Asian Salmon Salad Lettuce Cups - alive magazine

Name: Asian Salmon Salad Lettuce Cups - alive magazine
Ingredients: 1 lb (450 g) wild salmon; 2 Tbsp (30 mL) grapeseed oil or peanut oil; 1/2 cup (125 mL) thinly sliced shallots; 1 large carrot, shredded; 1 1/2 cups (350 mL) shredded daikon radish; 1 red bell pepper, thinly sliced; 1 cup (250 mL) snow peas, sliced into thirds; 3 green onions, thinly sliced; 1/4 cup (60 mL) Thai basil or mint, chopped; 1/4 cup (60 mL) orange juice; 1 Tbsp (15 mL) rice vinegar; 2 tsp (10 mL) sesame oil; 2 tsp (10 mL) reduced-sodium soy sauce; 2 tsp (10 mL) Asian chili-garlic sauce; 1/2 in (1.25 cm) piece ginger, grated; 8 napa cabbage leaves, tough ends trimmed

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Asian chicken salads have permeated the menus of many family restaurants. While the name is deceptively healthy, generous extras such as fried noodles and…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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