Asian Autumn Salad Recipe | Vegetarian Times Skip to main content

Asian Autumn Salad

Sonya Sargent, a folk singer from Los Angeles, came up with this crunchy Asian salad after a trip to San Francisco’s Chinatown. “It has all the tastes you love: sweet, sour, salty, and tangy,” says Sargent, who recently completed her own vegetarian cookbook.

Ingredients: 

Ingredient Set Name: 

Salad

Ingredients: 

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2 large oranges, peeled and cut into pieces
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2 cups shredded red cabbage
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2 cups shredded romaine lettuce
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2 cups mung bean sprouts
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1 cup button mushrooms, sliced
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3 stalks celery, sliced diagonally
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2 green onions, thinly sliced
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1 tsp. ground ginger
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1 tsp. garlic powder

Ingredient Set Name: 

Dressing

Ingredients: 

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2 Tbs. rice vinegar
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2 Tbs. roasted tahini
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2 Tbs. toasted sesame oil
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1 Tbs. low-sodium soy sauce
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1 Tbs. honey
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1 tsp. lemon juice
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1 clove garlic, minced (1 tsp.)
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¼ tsp. ground ginger
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¼ tsp. onion powder

Instructions: 

1. To make Salad: combine all ingredients in large salad bowl.

2. To make Dressing: Combine all ingredients in small glass jar with lid. Close lid, and shake vigorously. Pour over Salad, and toss to combine.

Nutrition Information: 

Calories: 
145
Protein: 
4 g
Total Fat: 
8 g
Saturated Fat: 
1 g
Carbohydrates: 
19 g
Cholesterol: 
0 mg
Sodium: 
135 mg
Fiber: 
4 g
Sugar: 
12 g
Yield: 
Serves 6

Comments on this Recipe

This is a great salad - no modifications needed.

I am a new subscriber and can't wait to try your recipes. Thank you