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Layered Asian Salad

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Layered Asian Salad

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  • Makes: 8 servings
  • Start to Finish 40 mins

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Ingredients

  • 4 cups fresh baby spinach
  • 2 cups shredded napa cabbage
  • 1 cup coarsely shredded carrots
  • 1 cup fresh pea pods, trimmed, strings removed, and halved
  • 1 large red or yellow sweet pepper, cut into thin strips
  • 1/3 cup thinly sliced green onions
  • 1 teaspoon finely shredded orange peel
  • 1/3 cup orange juice
  • 1 tablespoon rice vinegar or white wine vinegar
  • 2 teaspoons reduced-sodium soy sauce
  • 2 teaspoons honey
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon sesame seeds, toasted
  • 1/2 teaspoon grated fresh ginger or 1/8 teaspoon ground ginger

Directions

  1. Place the spinach in the bottom of a 2-1/2- to 3-quart clear glass salad bowl. Top with cabbage, carrot, pea pods, sweet pepper, and green onions.
  2. For dressing: In a screw-top jar, combine orange peel and juice, vinegar, soy sauce, honey, sesame oil, sesame seeds, and ginger. Cover and shake well.
  3. Pour dressing evenly over salad. Toss gently to mix. Makes 8 servings (1 cup each).

Make Ahead Tip

  • Prepare as directed through Step 2. Cover salad bowl with plastic wrap. Chill salad and dressing in the refrigerator for up to 24 hours before serving. Just before serving, shake dressing. Pour dressing evenly over salad. Toss gently to mix.

Nutrition Facts

(Layered Asian Salad)

Servings Per Recipe 8, Riboflavin (mg) 0, Carb Choice () 1, Fat, total (g) 1, carb. (g) 7, iron (mg) 1, calcium (mg) 50, Potassium (mg) 261, sodium (mg) 70, pro. (g) 2, Folate (µg) 65, cal. (kcal) 42, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 1, Vegetables () 2, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, sat. fat (g) 0, chol. (mg) 0, Polyunsaturated fat (g) 0, Monosaturated fat (g) 0, Thiamin (mg) 0, vit. C (mg) 40, fiber (g) 2, sugar (g) 5, vit. A (IU) 4519

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