Asian Infusion Salad
I love the simplicity of Asian cuisine for its ability to enhance the flavor of fresh veggies without masking its true essence. Cunning flavor blending and fresh ingredients excite the palate without masking their true flavor. Enjoy this sauced up Asian inspiration!
Yield: 1 serving
Dressing: 1 serving
1 tablespoon sesame oil
1 teaspoon rice vinegar
1 teaspoon Saucier Willy’s Lemon Lavender Simple Syrup
1/8 teaspoon fresh minced ginger
1/16 teaspoon minced garlic
1/16 teaspoon liquid sunflower lecithin
Salad: 1 serving
1 cups salad mix
1 tablespoon shredded carrots
1/8 cup edamame (cooked and cooled)
1 tablespoon chopped cashews
7 cherry tomatoes
7 cucumber slices
Sprinkle sesame seeds on top.
Use Canna oil instead of sesame oil in the salad dressing. Sub as much as you need to reach your desired potency level. Add a splash of sesame oil to achieve the same flavor of the original dressing.
For the Salad: Put salad mix on a plate. Top the salad mix with the carrots, edamame, cashews, tomatoes and cucumbers.
For the Dressing: Combine oil, vinegar, ginger, garlic, Saucier Willy’s Lemon Lavender Simple Syrup and Bucket and Boil Seasoning in a bowl. Use a whisk or an immersion blender to make the mixture homogenous. Pour over salad and enjoy.