Asian Chopped Salad with Broccoli Stems, Sugar Snap Peas, Radishes, Kohlrabi, and Almonds

(Makes 4-6 servings; dressing recipe from http://www.kalynskitchen.com/2011/04/asian-chopped-salad-with-broccoli-stems.html adapted by Sarah.)

1 cup peeled and sliced broccoli stems- you can save tops for a different purpose or throw them in, I threw them in

2 cups diagonally sliced sugar snap peas

1 bunch radishes, trimmed and sliced 


1 peeled and chopped kohlrabi

1 peeled and sliced onion with tops

Bean Sprouts chopped up a bit

You can easily throw in or subsitute turnips, or zucchini, stems of swiss chard or other yummy raw ingredients the pdoto shows red cabbage 

1/3 cup sliced or slivered almonds, toasted


Dressing (So if you have ever been to a Japane
se Hibachi steakhouse and love their dipping sauce like Curtis and I,  you will be as pleasantly surprised as we were!!:

1 T white wine vinegar
1 T  sugar (or sugar subsitute)

1 tsp. soy sauce

1/2 tsp. crushed garlic puree

1/4 tsp. Asian sesame oil
1/4 tsp. ground ginger puree
1/4 tsp. (or more) 
Sriracha sauce (or other hot sauce of your choice)
1/3 cup mayo or light mayo

Trim broccoli stems with a knife, then use a vegetable peeled to peel them smoothly and slice into rounds.  Trim ends of sugar snap peas, then slice into diagonal slices about 3/4 inch thick.  Trim radishes and slice into thin slices.  Peel and chop kohlrabi, chop onion, and bean sprouts.  Toss broccoli stems, sugar snap peas, radishes, and kohlrabi, chop onions, sprouts together in a medium-sized bowl.
In a small bowl or glass measuring cup or with an immersion mixer, mix together the white wine vinegar, sugar, soy sauce, garlic puree, sesame oil, ground ginger, and Sriracha sauce.  Whisk in mayo.  Put almonds in a dry pan and toast over high heat for

 1-2 minutes, just until the nuts are starting to get fragrant.
Add dressing to salad ingredients and toss until all the vegetables are well-coated with dressing.  (You may not need all the dressing if you like your salads to be on the dry side.)  Add toasted almonds and toss again.  Serve right away. Will save for 24 hrs in fridge.
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4 Responses to Asian Chopped Salad with Broccoli Stems, Sugar Snap Peas, Radishes, Kohlrabi, and Almonds

  1. What a great slaw! So colorful and so many great ingredients.

  2. What a great use for kohlrabi! Can’t wait to try it.

  3. Pingback: Spicy Ginger salad | Foodierachel

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