Sea Parsley Salad With Rice Wine Vinaigrette

Ingredients

For the dressing:

• 2 teaspoons sesame oil
• 3 tablespoons vegetable oil
• ½ shallot, minced
• 4 teaspoons rice wine vinegar
• 2 teaspoons lemon juice
• 1 tablespoon soy sauce

For the salad:

• ⅓ cup vegetable oil
• 4 cups (about 3 ounces) sea parsley
• 3 carrots, peeled and julienned
• 1 ½ cups peeled and julienned jicama
• 2 cucumbers, peeled, seeded and finely julienned
• 1 tablespoon toasted sesame seeds

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    364 calories; 32 grams fat; 2 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 6 grams polyunsaturated fat; 17 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 3 grams protein; 269 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. To make the dressing, combine all ingredients in a blender, and process until smooth. Set aside.
2. To make the salad, heat the vegetable oil in a small heavy skillet over medium-high heat, and add one-third of the sea parsley. Cook, stirring occasionally, until the parsley is crispy, about 4 minutes. Remove the parsley with a slotted spoon, and drain on paper towels.
3. In a large bowl, combine carrots, jicama, cucumber and remaining sea parsley, and toss. Toss again with the dressing. Crush the fried sea parsley, and sprinkle it over the salad, along with the sesame seeds. Serve.

40 minutes