Asian Summer Salad Ponzu (Print Version)
# Ingredients:
→ Salad
01 -
2 cups Napa cabbage, shredded
02 -
3 cups leafy lettuce, chopped
03 -
½ cup mandarin orange segments
04 -
½ cup baby cucumber, sliced
05 -
¼ cup green onion, chopped
06 -
½ cup carrots, shredded
07 -
½ medium avocado, sliced
08 -
¼ cup raw almonds, chopped
09 -
1 ounce crispy wonton strips
10 -
¼ cup cilantro, chopped
11 -
Fresh basil
→ Dressing
12 -
⅓ cup olive oil
13 -
3 tablespoons Kikkoman Ponzu
14 -
1 tablespoon honey
15 -
1 teaspoon Dijon mustard
16 -
1 clove garlic, minced
# Instructions:
01 -
Combine olive oil, ponzu, honey, Dijon mustard, and minced garlic in a small bowl or jar. Whisk thoroughly until emulsified. Set aside.
02 -
In a large bowl, combine Napa cabbage, leafy lettuce, mandarin orange segments, baby cucumber, green onion, and shredded carrots. Drizzle with half of the prepared dressing and toss gently to coat.
03 -
Transfer the salad base to a serving platter. Top with sliced avocado, chopped almonds, crispy wonton strips, cilantro, and fresh basil.
04 -
Drizzle the remaining dressing over the salad. Serve immediately and enjoy.