Recipe

January 24, 2020

Sobo’s Pacific Rim Salad

Recipe: Lisa Ahier, Chef at Sobo Restaurant

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Prep Time: 25 minutes

Total Time: 30 minutes

“If I could eat only one dressing for the rest of my life, it would be my Ginger Soy Vinaigrette,” says Sobo‘s chef Lisa Ahier. “The zesty, punchy combo of soy and ginger always pounces on my palate, especially with raw veggies and lettuces. This salad is a wonderful base for a grilled piece of fish, chicken or even tofu.”

Ingredients

Ginger Soy Vinaigrette

  • 1⁄4 cup soy sauce
  • 2 tbsp mushroom soy sauce
  • 2 tbsp mirin
  • 1 tbsp rice vinegar
  • 1 tbsp lime juice
  • 1 tbsp honey
  • 1 tbsp minced garlic
  • 2″ piece fresh ginger, minced
  • 1 green onion, chopped
  • 1⁄2 cup canola oil
  • 1 tbsp sesame oil

Salad

  • 2 cups fresh lettuce mix (such as an Asian greens mix)
  • 1⁄2 medium beet, peeled and julienned
  • 1⁄2 small jicama, peeled and julienned
  • 1⁄4 medium red bell pepper, julienned
  • 1 medium carrot, julienned
  • 10 snow peas, string removed and julienned
  • 1⁄2 cup sunflower sprouts
  • 2 tbsp toasted sesame seeds

Directions

Yield: Serves 4

Make Dressing

  1. In medium bowl, combine soy sauces, mirin, vinegar, lime juice, honey, garlic, ginger and green onion.
  2. Add canola and sesame oils, and whisk to combine (dressing can be made and refrigerated up to 1 week ahead).

Assemble Salad

  1. On plate, stack salad ingredients on top of each other in order listed. Drizzle vinaigrette over top and serve.
Photographer:

Jeremy Koreski

Source:

The Sobo Cookbook: Recipes from the Tofino Restaurant at the End of the Canadian Road by Lisa Ahier and Andrew Morrison ©2014 Appetite by Random House

Tags: Fresh Lunch Recipe Recipe Salad salad recipe salads Seaweed Tofino

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