Chef Daniel Biron shares with us his recipe for Asian Salad, which includes a medley of fresh vegetables and fruit (red cabbage, bean sprouts, edamame, hearts of palm, carrots, Chinese turnip and Asian pear) that are tossed in a homemade, oil-free Orange Tamarind Vinaigrette, and served with arugula, sprouts, scallions, peanuts and sesame seeds. This recipe is perfect for those who have grown tired of the same old boring tossed salad and are looking to explore the flavors and textures of unique ingredients.
Orange Tamarind Vinaigrette
1/4 cup tamarind paste
1/4 cup tamari
1/4 cup orange juice, freshly squeezed
3 tablespoons organic molasses
2 tablespoons brown rice vinegar
2 teaspoons Dijon mustard
1/4 teaspoon Himalayan salt (optional)
2 cups red cabbage, shredded
2 cups mung bean sprouts
1/2 cup edamame, blanched, skins removed
1/2 cup hearts of palm, sliced
1/3 cup Orange Tamarind Vinaigrette
4 medium carrots, peeled, matchstick cut
1 medium Chinese turnip, peeled, matchstick cut
1 Asian pear, peeled and thinly sliced
1/4 cup coriander sprouts
1/4 cup scallions
1 bunch arugula, hard stems removed, chopped
2 tablespoons peanuts, lightly toasted, chopped
2 tablespoons white sesame seeds, lightly toasted
Blend all vinaigrette ingredients until smooth. Set aside.
Combine vegetables in medium bowl.
Add 1/3 cup Orange Tamarind Vinaigrette. Toss to coat, adding more if desired.
Place arugula on a salad plate. Top with salad mixture.
Sprinkle with coriander sprouts, scallions, peanuts and sesame seeds. Serve.
Chef Daniel Biron
Daniel Biron is a plant-based chef from Rio de Janeiro, Brazil. He is a graduate of the Natural Gourmet Institute’s Chefs Training Program and was the opening chef at The Gentle Gourmet Cafe, a vegan bistrô located in Paris. Daniel is the Executive chef and co-owner of Teva, a 100% plant-based restaurant offering dishes prepared with seasonal, organic and locally produced ingredients in Rio de Janeiro, Brazil.