TM

The Flavor of Freshness​

TM

 Gourmet Sw​eet Botanicals  

Asian Salad with Thai Chili-Sesame Vinaigrette, Blood Orange Segments, Wonton Crisps, Nori

Yield: 2 salads

Ingredients:

1 package Gold Edamame Shoots

1 package  ​Jasmine Flower

1 cup Red Cabbage - thinly sliced

2 Blood Oranges - segments cut out

Thai Chili-Sesame Vinaigrette:

1 tsp Siracha

1/2 cup Sesame Oil

1/2 cup Rice Wine Vinegar

2 Thai Chilis - minced

1 tbsp Soy Sauce

Salt, Pepper to taste

Whisk all ingredients in a bowl. Dress the Gold Edamame and cabbage.

Wonton Crisps:

1 package wonton wrappers

Cut into thin strips, deep fry until crispy. 

Nori:

Cut into rectangles about 2"by 4". 5 pieces per plate.

To Plate:

Fan out Nori. Put a pile of Edamame on top. Scatter blood orange segments and Jasmine Flowers. Top with wonton crisps.