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Serves
8 as a generous side
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Ingredients
- Soy-Citrus Dressing
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2 teaspoons
grated fresh ginger
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juice from 2 oranges, I used navel
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juice from 3 limes
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1/4 cup
soy sauce
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3 tablespoons
toasted sesame oil
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3 tablespoons
neutral oil
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2 teaspoons
honey or sugar, or to taste
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1/2 teaspoon
gochujaru (flakes, not powder), or to taste
- Salad
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3
scallions, thinly sliced
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1
large carrot (100g), grated
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3/4
of a small jicama (500g) peeled and cut into match sticks, or whatever shape you find convenient to eat
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1/2
of a small head of napa cabbage (250g), chopped
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1/2 cup
chopped cilantro
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roasted, unsalted peanuts to garnish
Directions
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Whisk all the dressing ingredients together, taste and adjust any flavors to your preference. Set aside.
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Mix all of the salad ingredients together, except the peanuts, in a large bowl.
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Portion out salad servings and drizzle with soy-citrus dressing to taste. Garnish with peanuts, serve alongside Korean Quiche (https://food52.com/recipes/82244-korean-quiche).
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Note: The dressing and salad can be made ahead. I mix the dressing and the salad into separate Tupperware for easy storage. Undressed, the salad mix will last in the refrigerator for 3-4 days. Dressing will also keep well in the fridge. Portion out servings and garnish with peanuts as you need them.
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