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.
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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.
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
- Cholesterol Content 0 mg
- 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