Photo by Laura WerneckThis sensational recipe comes from Hawaii’s culinary ambassador, Sam Choy, who is known for his fresh island cooking. My daughter invited us over for dinner and made this delicious salad recipe created by Sam Choy. The aromas were simply amazing.
I wanted to share this with everyone, especially my gluten-free friends since you can use the wheat-free/gluten-free tamari to replace the soy sauce. Add grilled chicken and you have a perfect combination for a great dinner.
12 passion fruit
1/4 c. soy sauce
1/4 c. olive oil
2 TBSP. honey
3 TBSP. "raw" sugar
2 TBSP. sesame oil
1 c. julienned fennel
1 1/2 c. fresh baby spinach
1/2 c. julienned carrots
1/2 c. sliced red cabbage
1 bunch fresh cilantro
1 c. bean sprouts
8 mint leaves, chopped
8 shiso leaves, chopped
Cut passion fruit in half and scoop pulp into a sieve over a bowl. Gently crush the pulp to get the juice; discard the seeds.
Add remaining dressing ingredients and whisk together. Cover and chill for about an hour.
In large bowl toss the vegetables together. Pour the dressing over the vegetables and toss until well combined. Serve alongside grilled fish.
My daughter recommends starting out with only ¼ of the dressing. You can add more as needed but really good without using as much. The dressing recipe makes a lot!
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