Asian Confetti Salad

Confetti Salad

This is as delicious as it is colorful, especially on a hot summer’s day when you need something cool and refreshing for lunch or as a nice side dish.  This salad is best dressed just before serving and once dressed, it only keeps about 1 day. 

2 Tbs. sesame seeds, toasted and cooled
1/4 unseasoned rice vinegar
2 tsp. sesame oil
juice of 1/2 lime
1 – 1 1/2 Tbs. freshly grated ginger
1 Tbs. agave nectar or honey
1/4 – 1/2 tsp. red pepper flakes
2 medium carrots, shredded (approx. 1/2 cup shredded carrots)
1/2 small head red cabbage, cut into narrow shreds
1 yellow or orange red bell pepper, seeds and membranes removed, cut into thin strips
1 red bell pepper, seeds and membranes removed, cut into thin strips
1/2 medium red onion, thinly sliced
1/2 cup chopped fresh cilantro

In a small bowl, whisk vinegar, oil, lime juice, agave nectar, ginger, and red pepper flakes; set aside.  In a large mixing bowl, toss the carrots, cabbage, bell peppers, red onion and cilantro together.  Garnish with sesame seeds and serve immediately.

Now You’re Cookin’,
Chef Alli

 

 

 

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