A Taste of Asia Salad

I remember my mother bemoaning she “didn’t know what make for dinner this week” on many occasions. My sister, father and I offered ideas that were often dismissed by terse comments such as “I made that last week” or “We’re going out for Italian this weekend.” However, when she replied with “I don’t feel like eating that,” I realized the agony of my mother’s dilemma was payback for having complete autonomy over the dinner menu every night. Her whims dictated whether we dined on veal and peppers, grilled burgers, roast beef, baked fish or pizza from the local pizza parlor. The rest of us had to eat what she set before us whether we desired it or not. On some occasions, my father stared down at a plate of pasta, his shoulders sunken, because he had a bowl of linguini for lunch that day.

My envy of my mother’s predicament soon waned when I became responsible for the task after I married and had my boys. I found the answer to the question “What should I made for dinner?” not in an idea for a meal, but rather from the inspiration of just one ingredient that looked appetizing in the grocery store. Lemon became chicken franchise or shrimp scampi; freshly grated Romano cheese and perfect basil bunches became lasagna; beautiful thinly sliced pork chops were breaded and fried and topped with arugula and tomato and drizzled with olive oil and balsamic vinegar; thick-cut maple bacon became BLTs on warm-baked sour dough bread from the bakery.

My eyes are always drawn to the knobby ginger root in the produce section. The wonderful flavor of ginger inspired the dressing for this salad that can easily be topped with fresh grilled salmon or chicken breast for a heartier meal.  

Now what’s for dinner this week?

Taste of Asia Salad

Serves 4

Dressing

1/2 cup rice wine vinegar

3 tablespoons light brown sugar

4 tablespoons ponzu sauce (preferable) or soy sauce

2 teaspoons toasted sesame oil

3 tablespoons creamy peanut butter

3 tbsp grated ginger

1 tbsp minced garlic

1 tsp salt

1 teaspoon red pepper flakes (optional)

1/2 cup canola oil

Combine all ingredients except oil and whisk until smooth. Slowly incorporate oil while continuing to whisk. Dressing can be made three days ahead.

Salad

2 tablespoons canola oil

3 tablespoons ponzu sauce or soy sauce

1 teaspoon sesame oil

3 cups chopped baby bok choy

3 cups shredded napa cabbage

1 cup thinly sliced scallion

1 cup thinly sliced cucumber

1 cup chopped yellow pepper

4 navel oranges, peeled and diced

1 1/2 cups Chinese crispy noodles

Heat canola oil in a skillet on medium heat. Add bok chow and stir. Add ponzu sauce sesame oil. Sauté for 4-5 minutes. (Bok choy should still be crisp.) Remove from heat and set aside to cool reserving the sauce to add to the dressing. In a large bowl, combine cabbage, scallions, cucumbers, peppers, oranges and bok choy. Toss with dressing and top with crispy noodles.