Everything in this salad is addictive and healthful, even the dressing! You can make this salad in individual bowls, one per person or in one gorgeous salad bowl. I love to make this salad with fresh tuna poke as well. Just give the poke a quick stir-fry just before serving and don’t forget to serve the salad with chopsticks.
Makes 6-8 servings
2 garlic cloves, minced
½ teaspoon red chili flakes
½ cup sugar
½ cup fish sauce
8 tablespoons lemon juice
1 cup water
Put the ingredients into a jar with a lid and shake well to mix the ingredients. Set aside.
1 package Saifun Noodles
18 large shrimp, cooked
5 cups mixed lettuce, torn into bite-size pieces
2 cups mung bean sprouts
2 Asian pears, thinly sliced
2 medium cucumber, thinly sliced
3 carrots, peeled and sliced into coins
Cook the Saifun noodles as directed on the package, drain well in a strainer.
In a large bowl, toss all the salad ingredients including the cooked noodles.
Gently toss with just enough dressing to moisten the leaves and divide evenly between.
Dahlia Haas is a renowned cooking teacher, writer, food stylist and photographer in Los Angeles and on the Hawaiian Islands. She writes seasonal stories with recipes called “Cooking Fresh” printed in the award-winning magazine Edible Hawaiian Islands. Dahlia travels extensively creating recipes for the magazine and her cooking school in Beverly Hills, The All Seasons Cooking School, established in 1996.