Salad Mix (for those hot summer nights)
Saigon Salad Mix
Hello fellow foodies!
I love salad. I mean I really LOVE salad. I can (and usually do) eat salad several time per week, and when the temperature climbs to 95+ and 80%+ humidity, and appetites shrivel in the oppressive sub-tropical summers of Charleston, salad is for dinner every day.
Here is my recipe for "Large Batch Saigon Salad". Why this salad mix? Well, because it has lot of nutritious veggies, very flavorful, and it pairs well with soy-tahini dressing-recipe to follow.
Large Batch Salad:
3 large bowls
8oz. baby carrots-shredded in the food processor
2 red bell peppers-julianned
1 bunch celery heart-very thinly sliced
1/2 bunch cilantro-chopped
1 English Cucumber
6 Roma tomatoes-halved seeds removed, and julienned
1 large head of Romain lettuce
1 large head of NAPA cabbage
place the first 6 ingredients into one large bowl and toss. Cut the Romain and the cabbage in half down the length. Very thinly slice 1/2 of the Romain and 1/2 of the cabbage, place in the second bowl. Cut the remaining lettuce and cabbage and place it in the third bowl. Toss the greens together. Put 1/2 of the mixed veggies into each bowl of greens. Toss everything together, and store in gallon zip top bags.
To make loading the bags easier open the bags over the lip of an empty gallon pitcher (you can get one from your local dollar store).
Seal the bags and place in your veggie crisper. The mix last 6-10 days.
Soy/Tahini Vinaigrette
1/4 cup soy sauce (or wheat free tamari)
1/4 cup tahini
3 Tbs. unseasoned rice wine vinegar
2 Tbs. packed brown sugar
1 clove garlic crushed and minced
1 tsp. grated ginger
Mix everything in a bowl with a wire whisk. Store in the fridge for up to 10 days.
I love salad. I mean I really LOVE salad. I can (and usually do) eat salad several time per week, and when the temperature climbs to 95+ and 80%+ humidity, and appetites shrivel in the oppressive sub-tropical summers of Charleston, salad is for dinner every day.
Here is my recipe for "Large Batch Saigon Salad". Why this salad mix? Well, because it has lot of nutritious veggies, very flavorful, and it pairs well with soy-tahini dressing-recipe to follow.
Large Batch Salad:
3 large bowls
8oz. baby carrots-shredded in the food processor
2 red bell peppers-julianned
1 bunch celery heart-very thinly sliced
1/2 bunch cilantro-chopped
1 English Cucumber
6 Roma tomatoes-halved seeds removed, and julienned
1 large head of Romain lettuce
1 large head of NAPA cabbage
place the first 6 ingredients into one large bowl and toss. Cut the Romain and the cabbage in half down the length. Very thinly slice 1/2 of the Romain and 1/2 of the cabbage, place in the second bowl. Cut the remaining lettuce and cabbage and place it in the third bowl. Toss the greens together. Put 1/2 of the mixed veggies into each bowl of greens. Toss everything together, and store in gallon zip top bags.
To make loading the bags easier open the bags over the lip of an empty gallon pitcher (you can get one from your local dollar store).
Soy/Tahini Vinaigrette
1/4 cup soy sauce (or wheat free tamari)
1/4 cup tahini
3 Tbs. unseasoned rice wine vinegar
2 Tbs. packed brown sugar
1 clove garlic crushed and minced
1 tsp. grated ginger
Mix everything in a bowl with a wire whisk. Store in the fridge for up to 10 days.
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