Crunchy Asian Salad with Black Garlic Vinaigrette Dressing

SS-July-26+%281%29.jpg

INGREDIENTS (SALAD)

-½ head Napa cabbage, julienned
-½ head red cabbage, julienned
-2 medium carrots, julienned 
-1 red bell pepper, julienned
-1 each watermelon radish, julienned
-1 cup cilantro, chopped
-1 cup edamame, cooked and shelled
-½ cup peanuts, chopped (optional)

INSTRUCTIONS (SALAD)

1. Julienne Napa cabbage, red cabbage, carrots, bell pepper, and radish and add together into a large mixing bowl. Add chopped cilantro, edamame and peanuts (if using) and toss.

2. Drizzle approximately ½ cup dressing and toss lightly. Add more dressing to taste if desired.

INGREDIENTS (DRESSING)

-½ cup dried shiitake mushrooms
-2 cup rice vinegar
-6 cloves black garlic
-3 cloves fresh garlic
-1 Tbsp brown sugar, packed 
-1 Tbsp Florida Pure Sea Salt
-2 Tbsp sesame oil

INSTRUCTIONS (DRESSING)

1. Add mushrooms and vinegar to saucepan and simmer over low heat for 30-35 minutes, then remove from heat and let cool.

2. Add contents of saucepan, black garlic, garlic, brown sugar, Florida Pure Sea Salt, and sesame oil to the blender or food processor and blend until fully incorporated.

Guest User