A Taste of Asia

In a moment of “oh wow” we actually found that we had all the ingredients on hand in the kitchen to make the dressing for this recipe, but for those of you who don’t keep a condiment cabinet in your cooking area, we’ve added substitute ingredients in italics. Any substitutions may alter the tanginess but just to a different degree, it’s still going to be a tasty concoction. Always remember that once you’ve blended all the ingredients, you can add in a bit of this or that to adjust the taste to suit your taste.  For example, we like our dressing to have a stronger vinegar taste so added extra after all was said and done.  Go crazy with it.


Taste of Asia Salad

Baby bok choy
Green cabbage, shredded
Edamame
Carrots, shredded
Sunflower seeds
Mandarin orange segments
Baked wonton strips

Asian Dressing
makes 1 ½ cups

2 tbsp soy sauce
2 tsp water
1 whole green onion, minced
3/4 tsp minced ginger (jarred minced ginger)
½ tsp sesame oil (light-flavored oil + 1/8 tsp sesame seeds)
¼ tsp hot pepper chili oil (¼ tsp Dijon mustard)
1 finely chopped garlic clove (½ tsp minced garlic)
¼ tsp ground black pepper
½ cup peanut oil (other light-flavored oil)
3 tbsp rice wine vinegar (red or white wine vinegar)

Put soy sauce, water, green onions, ginger, sesame oil, hot pepper oil, garlic and black pepper in a container with a tight fitting lid.  Cover and shake until all ingredients are blended.

Add peanut oil to the container, cover tightly and shake again. Let the mixture stand for two minutes.

Add vinegar to the jar, cover tightly and shake well once more. Adjust flavor to taste then drizzle over salad (make sure to shake well before putting dressing on salad).

Baked Wonton Strips

Cut the wonton sheets into small strips.  Brush lightly with oil and sprinkle with salt, bake at 350° for 5-7 minutes until browned and crispy.