Name: Asian Salad
Prep time: 15 min
Cook time: PTnullM
Yield: 4
Cuisine: Mexicana
Ingredients: 2 cups white cabbage, sliced; 2 cups red cabbage, sliced; 1 cup carrot, grated; 1/4 cups cilantro, finely chopped; 1/4 cups green onion, with stem included, sliced; 1 cup mandarin orange wedges, in supremes; 1 cup edamame, cooked; 3/4 cups rice noodle; 2 tablespoons Nutrioli® Vegetable Oil; 1/4 cups cilantro, finely chopped; 1 teaspoon garlic, grated; 1/2 teaspoons ginger, grated; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1/2 cups Nutrioli® Vegetable Oil; 4 tablespoons candied sesame seeds, for decoration; 1/2 cups peanuts, for decoration; 1 tablespoon chives, chopped, for decoration

Preparation

15 mins

Low

Mix the white cabbage with the purple cabbage, grated carrot, cilantro, green onion, mandarin segments, and edamame beans in a bowl or container; do this gently to take care of the ingredients. Set aside. Heat a pot with Nutrioli® vegetable oil over medium heat, add the rice noodles and fry for 2 minutes, then remove and drain on a paper towel. Set aside.