Asian Inspired Salad with Wasabi, Soy Dressing & Nori Chips
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Products used
Ingredients
- 40g (1.41oz) Watercress
- 6g (0.21oz) Rocket
- 15g (0.53oz) Grated Carrot
- 45g (1.59oz) Cooked Edamame Beans
- 5g (0.17oz) Chaucer Sour Cherry Slices
- 1g (0.04oz) Chaucer Clementine 1-4mm pieces
- 8g (0.28oz) Chaucer Nori Flavoured Charcoal Chips
- Soy and Wasabi Dressing
- 8g (0.28oz) Wasabi Paste
- 25g (0.88oz) Soy Sauce
- 50g (1.76oz) Rice Vinegar
- 25g (0.88oz) Light Olive Oil
- 30g (1.06oz) Soft Brown Sugar
- All dressing ingredients to be whisked together
Other ingredients suggestions
Why not replace Sour Cherries with Green Fig Slices, Raspberry Granules, Red Pepper or Beetroot Tortilla chips
Vegetable:
Spinach
Beetroot
Leek
Sweetcorn
Red Pepper
Peas
Fruit:
Lime
Lemon
Orange
Clementine
Mango
Pineapple
Strawberry
Blueberry
Apple
Baked:
Beetroot Tortilla’s
Pumpkin Tortilla’s
Pitta
Naan
Crostini
Focaccia
Method
-
1
Add the Watercress to a large bowl, breaking up the larger pieces of watercress. -
2
Add all of the other ingredients into the same bowl. -
3
Toss together gently, with some dressing to taste. -
4
Serve with Nori Chips, either on the side or crushed and sprinkled over the salad.