Siam Orchid's Ginger Salad Recipe
2 tablespoons olive oil
1 tablespoon sesame oil
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon garlic powder
2 tablespoons rice vinegar
1/2 cup fresh ginger, shredded
1/2 cup fresh lettuce, sliced into long, thin strips
1/4 cup carrot, sliced into matchsticks
1/4 cup red onion, sliced into thin strips
1/4 cup dried peas
2 tablespoons roasted coconut meat
1/2 cup roasted peanuts
2 tablespoons roasted cashews
1 tablespoon chopped shallot, fried
Sliced lime, for garnish
To make the vinaigrette, add the
olive oil, sesame oil, and brown sugar
to a small bowl and whisk vigorously.
Add cautiously, to taste, a bit of salt,
pepper, garlic powder, and rice vinegar.
To present the salad, arrange remaining ingredients in individual piles, adjacent to one another, on a large plate. Drizzle vinaigrette over each to taste and toss together, making sure to incorporate every ingredient. Add lime garnish (to squeeze on the salad).
Serve immediately. Serves 2.