This is a great Asian Fusion Salad I like to throw together when I want to eat a bunch of veggies. It packs a ton of flavor but is light at the same time. This salad has so many goodies in it that you feel absolutely great after polishing one giant bowl of it. All the different textures and flavors in it are bold and refreshing.
Salmon Salad w/ Glass Noodles and Kale
Ingredients: Serves 2
1 can of salmon
1 pack of dry glass noodles, soaked in cold water
1/2 cup roughly chopped kale
1/4 cup chopped green onions
2 tablespoon chopped almonds or slivered almonds
2 tablespoon dried cranberries
1 small whole yellow bell pepper sliced thinly
1/4 cup julienned carrots
1/4 cup chopped cilantro
optional: I had leftover cooked barley which I used to toss into the salad as well. You can add quinoa or barley or farro to your salad for some extra grains.
Ingredients for dressing:
4 tablespoon sesame oil
2 tablespoon ponzu
1 tablespoon braggs
juice of half lemon
2 tablespoon agave syrup
*Cook your glass noodles in boiling water after its been soaked in cold water for 10 minutes
*Cook your noodle for 2 minutes or until soft and then drain into a colander and run cold water over it to chill it.
* Once the noodles are chilled, toss into a large bowl.
* Add all your ingredients into the bowl except the ingredients for the dressing
*Make the dressing by whisking all the ingredients until fully incorporated. I recommend whisking in the sesame dressing last and slowly to help emulsify the dressing more.
*Now toss everything with the dressing like a salad.
*Taste the salad to make sure you’ve got the right flavor. Always taste first. Add more ponzu if you want more flavor and a touch of acidity. More agave for sweetness or if you want more acidity, more lemon juice or even try a little rice wine vinegar to punch it up.
I of course always add siracha or chili oil to make it nice and spicy which you can do if you like heat.
A great tip about this salad is that it keeps even after it’s been tossed. Make it in the morning and pack it in a box and eat it for lunch. The veggies in this salad are firm and will only absorb the flavors of the dressing and make it taste even better. Leafy greens will wilt and taste gross after it’s been tossed and sitting for more than 30 minutes. So it’s a great packed lunch too!