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Restaurants›The Alchemist New York Street›Bang Bang Salad Recipe

Bang Bang Salad Recipe

Name: The Alchemist New York Streets BANG BANG SALAD Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4 cups romaine lettuce (or mixed salad greens), washed and torn; 1 cup carrot, julienned or shredded; 1 cup cucumber, seeded and thinly sliced or julienned; 1 cup radishes, thinly sliced; 0.25 cup fresh cilantro leaves (optional); 0.25 cup fresh mint leaves (optional); 0.5 cup dry-roasted peanuts, roughly chopped; 1 tablespoon white sesame seeds, toasted; 0.5 cup crispy fried shallots (store-bought or homemade); 0.25 cup sweet chili sauce; 0.25 cup mayonnaise (or vegan mayo); 1 tablespoon rice vinegar; 1 teaspoon soy sauce (or tamari); 0.5 teaspoon sesame oil; 1 tablespoon fresh lime juice; 1 teaspoon honey or agave (optional, to adjust sweetness); 0.5 teaspoon garlic, minced; 0.5 teaspoon fresh ginger, grated; 0.25 teaspoon red pepper flakes or Sriracha (optional, for heat); 1 tablespoon cold water (to thin as needed); 2 pieces lime wedges; 2 tablespoons extra peanuts (for sprinkling); 2 tablespoons extra crispy shallots (for sprinkling)

Inspired by The Alchemist New York Street

Time25m

Serves4

Asian style salad with carrot, cucumber, radish, lettuce, peanuts, sesame seeds, crispy shallots, sweet chilli dressing

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Ingredients

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Salad vegetables & greens

4 cups romaine lettuce (or mixed salad greens), washed and torn

1 cup carrot, julienned or shredded

1 cup cucumber, seeded and thinly sliced or julienned

1 cup radishes, thinly sliced

1/4 cup fresh cilantro leaves (optional)

1/4 cup fresh mint leaves (optional)

Crunch & toppings

1/2 cup dry-roasted peanuts, roughly chopped

1 tablespoon white sesame seeds, toasted

1/2 cup crispy fried shallots (store-bought or homemade)

Sweet chili bang bang dressing

1/4 cup sweet chili sauce

1/4 cup mayonnaise (or vegan mayo)

1 tablespoon Rice vinegar

1 teaspoon soy sauce (or tamari)

1/2 teaspoon Toasted sesame oil

1 tablespoon Fresh lime juice

1 teaspoon honey or agave (optional, to adjust sweetness)

1/2 teaspoon Garlic, minced

1/2 teaspoon Fresh ginger, grated

1/4 teaspoon red pepper flakes or Sriracha (optional, for heat)

1 tablespoon cold water (to thin as needed)

Garnish & finishing

2 pieces Lime wedges

2 tablespoons extra peanuts (for sprinkling)

2 tablespoons extra crispy shallots (for sprinkling)

Method

Prepare vegetables & greens

Wash and dry the romaine or mixed greens thoroughly. Tear or chop into bite-sized pieces and place in a large salad bowl.

Peel (if desired) and julienne or shred the carrot into thin matchsticks; add to the bowl or keep separate until assembling to prevent wilting.

Seed the cucumber if watery, then thinly slice or julienne. Add to the bowl with the carrot.

Thinly slice the radishes and add to the salad bowl. If using cilantro and mint, roughly chop or leave leaves whole and add now.

Make crunchy toppings (if making crispy shallots at home)

Optional homemade crispy shallots

Thinly slice 2 medium shallots. Heat 1/2 cup neutral oil (vegetable or canola) in a small skillet over medium heat. Fry shallot slices in batches for 2–4 minutes, stirring frequently, until golden brown and crisp. Remove with a slotted spoon to a paper towel–lined plate and sprinkle with a little salt. Allow to cool before using.

Toast sesame seeds in a small dry skillet over medium-low heat, shaking frequently, until fragrant and lightly golden, about 1–2 minutes. Transfer to a plate to cool.

Roughly chop dry-roasted peanuts and set aside. Reserve a few tablespoons of peanuts and crispy shallots for final garnish.

Prepare sweet chili bang bang dressing

In a small bowl or jar, combine 1/4 cup sweet chili sauce and 1/4 cup mayonnaise. Whisk until smooth.

Add rice vinegar, soy sauce, sesame oil, lime juice, honey (if using), minced garlic, grated ginger, and red pepper flakes or Sriracha. Whisk well to combine.

If the dressing is too thick for drizzling, whisk in up to 1 tablespoon cold water, 1 teaspoon at a time, until you reach a pourable but creamy consistency. Taste and adjust: add more lime for brightness, more sweet chili for sweetness/heat, or a pinch more salt if needed.

Assemble salad

Pour about half of the dressing over the prepared greens and vegetables and toss gently to combine. Start with half so you can control coating; add more to taste.

Transfer the tossed salad to a serving platter or divide among plates/bowls.

Scatter the chopped peanuts evenly over the salad, then sprinkle toasted sesame seeds and crispy shallots on top.

Garnish with extra peanuts and crispy shallots reserved earlier and serve with lime wedges on the side for squeezing over the salad.

Serve

Serve immediately so the crispy shallots remain crunchy. Leftover dressing can be stored in the refrigerator in an airtight container for up to 5 days; keep salad components separate and assemble just before serving.