With soy sauce, ginger, garlic and fresh ingredients, this salad has an Asian flare.
Good recipes endure. And my wife, Trish, has been making this recipe for more than 20 years. It’s a favorite appetizer at Christmas time in the RootsLiving house, but she also made it this week when we had our next-door neighbors over for a cookout.
She found the recipe in an old cookbook that a previous tenant left in her apartment before we were married.
- 1/2 lb cooked shrimp
- 1/4 lb sliced ham
- 1 small green pepper
- 4-6 spring onions (scallions)
- 1 cup fresh bean sprouts
For the Dressing:
- 4 tablespoons of peanut or light sesame oil
- 4 teaspoons of vinegar
- 2 teaspoons of soy sauce
- 1 teaspoon of grated, fresh ginger
- 1 clove of garlic, chopped
- 1/2 teaspoon chili oil (optional)
What To Do:
Cut the ham into ribbons.
Halve the pepper, remove the seeds, and slice finely.
Cut the spring onions (scallions) diagonally.
Rinse the bean sprouts and nip the ends.
Combine the shrimp and ham with the vegetables in a bowl and chill until ready to serve.
To Make the Dressing
Place all the dressing ingredients in a bowl and beat with a fork or whisk until it thickens a little.
Just before serving, pour the dressing over the salad and toss to coat evenly.
(Photo by Mark Micheli)
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