Crunchy Asian Wombok Salad cheekyricho video recipe 1,083

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds provide a similar crunch and flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat profile.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a lower-glycemic sweetener.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

Prepare the dressing by adding grated fresh ginger, toasted sesame oil, soy sauce, brown sugar, rice wine vinegar, sweet chili sauce, black pepper, veggie salt, and a little water into a jar.

Shake the dressing jar and set it aside to let the flavors meld and the sugar dissolve.

Peel the carrot and grate it into shreds, then add it to the bowl.

Roughly chop the parsley and add it to the bowl as well.

Slice the green onions on the diagonal and add them to the bowl.

Wash the wombok in a salad spinner, then slice it very thinly with a sharp knife.

Rinse the sliced wombok in water and spin it dry to remove excess moisture.

Toast slivered almonds in a non-stick pan over low heat, stirring frequently to avoid burning.

Add sesame seeds to the pan with the almonds and continue to toast until fragrant, then transfer to a heatproof bowl.

Dress the salad by combining all ingredients in the bowl, including the crunchy noodles, toasted sesame seeds, and almonds, and pour the dressing over the top.

Toss the salad thoroughly to mix all ingredients together, then add halved cherry tomatoes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens