can add a bit of coarse sea salt to the dressing, although raw food enthusiasts typically avoid this.
Ingredients
- Asparagus 5 oz
- Marinated cherries 5 oz
- Scallions 0 oz
- Mild Chili Spice 1 piece
- Napa Cabbage ½ pieces
- Sprouted legumes 0 oz
- Corn Salad 0 oz
- Garlic 1 clove
- Olive Oil 0 fl oz
- Sesame Oil 1 tablespoon
- Cilantro 0 oz
- Ginger 0 oz
- Lemon ½ pieces
- Peach Juice 1 tablespoon
Step-by-Step Guide
Step 1
Cut the tomatoes into halves or quarters and mix them, trying to give the mixture a colorful and voluminous appearance with thinly sliced chili peppers, bean sprouts, chopped green onions, coarsely chopped Napa cabbage, corn salad, and young asparagus shoots.
Step 2
In a separate bowl, combine the juice of half a lemon, pineapple juice, olive oil, sesame oil, finely grated ginger, and crushed garlic with cilantro leaves. Serve the sauce with the salad.
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