Dressing

Ingredients

  • 3 Tbls Gustare Japanese Toasted Sesame Oil
  • 1 Tbls your favorite Gustare Extra-Virgin Varietal Olive Oil
  • 3 Tbls rice wine vinegar
  • 1 Tbls agave
  • 1 tsp fresh ginger, grated
  • 2 tsp tamari (or soy sauce if not gluten-free)
  • ¾ tsp Gustare Fleur de Sel
  • Freshly squeezed juice from wedge of 1/8 lime

Directions

1

Whisk together Gustare Japanese Toasted Sesame Oil, your favorite Gustare Extra-Virgin Varietal Olive Oil, and remaining dressing ingredients until well blended. Set aside to allow flavors to develop while preparing the rest of the dish.


Salad

Ingredients

  • 3 Tbls sesame seeds, toasted
  • 2.5oz rice noodles
  • ½ head red cabbage, finely sliced
  • ¼C red onion, finely sliced
  • 4 scallions, sliced
  • 1 bunch fresh cilantro, roughly chopped
  • 1/3C roasted peanuts

Directions

1

Bring water to boil in small saucepan. Remove from heat and add rice noodles.  Soak for 1-2 minutes, and stir until noodles just become pliable.  Drain and rinse under cold water to terminate cooking and ensure they remain al dente.  Set aside.

2

Heat skillet over medium high heat. Once hot, add sesame seeds to dry skillet.  Toast and agitate 6-8 minutes, or until sesame seeds become golden brown and emit a nutty, popcorn-like aroma.  Set aside.

3

Add sliced red cabbage, red onion, scallions, and cilantro to large salad bowl.

4

Pour dressing evenly over cabbage mixture. Toss to combine.

5

Add rice noodles, sesame seeds, and peanuts, reserving a small portion of seeds and nuts for finishing. Toss well to combine and evenly distribute dressing.

6

To serve, top with reserved sesame seeds and roasted peanuts.

Notes

This salad presents well for a crowd, or can easily become a complete lunch or light, hot weather dinner by adding chick peas or sautéed or grilled chicken, salmon, or tofu.

Recipe Tags

#Salads

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