Asian Summer Salad

Servings 4


  • 4 qt pot
  • large mixing bowl


  • ½ c. olive oil
  • 2 Tbsp. sesame oil
  • c. low sodium soy sauce or Bragg's or tamari sauce
  • ¼ c. oyster sauce or fish sauce
  • ¼ c. rice wine vinegar or apple cider vinegar
  • ¼ c. brown sugar
  • 3 Tbsp. fresh ginger chopped
  • 1 tsp. fresh turmeric chopped
  • 2-3 cloves garlic chopped
  • 2 bundles bean threads
  • c. carrots julienned
  • 1 bell pepper seeded and thinly sliced
  • 4 oz. bean sprouts
  • 1 cucumber peeled, seeded, and sliced
  • 3 scallions sliced
  • 1 bunch fresh cilantro chopped
  • ½ head cabbage sliced
  • ½ bunch kale deveined and sliced
  • 1 avocado sliced, as garnish
  • 2 c. peanuts chopped, as garnish


  • Whisk together the oils, sauces, vinegar, brown sugar, ginger, turmeric, and garlic in a medium bowl. Let sit for at least one hour to allow the flavors to mingle.
  • Bring 1 quart of water to boil.
  • Turn off the heat, drop in the bean threads, put the cover back on, and let sit for 10 minutes.
  • After 10 minutes, strain off the water, reserving the bean threads.
  • Very lightly steam the kale and cabbage.
  • In a large bowl, combine together the bean threads, carrots, bell pepper, bean sprouts, cucumber, scallions, cilantro, kale, and cabbage.
  • Pour the dressing over the salad and mix well. Serve with garnishes of chopped peanuts and sliced avocados.