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

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

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.

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