Things are heating up this week in Seattle. It’s actually supposed to be in the 80s! It is much welcomed after the super rainy April we had. And when the weather turns warm, I like to turn to cooler, simple dishes. Dishes like this Asian Cabbage Salad with Ponzu Dressing.
This salad just might be my new favorite. And it has quickly become my new go to salad for busy nights. It comes together so easy. Just a quick cook of the snap peas. Mix it all together, pour the dressing over the top and voila! A super delicious salad that is perfect as a dinner side dish or a light lunch.
If you aren’t sure what ponzu is, it is a citrus based sauce that is popular in Japanese cooking. I have loved using it as a dip for years. I like dipping potstickers or egg rolls in it. But until recently, I never really thought to use it as a dressing. I’m not quite sure why. I mean it says dressing on the side of the bottle. I did doctor it up a bit for this recipe. Instead of using it straight out of the bottle I mix in a little sesame oil, sesame seeds and garlic powder. It just adds a nutty, garlicky flavor to the citrus sauce and works very well as a salad dressing. And as much as I enjoyed the crisp fresh veggies, I must say that the dressing is my favorite part.
I’m not going to lie, I actually made the salad a second time a couple of days later just so I could have an excuse to make the dressing again. It is that good.
And now that I’m thinking about it, I think I might try to make this into a meal by adding some shredded cooked chicken, or maybe even some shrimp.
Yay! More recipe testing means more chances to enjoy the dressing!
Mix all of the dressing ingredients together. Let set at room temperature while you prepare the salad.
Bring a small pot of water to a boil. Add in the snap peas and cook 2 -3 minutes or just until bright green. Drain and run quickly under cool water.
Combine all of the salad ingredients together in a bowl. Toss with dressing and serve.