Asian salad with lime vinaigrette

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Summer Spring Salads Main courses Vegetables Ponzu Lemon Vegetarian kitchen

Dressing:

75 ml vegetable oil
2½ tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce
2½ tbsp rice vinegar
3 tsp brown sugar
2 tsp lime juice
¾ tsp fresh grated ginger
1 clove of garlic, crushed

Salad:

125 ml yellow split peas
Peanut oil for frying
1 mediumsize shallot, cut in thin slices
Salt
1500 ml Chinese cabbage, shredded
2 tbsp sushi ginger
70 ml red onion, cut in thin slices
70 ml tomatoes, cut in dices
2 tbsp roasted sesame seeds
2 tbsp jalapeno chilli, cut in thin slices
2 tbsp spring onions, cut in thin slices

Preparation

Blend the ingredients for the dressing until smooth and keep in an airtight container in the fridge until serving.

Cover the yellow split peas with approx. 2½ cm of boiling water and leave to soak for 1½ hour. Drain the water and spread the peas on kitchen towel or a tray and leave to dry. Heat the oil to 175˚C in a wok or sauce pan and prepare another tray with kitchen towel. Fry the peas in the oil for 3 minutes or until golden and crisp. Take them out of the oil and leave on the kitchen towel, sprinkle with a bit of salt. Also fry the shallot slices in the hot oil until golden brown and leave on kitchen towel to drain.

Mix the salad in a large bowl and pour the vinaigrette over just before serving. Sprinkle the fried yellow split peas and onion on top and serve with wedges of lime.

Tip: The yellow split peas can be prepared in advance and kept in an airtight container for a few days.