Meatless Monday – Sumi Salad

Meatless Monday – Sumi Salad

The summer heat has me craving salads, so today I made my longtime friend Audrey’s Mom’s Sumi Salad recipe (wow that was a mouthful). I’ve been enjoying this salad for over 20 years now! The dressing is a cinch to make and has that perfect salty-sweet balance. (It makes a great marinade for grilled veggies as well) Love the crunchiness of the cabbage, combined with the juicy mandarin oranges and the sesame flavor just makes me oh so happy. This salad can sit for a while without getting soggy, which is great for BBQ’s, picnics, etc. Feel free to play around with the veggies, I have added avocado to this with creamy delicious results. Enjoy!

For the dressing:
⅛ cup organic sugar
½ teaspoon black pepper
½ teaspoon sea salt
½ cup mild tasting oil
3 Tablespoons rice vinegar
½ tablespoon sesame oil
⅛ cup toasted sesame seeds

For the salad:
3 cups shredded green cabbage (I got mine prepackaged at Trader Joe’s)
1 cup purple shredded cabbage (I bought prepackaged)
½ cup grated carrots
1 Persian cucumber, skin on and finely chopped
8 sugar snap peas (edamame is great too), finely chopped
1 small red pepper, finely chopped
3 green onions, green parts only finely chopped
1 11oz can of mandarin oranges, drained
Handful of shelled roasted and salted sesame seeds
Handful of dry toasted sliced almonds

1. Place sugar, pepper, salt, oil, vinegar, sesame oil, and sesame seeds in a mason jar fitted with a lid and shake like crazy. Set aside.
2. Add cabbages, carrots, cucumber, snap peas, red pepper, green onion, oranges, sesame seeds, and almonds in a large bowl.
3. Give the dressing another shake and pour over salad. (Pour as much or little dressing as you desire)
4. Toss until salad is well coated with dressing. Enjoy

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂

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