Ingredients for Asian Herb Salad
- 5 ounces arugula
- 1/4 cup mint leaves
- 1/4 cup fresh basil leaves (Thai basil suggested)
- 1/4 cup cilantro leaves
- Chervil
- 4 ounces bamboo shoots
- 1 tablespoon finely chopped shallots
- 2 tablespoons rice wine vinegar
- 1 tablespoon sugar
- 2 tablespoons olive oil
- 1 tablespoon sesame oil
- 1 tablespoon mirin
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
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How to Make Asian Herb Salad
- In a small bowl, whisk together 2 tablespoons rice wine vinegar, 1 tablespoon sugar, and 1 tablespoon finely chopped shallots. Set aside.
- Trim stems from 5 ounces arugula and roughly chop. Pick leaves from 1/4 cup each of cilantro, mint, and Thai basil.
- Rinse arugula and herbs thoroughly and pat dry with paper towels.
- Cut 4 ounces bamboo shoots into matchstick-thin pieces.
- In a large bowl, whisk together 2 tablespoons olive oil, 1 tablespoon sesame oil, 1 tablespoon mirin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Stir in the shallot mixture from step 1. Taste and adjust seasoning as needed (add more sugar for sweetness, vinegar for tartness, or salt for savoriness).
- Gently toss the arugula, bamboo shoots, and herbs in the dressing. Avoid over-mixing.
- Serve immediately with chopsticks.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
10g
Fat
5g
Carbs
3g
