Sea Parsley Salad With Rice Wine Vinaigrette
Published March 30, 1999
- Total Time
- 40 minutes
- Rating
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Ingredients
FOR THE DRESSING
2 teaspoons sesame oil
3 tablespoons vegetable oil
½ shallot, minced
4 teaspoons rice wine vinegar
2 teaspoons lemon juice
1 tablespoon soy sauce
FOR THE SALAD
⅓ cup vegetable oil
4 cups (about 3 ounces) sea parsley
3 carrots, peeled and julienned
1 ½ cups peeled and julienned jicama
2 cucumbers, peeled, seeded and finely julienned
1 tablespoon toasted sesame seeds
Nutritional analysis per serving (4 servings)
18 grams carbs; 367 calories; 22 grams monosaturated fat; 7 grams polyunsaturated fat; 2 grams saturated fat; 33 grams fat; 6 grams fiber; 269 milligrams sodium; 3 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the dressing, combine all ingredients in a blender, and process until smooth. Set aside.
- Step 2
To make the salad, heat the vegetable oil in a small heavy skillet over medium-high heat, and add one-third of the sea parsley. Cook, stirring occasionally, until the parsley is crispy, about 4 minutes. Remove the parsley with a slotted spoon, and drain on paper towels.
- Step 3
In a large bowl, combine carrots, jicama, cucumber and remaining sea parsley, and toss. Toss again with the dressing. Crush the fried sea parsley, and sprinkle it over the salad, along with the sesame seeds. Serve.
Private Notes