Ingredients with Measurements:
- 1 head of iceberg lettuce, chopped
- 1 cup of shredded carrots
- 1 cup of chopped red cabbage
- 1 cup of cooked and shelled edamame
- 1 cup of sliced cucumbers
- 1 cup of sliced radishes
- 1 cup of chopped green onions
- 1/2 cup of chopped cilantro
- 1/2 cup of chopped peanuts
- 1/4 cup of sesame seeds
- 1/4 cup of rice vinegar
- 2 tablespoons of soy sauce
- 2 tablespoons of honey
- 1 tablespoon of sesame oil
- 1 tablespoon of grated ginger
- 1 clove of minced garlic
Special equipment needed:
- Large salad bowl
Step-by-step instructions:
1. In a large salad bowl, layer the chopped iceberg lettuce, shredded carrots, chopped red cabbage, cooked and shelled edamame, sliced cucumbers, sliced radishes, chopped green onions, and chopped cilantro.
2. In a small bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, grated ginger, and minced garlic.
3. Drizzle the dressing over the salad and toss to combine.
4. Sprinkle the chopped peanuts and sesame seeds on top of the salad.
5. Serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: 0 minutes
Temperature:
- Room temperature
Serving size:
- 6 servings
Nutritional information:
- Calories: 180
- Fat: 9g
- Carbohydrates: 19g
- Protein: 8g
- Fiber: 6g
- Sugar: 9g
- Sodium: 310mg
Substitutions for ingredients:
- Instead of iceberg lettuce, you can use romaine lettuce or mixed greens.
- Instead of edamame, you can use cooked and shelled soybeans or chickpeas.
- Instead of rice vinegar, you can use apple cider vinegar or white wine vinegar.
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of peanuts, you can use cashews or almonds.
- Instead of sesame seeds, you can use sunflower seeds or pumpkin seeds.
Variations:
- Add cooked and sliced chicken, shrimp, or tofu for extra protein.
- Add sliced avocado for extra creaminess.
- Add sliced mango or pineapple for extra sweetness.
- Add sliced jalapenos or red pepper flakes for extra spiciness.
Tips and tricks:
- You can prepare the salad ingredients ahead of time and store them separately in the fridge until ready to assemble.
- Make sure to chop the vegetables into bite-sized pieces for easy eating.
- Toast the peanuts and sesame seeds for extra flavor and crunch.
Storage instructions:
- Store any leftover salad in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large glass bowl to show off the layers.
- Garnish with extra cilantro and sesame seeds.
Garnishes:
- Chopped cilantro
- Toasted sesame seeds
Pairings:
- Serve with grilled chicken or shrimp skewers for a complete meal.
Suggested side dishes:
- Steamed rice
- Vegetable spring rolls
Troubleshooting advice:
- If the dressing is too sweet, add more rice vinegar or soy sauce to balance it out.
- If the salad is too dry, add more dressing or a drizzle of olive oil.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Store any leftover salad in the fridge and discard after 2 days.
Food history:
- Seven-layer salad originated in the United States in the 1950s and typically includes layers of lettuce, peas, bacon, cheese, and mayonnaise.
Flavor profiles:
- This Asian-inspired version of seven-layer salad is sweet, tangy, and nutty with a crunchy texture.
Serving suggestions:
- Serve this salad as a side dish or as a light lunch or dinner.
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