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Mosas Vegetable Salad Recipe

Name: Mosa Asian Bistros MOSAS VEGETABLE SALAD Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 6 cups mixed salad greens (romaine, red leaf, baby spinach, arugula mix); 1 cup carrots, peeled and julienned or shredded; 1 cup cucumber, seeded and thinly sliced; 1 cup mushrooms, cleaned and thinly sliced (white or cremini); 1 cup cherry tomatoes, halved (or diced vine tomatoes); 1 quartercup raisins; 1 tbs smooth peanut butter; 1 tsp soy sauce (or tamari); 2 tsp rice vinegar; 1 tsp honey or maple syrup; 2 tbs warm water (to thin); 0.5 tsp sesame oil; 1 tsp fresh lime juice; 0.25 tsp crushed red pepper (optional); 0.25 tsp salt; 1 tsp fresh ginger, peeled and finely grated; 0.5 tsp garlic, minced; 2 tbs rice vinegar; 1 tbs soy sauce (or tamari); 2 tbs vegetable oil or neutral oil; 1 tsp honey or maple syrup; 0.5 tsp sesame oil; 0.125 tsp black pepper; 0.25 tsp salt; 2 tbs toasted peanuts or chopped cashews; 1 tsp sesame seeds; 2 to taste lime wedges

Inspired by Mosa Asian Bistro

Time20m

Serves4

mixed greens, carrots, cucumbers, mushrooms, raisins, tomatoes choice of peanut or ginger dressing

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Ingredients

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Salad

6 cups mixed salad greens (romaine, red leaf, baby spinach, arugula mix)

1 cup carrots, peeled and julienned or shredded

1 cup cucumber, seeded and thinly sliced

1 cup mushrooms, cleaned and thinly sliced (white or cremini)

1 cup cherry tomatoes, halved (or diced vine tomatoes)

1 quartercup raisins

Peanut Dressing (choice 1)

1 tbs smooth peanut butter

1 tsp soy sauce (or tamari)

2 tsp Rice vinegar

1 tsp honey or maple syrup

2 tbs warm water (to thin)

1/2 tsp Toasted sesame oil

1 tsp Fresh lime juice

1/4 tsp crushed red pepper (optional)

1/4 tsp Celtic sea salt

Ginger Dressing (choice 2)

1 tsp fresh ginger, peeled and finely grated

1/2 tsp Garlic, minced

2 tbs Rice vinegar

1 tbs soy sauce (or tamari)

2 tbs vegetable oil or neutral oil

1 tsp honey or maple syrup

1/2 tsp Toasted sesame oil

1/8 tsp black pepper

1/4 tsp Celtic sea salt

Optional Garnishes

2 tbs toasted peanuts or chopped cashews

1 tsp Sesame seeds

2 to taste Lime wedges

Method

Salad

Wash and thoroughly dry mixed salad greens. Place in a large salad bowl and gently tear any large leaves into bite-size pieces if needed.

Prepare the vegetables: peel and julienne or shred the carrot; seed (if desired) and thinly slice the cucumber; clean mushrooms with a damp cloth and slice thinly; halve cherry tomatoes. Add carrots, cucumber, mushrooms, tomatoes, and raisins to the bowl with the greens and toss lightly to combine.

If using optional garnishes, reserve toasted nuts and sesame seeds to sprinkle on top just before serving.

Peanut Dressing (choice 1)

Make peanut dressing

In a small bowl or jar, combine 1 tablespoon smooth peanut butter, 1 teaspoon soy sauce, 2 teaspoons rice vinegar, 1 teaspoon honey, 1 teaspoon fresh lime juice, 1/2 teaspoon sesame oil and 1/4 teaspoon crushed red pepper (if using). Add about 2 tablespoons warm water and whisk or shake until smooth and pourable. Taste and adjust seasoning, adding up to 1/4 teaspoon salt if needed or more water to reach desired consistency.

Drizzle desired amount of dressing over the salad (about 2–3 tablespoons for 4 servings) and toss gently to coat. Serve immediately and sprinkle toasted nuts and sesame seeds on top if using.

Ginger Dressing (choice 2)

Make ginger dressing

In a small bowl or jar, whisk together 1 teaspoon finely grated fresh ginger, 1/2 teaspoon minced garlic, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 2 tablespoons neutral oil, 1 teaspoon honey, 1/2 teaspoon sesame oil, and a pinch of black pepper and 1/4 teaspoon salt. Whisk or shake until emulsified. Taste and adjust acidity or sweetness as desired.

Pour desired amount of dressing over the salad (about 2–3 tablespoons for 4 servings) and toss gently to combine. Finish with toasted nuts and sesame seeds if desired and serve immediately.