What You Need:
2 T soy sauce
2 T rice vinegar
2 T dry sherry
2 T fresh ginger, grated
1 garlic clove, minced
1/4 t pepper
1/4 C olive oil
1/2 C snow peas, rinsed, stems removed and cut into 1/2 in. pieces
1 C baby spinach leaves, rinsed and dried
1 C cabbage, shredded
1 small cucumber, halved and cut into ¼ in. slices
2 scallions, rinsed and sliced
1/3 C bean sprouts
1/4 C salted peanuts, chopped
2 T fresh cilantro, chopped
How to Make It:
Pour the soy sauce, rice vinegar and sherry into a jar with a tight fitting lid.
Add the ginger, garlic and pepper, seal and shake to combine.
Add the olive oil, seal and shake to incorporate all the ingredients together well.
Fill a sauce pan half full of water and place the pan over high heat.
Bring the water to brisk boil then add the snow peas.
Cook 30 seconds.
Drain the peas then plunge them into an ice water bath for 1 minute, to stop the cooking then drain again.
Place the spinach leaves into a salad bowl.
Add the snow peas, cabbage, cucumber, scallions and bean sprouts
Toss to combine all the ingredients together.
Pour the dressing onto the salad and use 2 forks to toss and coat.
Separate the salad into 2 salad bowls.
Top with peanuts and cilantro just before serving.
If you would like your salad to contain meat you can add pork, chicken or shrimp to this. Remove 1/3 C of the dressing and place it in a sealed bag. Add the meat and marinate for at least 1 hour turning the bag occasionally to make sure the meat it coated. Discard the marinade and cook the meat in a 450 degree oven for 15 to 20 minutes or until a meat thermometer reads 140 degrees. Slice the meat before placing it in the salad.