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Dave's Eats

Shanghai Salad (x2 scale)

Recipe by user david

A fresh and crispy salad with Asian-inspired flavors that's perfect for any occasion.

½ x1 x2
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Serves 4

Shanghai Salad combines the crunchiness of toasted ramen noodles with the freshness of mixed greens and a flavorful sweet dressing. It's an ideal dish for a light lunch or as part of an appetizer spread. The unique touch of mandarin orange slices and cherry tomatoes enhances the salad with a sweet and tangy burst. Be sure to refrigerate the dressing to let the flavors meld perfectly.

AI-generated (gpt-image-1.5)
AI-generated (gpt-image-1.5) AI photo
  • 2 quarts 2 quarts romaine lettuce, chopped and loosely packed
  • 2 quarts 2 quarts (160 g) mesclun greens
  • 2 2 avocado, diced
  • 1 cup 1 cup canned mandarin orange slices, drained
  • 1 cup 1 cup cherry tomato, halved
  • 1 cup 1 cup carrot, shredded
  • 1⁄4 cup 1⁄4 cup (32 g) black toasted sesame seeds
  • 1⁄4 cup 1⁄4 cup (32 g) white toasted sesame seeds
  • 2 quarts 2 quarts romaine lettuce, chopped and loosely packed
  • 2 quarts 2 quarts (160 g) mesclun greens
  • 2 2 avocado, diced
  • 1 cup 1 cup canned mandarin orange slices, drained
  • 1 cup 1 cup cherry tomato, halved
  • 1 cup 1 cup carrot, shredded
  • 1⁄4 cup 1⁄4 cup (32 g) black toasted sesame seeds
  • 1⁄4 cup 1⁄4 cup (32 g) white toasted sesame seeds

Combine all ingredients in a large stainless steel bowl. Top with dressing and using tongs, toss until well mixed and dressed.

  • 2⁄3 cup 2⁄3 cup (140 g) vegetable oil
  • 1 Tbsp, 1 tsp 1 Tbsp, 1 tsp (18 g) sesame oil
  • 1⁄2 tsp 1⁄2 tsp (1 g) mustard powder
  • 2⁄3 cup 2⁄3 cup (140 g) vegetable oil
  • 1 Tbsp, 1 tsp 1 Tbsp, 1 tsp (18 g) sesame oil
  • 1⁄2 tsp 1⁄2 tsp (1 g) mustard powder

Put oils and mustard powder and the syrup from above into an airtight container, shake well, and then refrigerate.

  • 1⁄3 cup, 2 tsp 1⁄3 cup, 2 tsp (130 g) agave syrup
  • 1⁄4 cup 1⁄4 cup (60 g) apple cider vinegar
  • 1 Tbsp, 1 tsp 1 Tbsp, 1 tsp tamari
  • 1⁄3 cup, 2 tsp 1⁄3 cup, 2 tsp (130 g) agave syrup
  • 1⁄4 cup 1⁄4 cup (60 g) apple cider vinegar
  • 1 Tbsp, 1 tsp 1 Tbsp, 1 tsp tamari

Syrup: in a small saucepan, combine the agave and vinegar over medium heat, whisking well. Bring to a simmer, remove from heat and continue to whisk until the liquids are well balanced. Stir in the tamari.

  • 2 Tbsp 2 Tbsp (26 g) vegetable oil
  • 200 g 200 g instant ramen noodles, crushed
  • 2 Tbsp 2 Tbsp (26 g) vegetable oil
  • 200 g 200 g instant ramen noodles, crushed

Crush the dry instant ramen noodles into small pieces. Over medium heat in a large frying pan, saute the noodle bits in oil until crispy and golden, about 3 minutes.

Sources:

  • Mandy's Gourmet Salads

Category:

Salads

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