Asparagus, Tomato, Bean Sprout, Corn, and Napa Cabbage Salad
⏳ Time
5 minutes
🥕 Ingredients
14
🍽️ Servings
2
Description
In addition to Napa cabbage, this salad pairs well with bok choy, a leafy green with a mustardy aroma and beautiful frilly leaves called mizuna. You can add a bit of coarse sea salt to the dressing, although raw food enthusiasts typically avoid this.
Ingredients
- Asparagus - 3.5 oz
- Marinated cherries - 7.1 oz
- Scallions - 0.7 oz
- Mild Chili Spice - 1 piece
- Napa Cabbage - ½ pieces
- Sprouted legumes - 1.8 oz
- Corn Salad - 1.8 oz
- Garlic - 1 clove
- Olive Oil - 1 fl oz
- Sesame Oil - 1 tablespoon
- Cilantro - 0.4 oz
- Ginger - 0.4 oz
- Lemon - ½ pieces
- Peach Juice - 1 tablespoon
Step by Step guide
Step 1
Cut the tomatoes into halves or quarters and mix them, trying to give the mixture a colorful and voluminous appearance with thinly sliced chili peppers, bean sprouts, chopped green onions, coarsely chopped Napa cabbage, corn salad, and young asparagus shoots.
Step 2
In a separate bowl, combine the juice of half a lemon, pineapple juice, olive oil, sesame oil, finely grated ginger, and crushed garlic with cilantro leaves. Serve the sauce with the salad.
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