I fell in love with this salad when I was the chef at American Girl Place in Chicago. It was one of our most popular items probably because it was so delicious! You can substitute any kind of green salad type item that you might like... it's really the sesame-ginger vinaigrette and the crunchy noodles that are the stars!
When I want a dish that brings me back to summer, full of bright color and flavor, this is my go-to salad. I turn it into an entree by adding some diced grilled chicken breast.
Today I used a combination of good-for-you veggies that I had on hand.
- 4 heads baby bok Choy chiffonade, bottoms discarded
- 6 cups baby arugula
- 4 heads Belgian endive, sliced thinly
- 4 cups baby spinach
- 1 leek sliced thinly
- 1 cup sugar snap peas julienned
- 2 red bell peppers julienned
- 1 carrot, grated
- 1 cup bean sprouts
Combine all ingredients in a large salad bowl and prepare dressing.
- 1 shallot, peeled
- 4 cloves garlic, peeled
- 1" piece of ginger, peeled
- 1/4 cup Apple cider vinegar
- 1/4 cup orange or pineapple juice
- 2 Tbl lime juice
- 2 Tbl soy sauce
- 1 Tbl brown sugar
- 2 Tbl honey
- 1 cup grapeseed or canola oil
- 1/3 cup sesame oil
- 1/4 cup sesame seeds
- 1/4 bunch cilantro rough chop
- In a food processor, pulse the garlic, ginger and shallot until finely chopped.
- Add the soy sauce, lime juice, orange juice, vinegar, sugar and honey. Turn the food processor on to let ingredients combine.
- With the food processor still running, drizzle both of the oils through the holes in the lid and mix until combined.
- Add the cilantro and sesame seeds and pulse 5 seconds more to blend.
The noodles are a bean thread vermicelli. They are available at most grocery stores. They are usually placed in water to hydrate and then added to a stir fry-type dish.
In this case, we are dropping them right into 375 degree oil for a couple second seconds to puff them up!
Heat some canola oil in a large pot. Using a candy thermometer, heat the oil to 375 degrees. Drop a handful of noodles in at a time. After they pop and sizzle and rise to the top, scoop them onto a dish with paper towel to drain.
Here is another video of bean thread noodle frying. This method uses a frying pan and a small amount of oil but also requires turning the noodles over.
If you want to skip the step of deep frying noodles, a can of crunchy chow mein noodles purchased at the grocery store will make a yummy and easier substitute.
When ready to serve, toss the dressing with the salad and top with crunchy noodles and enjoy!
Interested in learning how to make your own noodles from scratch for Asian dishes? The Chopping Block's Ramen Workshop is one of our most popular classes! Join us at one of these classes coming up in February:
We also have our Chinese New Year Feast hands-on cooking class next month to celebrate the Year of the Dog!