Asian Autumn Salad

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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.

  • 6Servings

Ingredients

Salad

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

Dressing

  • 2 Tbs. rice vinegar
  • 2 Tbs. roasted tahini
  • 2 Tbs. toasted sesame oil
  • 1 Tbs. low-sodium soy sauce
  • 1 Tbs. honey
  • 1 tsp. lemon juice
  • 1 clove garlic, minced (1 tsp.)
  • 1/4 tsp. ground ginger
  • 1/4 tsp. onion powder

Preparation

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
  • Carbohydrate Content: 19 g
  • Fat Content: 8 g
  • Fiber Content: 4 g
  • Protein Content: 4 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 135 mg
  • Sugar Content: 12 g