While on vacation last week, I had this pretty terrific salad on the plane.
It was thinly sliced steak and cabbage and lettuce and daikon and carrots and such over a bed of rice noodles with a nice sesame ginger salad dressing.
We both thought it pretty stellar, so, once back at home, I set out to make my own version, but this time with air fried shrimp that I tossed in some of the dressing I made after some research.
The dressing is not *quite* right, but it is pretty darned tasty, and I am kinda loving that the rice noodles makes it all gluten free, which is important to a sizeable number of folx in my friends and family group.
INGREDIENTS
Salad Dressing:
•1/3 cup veggie oil
•1/3 cup olive oil
•4 tbsp toasted sesame oil
•1/2 cup seasoned rice vinegar
•2 cloves garlic, finely minced
•1/4 cup lower sodium Tamari
•2 tbsp honey
•4 tbsp fresh ginger, peeled and grated
Salad:
•Rice noodles
•Chopped salad greens, cabbage
•Matchstick carrots
•Red onion, thinly sliced
•English cucumber, thinly sliced
•Coconut shrimp, air fried
First things first, make the salad dressing by combining all of the ingredients in a blender or in a beaker with an immersion blender. Blend until you have a creamy looking, emulsified dressing and stash in the fridge for at least three hours to allow the flavors to blend.
Note: the dressing will separate while resting, so you’ll need to give it a good shake before serving.
Cook the rice noodles according to package instructions, I followed the directions for pasta, and it worked a treat.
I buy my coconut shrimp frozen from Whole Foods, then cook it in the air fryer at 400º, before tossing in some of the dressing.
Noodles cooked and rinsed, shrimp air fried, it is time to assemble the salad.
Toss the salad greens together in a bowl with the remaining veggies.
To serve, place the rice noodles on a plate with the salad and shrimp, then offer additional Sesame Ginger Dressing for folx to dress their own salads.
Pretty nice, but, I think I need to still work on the dressing.
I like that it uses honey in place of sugar, but may need to revisit this “Asian” salad dressing.
Oh well, next time…