Under 30 Minutes

Hot and Sour Salad

This colorful Asian-inspired salad (including cabbage, snow peas, mint, and cilantro) gets its "hot" from ginger and chile and its "sour" from lime and grapefruit.

  • Prep:
  • Total Time:
  • Servings: 4
Hot and Sour Salad

Photography: Jean Cazals

Source: Martha Stewart Living, January 2006

Ingredients

For the Dressing

  • 1/4 cup fresh lime juice
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons Asian fish sauce
  • 2 teaspoons grated peeled fresh ginger
  • 1 teaspoon sugar
  • 1 garlic clove, minced
  • 3/4 teaspoon coarse salt
  • 1 small fresh red chile, thinly sliced crosswise

For the Salad

  • 1 small napa cabbage (about 12 ounces), cored and shredded
  • 1/3 cup snow peas, thinly sliced diagonally
  • 1 red bell pepper, seeds and ribs removed, cut into 1 1/2-inch matchsticks
  • 2 pink grapefruits, peel and pith removed, carved into segments using a sharp knife
  • 1 cup loosely packed fresh cilantro leaves
  • 1 cup loosely packed fresh mint leaves and small sprigs
  • 3 scallions, white and pale-green parts only, thinly sliced diagonally

Directions

  1. Make the dressing: Whisk together lime juice, vinegar, fish sauce, ginger, sugar, garlic, salt, and chile in a small nonreactive bowl.

  2. Make the salad: Toss together cabbage, snow peas, bell pepper, grapefruits, herbs, and scallions in a large nonreactive serving bowl. Just before serving, add dressing; toss well to combine.

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