Shredded Vegetable Salad

Name: Shredded Vegetable Salad
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 1 cup thinly sliced red cabbage; 1 cup thinly sliced Napa cabbage; ½ teaspoon chopped fresh green Thai chile; 1 tablespoon fresh lime juice; ¼ cup mayonnaise; 3 tablespoons ponzu or soy sauce plus more to taste; Salt; 1 cup trimmed bean sprouts; 1 cup julienned jicama; 1 cup julienned daikon radish; 1 cup thinly sliced cucumber; 1 cup julienned carrot; 3 tablespoons fresh cilantro leaves; ½ cup thinly sliced scallions

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

My take on chopped salad, and it doesn’t get much better than this. If you have ponzu on hand (it keeps forever and, in fact, improves in the refrigerator), use it; otherwise, plain soy sauce is fine. And if you have a mandoline, this is the place to use it; it will take care of all of the slicing and julienning very quickly.

Ingredients

3 tablespoons ponzu or soy sauce plus more to taste
¼ cup mayonnaise

Asia
Vegetarian

Method

In a large serving bowl, whisk together the ponzu or soy and mayonnaise, stir in the lime juice and chile, and season to taste with salt.
Toss the dressing with the remaining ingredients until well mixed, then add additional ponzu or salt to taste. Garnish with cilantro and serve.