Asian Salad with Honey Lime Dressing
Shared by: Jason Waschkowski
I came up with this dish very simply – I absolutely love baby back ribs and the excitement of Asian flavours! I make fall off the bone navel citrus bbq ribs a lot, but here I wanted something more along the lines of sticky ribs, perfect with the caramelized pork! A great fusion of low and slow ribs and sticky ginger teriyaki BBQ. The Asian rocket salad just works, and the mini loaded baked potatoes with chives and bacon round out the perfect plate! The flavour is firing on all cylinders – sweet, salty, umami – the ginger, garlic, heat
Prepping Time:
15 minutes
Cooking Time:
N/A
# of Servings:
Serves 4-6
Prepping Time:
15 minutes
Cooking Time:
N/A
# of Servings:
Serves 4-6
Ingredients:
- 8 cups (2 L) baby arugula
- 16 grape tomatoes, halved
- 4 radishes, thinly sliced
- 2/3 cup (150 mL) fresh peas
- 1/2 cup (125 mL) thinly sliced red onion
- 1/2 cup (125 mL) fresh lime juice
- 1/4 cup (60 mL) water
- 1 tbsp (15 mL) rice vinegar
- 3 tbsp (45 mL) liquid honey
- 2 tbsp (30 mL) granulated sugar
- 1/4 tsp (1 mL) cayenne
Cooking instructions:
- Honey Lime Dressing: In a bowl, whisk together lime juice, water, vinegar, honey, sugar and cayenne until honey and sugar are dissolved. Set aside.
- In a large bowl, toss together arugula, tomatoes, radishes, peas and red onion. Drizzle with enough of the dressing to coat. Refrigerate any remaining dressing for another use. Serve with Teriyaki ribs.
Jason is an entrepreneur, private chef and life-long student of local food. He is also a self-titled and wholly unapologetic “culinary pickpocket.”
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Asian Salad with Honey Lime Dressing
Ingredients
- 8 cups baby arugula (2 L)
- 16 grape tomatoes, halved
- 4 radishes, thinly sliced
- ⅔ cup fresh peas (150 mL)
- ½ cup thinly sliced red onion (125 mL)
Honey Lime Dressing
- ½ cup fresh lime juice (125 mL)
- ¼ cup water (60 mL)
- 1 tbsp rice vinegar (15 mL)
- 3 tbsp liquid honey (45 mL)
- 2 tbsp granulated sugar (30 mL)
- ¼ tsp cayenne pepper, ground (1 mL)
Instructions
- Honey Lime Dressing: In a bowl, whisk together lime juice, water, vinegar, honey, sugar and cayenne until honey and sugar are dissolved. Set aside.
- In a large bowl, toss together arugula, tomatoes, radishes, peas and red onion. Drizzle with enough of the dressing to coat. Refrigerate any remaining dressing for another use. Serve with Teriyaki ribs.