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Issue 473: Oriental Salad

Faigy Grossman

This snappy, crunchy, colorful blend will disappear fast… make extra!

Wednesday, August 09, 2017


Food and prop styling by Renee Muller, Photography by Hudi Greenberger

You’ll find yourself noshing on this as you make it — it’s that good. Make extra so there’s plenty left! I think the toasted sesame oil adds that extra wow factor. Hmmm, no, maybe it’s the bean sprouts, or the cashews?
No matter — that’s all in addition to the perfect blend of salad and dressing ingredients; definitely a prime choice to place on the menu plan!


Serves 6–8

  • 8 oz (225 g) pre-checked romaine
  • lettuce, shredded
  • 6–8 baby corn, cut into thick slices
  • ¼ small red onion, thinly sliced
  • ½ 14-oz (400-g) can bean sprouts
  • ⅓ cup chopped cashews
  • 1 large handful snow peas
  • 3 Tbsp French-fried onions

  • 3 Tbsp oil
  • 4 Tbsp sugar or sugar substitute
  • 3 Tbsp vinegar
  • 1 tsp soy sauce
  • ¾ tsp mustard
  • ¼ tsp toasted sesame oil


Place all salad ingredients into a large bowl and toss to combine. In a separate container, combine dressing ingredients and mix until well blended. Pour over salad and toss to coat. 

Serve immediately.

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