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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.
Set aside.

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.

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