Sashimi Style Salad
- Yield: 4 main-dish servings
- Prep 25 mins
Ingredients
-
1/2
cup
Homemade Ponzu Sauce or purchase ponzu sauce
-
1
tablespoon
lemon juice
-
1
tablespoon
soy sauce
-
1
teaspoon
sugar
-
3/4
teaspoon
Oriental chili sauce
-
1/2
teaspoon
toasted sesame oil
-
8
cups
shredded green and/or red cabbage, shredded napa cabbage, or mixed salad greens
-
12
ounces
cooked, peeled and deveined shrimp, coarsely chopped cooked lump crabmeat, or sliced, seared tuna or salmon
-
Fried Rice Paper Shards (recipe below)
-
1 -2
tablespoons
black sesame seeds and/or white sesame seeds, toasted
Directions
- For dressing: In a small bowl, combine ponzu sauce, lemon juice, soy sauce, sugar, Oriental chili sauce, and sesame oil.
- To serve, place cabbage in a large bowl. Drizzle with 1/3 cup of the dressing; toss to coat. Evenly divide cabbage among 4 dinner plates, making a bed in the middle of each plate. Top with shrimp or fish. Top with Fried Rice Paper Shards. Sprinkle with sesame seeds. Pass remaining dressing. Makes 4 main-dish servings.
Fried Rice Paper Shards
Ingredients
-
8 -
inch
round rice papers
-
1/4 -
inch
hot cooking oil
Directions
- In a large skillet, cook 8-inch-round rice papers, one at a time, over medium heat in hot cooking oil for 1 to 2 minutes or until crisp, turning once. Drain on paper towels. Break into pieces when cool.
Nutrition Facts
(Sashimi Style Salad)
pro. (g) 24, iron (mg) 4, vit. A (IU) 583, cal. (kcal) 274, calcium (mg) 141, sodium (mg) 1184, sat. fat (g) 2, chol. (mg) 166, Fat, total (g) 10, carb. (g) 23, vit. C (mg) 57, fiber (g) 4