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Last updated on May 17th, 2020
Spring is in the air, and that makes me crave salad and sushi. I whipped up this Asian style salad to go with my homemade California rolls, and the result was sweet, salty, fresh, and quite tasty. The flavors went great alongside my maki rolls.
For the salad:
1 head iceberg lettuce, shredded
half head red cabbage, shredded
2 carrots, cut into matchsticks
half cucumber, cut into matchsticks
1 lb large cooked shrimp, peeled and deveined
half of a fresh pineapple, chopped into bite sized chunks
For the Asian Dressing:
1 teaspoon minced ginger
2 teaspoons rice vinegar
2 teaspoons soy sauce
2 teaspoons sesame oil
2 teaspoons honey
To assemble the salad, combine all of the ingredients in a large bowl and toss. In a separate bowl, add all of the ingredients for the dressing and whisk together. Pour dressing over salad, toss, and serve immediately.
Don’t forget the sake…
I really enjoyed this sake. It had a very mellow flavor, and the bottle is the perfect candidate for some sort of up-cycling project.
For dessert I picked up this exotic candy bar from Vosges Haut Chocolat, which contained ginger, wasabi, and black sesame seeds. Not only was it amazing, it’s also dairy free! I’ve tried the dark chocolate and bacon bar (also dairy free) and it was delicious. Check out all of their options at http://www.vosgeschocolate.com/
oh, and here are the California rolls. I obviously need practice!