Asian Salad with Thai Chili-Sesame Vinaigrette, Blood Orange Segments, Wonton Crisps, Nori
Yield: 2 salads
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.
1 package wonton wrappers
Cut into thin strips, deep fry until crispy.
Cut into rectangles about 2"by 4". 5 pieces per plate.
Fan out Nori. Put a pile of Edamame on top. Scatter blood orange segments and Jasmine Flowers. Top with wonton crisps.
The Flavor of Freshness
Gourmet Sweet Botanicals