• Treasea Johnson

Delicious Asian Salad

Updated: Jan 8


The Best Upcycled Salad EVER

Want an easy, delicious and nutritious dinner?

I discovered this by needing to utilize an assortment of veggies before they went to waste in the refrigerator.


I coupled this salad an Asian dressing recipe that I discovered on Allrecipes, and presto an easy side dish or main course. You can tweak the dressing a little to make it your own.


Pair this salad with chicken satays or seared tuna for a light dinner and simple dinner.





For the salad:


Shred broccoli, cauliflower, brussel sprouts, carrots and sometimes asparagus, The quantities vary based on your needs, how many people you have to feed, and what vegetables you have available. I used my food processor with the shredder side to shred everything up and combine all in one bowl. I even used the stalks that most people throw away. Finish with the dressing below right before you serve.


Dressing:


3 cloves garlic, minced

2 tablespoons minced fresh ginger root

3/4 cup olive oil

1/3 cup rice vinegar

1/2 cup soy sauce (I substituted Amino acids instead)

1/4 cup water

3 tablespoons honey


In a 1-pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight-fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator

You and your family are going to love this simple salad and the BONUS none of your vegetables will go to waste.


Enjoy!





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