Asian Salad with Lime Vinaigrette
By Kikkoman
Published on 28 December 2022
A colourful, healthy salad bursting with Asian flavours. Make enough to
take to work for lunch the next day too!Time and servings
18 minsTotal time
4Servings
15 minsPrep time
3 minsCooking time
Ingredients
- 1 tbsp of peanut oil, (for frying)
- 2 tsp of lime juice
- 1 small of red onion, (cut into thin slices)
- 1 whole of tomato, (diced)
- 2 tbsp of spring onions, (cut into thin slices)
- 75 ml of vegetable oil
- 2.5 tbsp of kikkoman ponzu
- 2.5 tbsp of rice vinegar
- 3 tsp of brown sugar
- 0.75 tsp of fresh grated ginger
- 1 clove of garlic, (crushed)
- 1 medium of shallot, (cut in thin slices)
- 1500 g of chinese cabbage, (shredded)
- 2 tbsp of sushi ginger
- 2 tbsp of roasted sesame seeds
- 1 pinch of salt
- 125 ml of yellow split peas
- 2 tbsp of jalapeno chilli, (cut into thin slices)
Method
Step 1
Blend the ingredients for the dressing until smooth and keep in an airtight container in the fridge until serving.Step 2
Cover the yellow split peas with approx. 2½ cm of boiling water and leave to soak for 1½ hours.Step 3
Drain the water and spread the peas on kitchen towel or a tray and leave to dry.Step 4
Heat the oil to 175˚C in a wok or saucepan and line another tray with kitchen towel.Step 5
Fry the peas in the oil for 3 minutes or until golden and crisp. Take them out of the oil and leave to drain on the kitchen towel, sprinkle with a bit of salt. Also fry the shallot slices in the hot oil until golden brown and leave on kitchen towel to drain.Step 6
Mix the salad ingredients in a large bowl and pour the vinaigrette over just before serving.Step 7
Sprinkle the fried yellow split peas and onion on top and serve with wedges of lime.