SALAD OF ASIAN FLAVORS

Marinade (for vegetables)

Ingredients Weight Measure
Sesame oil 1/4 cup
Rice wine vinegar 2 Tbsp.
Brown sugar 1 tsp.
Soy sauce 1 Tbsp.
TABASCO® brand Original Red Sauce 1/2 tsp.
Fresh parsley, chopped 1 Tbsp.
Scallions, rough chopped 2 ea.
Freshly ground pepper to taste
Zucchini, julienne 1 ea.
Carrot, julienne 1 ea.
Yellow squash 1 ea.

Sweet & Sour Purple Cabbage

Ingredients Weight Measure
Red cabbage, shredded 2-1/2 lbs.
Olive oil 2 Tbsp.
Rice wine vinegar 1/4 cup
White vinegar 1 Tbsp.
Sugar 3 Tbsp.
Salt and freshly ground pepper to taste
TABASCO® brand Original Red Sauce 1 tsp.

Spicy Orange Dressing

Ingredients Weight Measure
Shallots, minced 1 Tbsp.
Fresh ginger, grated 1 tsp.
Red pepper flakes, crushed pinch
Olive oil 9 Tbsp.
TABASCO® brand Original Red Sauce 2 Tbsp.
Fresh orange juice 4 cups
Salt and freshly ground pepper to taste

Garnish

Ingredients Weight Measure
Wonton skins, 3"x3" 8 ea.
Egg yolks 2 ea.
Buttermilk 3 Tbsp.
Tofu, 3"x3" block 8 ea.
Flour as needed
Cornmeal as needed

Method

  1. To prepare Marinade (for vegetables), combine all marinade ingredients and marinate vegetables at least 15 minutes.
  2. To prepare Sweet and Sour Purple Cabbage, lightly sauté cabbage in olive oil, and then add rice wine vinegar, white vinegar, sugar, salt and pepper. Remove pan from heat and stir in TABASCO® Sauce.
  3. To prepare Spicy Orange Dressing, sauté shallots, ginger and red pepper flakes in 1 Tbsp. olive oil; then add TABASCO® Sauce and orange juice. Reduce liquid by half, cool to room temperature and then transfer to blender. Slowly add the remaining 1/2 cup olive oil while blender is running. Season with salt and freshly ground pepper.
  4. Fry wonton skins until crisp.
  5. Mix egg yolks with buttermilk. Dredge squares of tofu in flour, then in egg mixture, then into plain cornmeal and fry until golden.
  6. For each serving, ladle 1-1/2 oz. dressing on bottom of individual salad plate and then layer with cabbage, wonton, vegetables and tofu. Repeat.

Yield: 4 servings

Serving idea: Garnish with black sesame seeds and mandarin orange supremes.