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Sashimi Style Salad

Sashimi Style Salad

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  • Yield: 4 main-dish servings
  • Prep 25 mins

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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

  1. For dressing: In a small bowl, combine ponzu sauce, lemon juice, soy sauce, sugar, Oriental chili sauce, and sesame oil.
  2. 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

  1. 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

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