Cool greens with hot Asian dressing from Simple: Effortless Food, Big Flavours (page 37) by Diana Henry

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Notes about this recipe

  • breakthroughc on April 22, 2023

    I thought this was a good salad to go with an Asian themed meal. I made the dressing as instructed, but was a little loose with the other ingredients. I did keep it all green. I used mixed greens, edamame, sliced baby zucchini, green onion and avocado. It was an attractive salad and I would make it again.

  • southerncooker on April 09, 2017

    Delicious. Did have to make a few subs. Couldn't find chili peppers in my market they were out so used dried chili flakes. Omitted the herbs and forgot to add sesame seeds at end. I used baby spinach for the green option and radishes for that option since our local markets don't have daikons or mooli. Went great with our grilled steaks and the Orzo with Lemon & Parsley.

  • Niemie on April 04, 2017

    Really delicious way to get some leafy greens into your system. Perfect alongside a simply prepared fish.

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