Description
A vibrant and refreshing Asian Side Salad featuring mixed leafy greens, cherry tomatoes, and a flavorful homemade dressing made from soy sauce, peanut oil, rice vinegar, sesame oil, brown sugar, ginger, and garlic, topped with crispy fried shallots for added texture.
Ingredients
Scale
Dressing
- 1 tbsp soy sauce (light or all purpose, not dark soy)
- 3 tbsp peanut oil (or canola, vegetable, or other neutral oil)
- 2 tbsp rice vinegar (substitute cider vinegar)
- 1 tsp sesame oil
- 1 tsp brown sugar
- 1 tsp ginger, minced
- 1 clove garlic, minced
Salad
- 120 g / 4 oz mixed leafy salad greens
- 250 g / 8 oz cherry tomatoes, halved
- 1/2 red onion, finely sliced
- 1/4 cup crispy fried shallots (Note 1)
Instructions
- Prepare the Dressing: Shake all the dressing ingredients—soy sauce, peanut oil, rice vinegar, sesame oil, brown sugar, minced ginger, and minced garlic—in a jar until well combined.
- Assemble the Salad: In a large bowl, combine the mixed leafy greens, halved cherry tomatoes, and finely sliced red onion. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
- Add the Crunch: Sprinkle the crispy fried shallots over the salad just before serving to maintain their crunch and add a delightful texture contrast.
Notes
- Note 1: Crispy fried shallots can be found pre-packaged in many Asian grocery stores or can be homemade by thinly slicing shallots and frying them until golden brown and crisp.
- This salad is best served fresh to preserve the texture of the greens and crisp shallots.
- You can substitute peanut oil with any neutral vegetable oil if peanut allergies are a concern.
