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Sarasota's Green Veggie Oriental Salad

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“Just green vegetables. A nice mix of fresh asparagus, green beans, snow peas and enoki mushrooms over a bed over Chinese cabbage and water chestnuts with a sesame dressing. I love it. Now if you wanted ... you can add thin strips of grilled chicken, salmon, or any white fish; pork tenderloin, shrimp or scallops; or keep it just as a vegetarian dish. It is so pretty to serve for dinner parties because I arrange all the different vegetables (grouped together) on top of the cabbage, then top with the toasted sesame seeds. This idea for this came from a old Family Circle magazine and was one of the first dishes I made for a company party when I moved to Florida and became one of my favorite salads.”
6-8 Plates of salad

Ingredients Nutrition

  • Salad
  • 1 head Chinese cabbage (shredded)
  • 13 lb snow peas (stem end trimmed, but not cut)
  • 12 green beans (stem end trimmed, but not cut)
  • 12 lb asparagus (trim the bottom 1-inch of the stem)
  • 4 ounces enoki mushrooms (found in all gourmet markets, major grocery stores, and stores such as Whole Foods)
  • 8 ounces water chestnuts (sliced in matchsticks)
  • Dressing
  • 4 tablespoons vegetable oil (no olive oil, you could use canola)
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 2 scallions, chopped fine (white and green parts)
  • 2 garlic cloves, minced
  • Garnish
  • 1 tablespoon toasted sesame seeds


  1. Dressing -- Make that ahead. Simply add all the ingredients - except the scallions), mix well and set to the side. Make this even the day before. You can even chop your scallions ahead and just keep in a small baggie in the refrigerator. Right before serving, add in the scallions and then serve this chilled dressing over the salad.
  2. Salad -- First in a large serving platter, shred your cabbage and add in the chopped water chestnuts, toss and just set to the side. This will be your serving dish.
  3. Sesame Seeds -- In a small sauce pan (dry, no oil) add the sesame seeds and cook just a minute on medium high heat. Watch them carefully, they only take a minute to toast up. Once done just set to the side.
  4. Vegetables -- We need to blanch each of the vegetables (not the mushrooms). In the same pan you just used for the sesame seeds, fill it with about 1 - 1 1/2 cups water and bring to a medium high boil. Second -- Have a small pan or small bowl filled with ice water to drop the vegetables in after you cooked them for a few minutes. Called blanching. The cold water will stop the vegetables from cooking and seal in the nice bright green color.
  5. Asparagus - Add to the pan and cook just 2-3 minutes until tender but crisp. Remove and add to the ice water for just a minute. Remove, drain and set on a plate to cool.
  6. Peas - Same thing as the asparagus, 2-3 minutes until tender but crisp. Remove and add to the ice water for just a minute. Remove, drain and along side the asparagus to cool. You may need to add a few more ice cubes to the water to make sure it is still cool.
  7. Beans - Same once again, but they will take 5-8 minutes until tender but crisp. Remove and add to the ice water for just a minute. Remove, drain and add along side the asparagus and peas.
  8. Serve -- Don't forget to mix up your dressing you already made and add the scallions. Top your platter with the cabbage and water chestnuts with the vegetables grouped. Arranged. Beans and asparagus in the center, Peas a few on each side and then top with the enoki mushrooms. Add your toasted sesame seeds and then right before serving, add your dressing right over the top.
  9. Enjoy! This is such a pretty salad and so much fun to serve for dinner parties or for special events. It will easily serve 8 people. And as I mentioned, you can make this a complete dinner by adding some grilled chicken, grilled fish, shrimp or even some grilled flank or skirt steak. arrange that on top of the salad as well.

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