Tony’s Asian Zing Salad

Ingredients

• 4 cups Napa cabbage, thinly sliced
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1 cucumber, seeded and thinly sliced
• 3 scallions, chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup chopped roasted peanuts
• 1 tablespoon toasted sesame seeds
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon grated fresh ginger
• 1 teaspoon toasted sesame oil
• 1 clove garlic, minced
• 1/2 teaspoon Tony’s chosen_product (Chili Lime Finishing Salt)
• Juice of 1 lime

Instructions

1. In a large bowl, combine Napa cabbage, shredded carrots, red bell pepper, cucumber, scallions, and cilantro. Toss ’em up good and even—this ain’t no sloppy salad.
2. In a smaller bowl, whisk together soy sauce, rice vinegar, honey, grated ginger, toasted sesame oil, minced garlic, lime juice, and Chili Lime Finishing Salt. Get it nice and smooth, like a smooth talker in a Jersey joint.
3. Pour the dressing over the salad and toss thoroughly so every leaf gets kissed by that flavor explosion.
4. Sprinkle roasted peanuts and toasted sesame seeds on top for crunch and that extra oomph. Like a perfect punch to the taste buds.
5. Chill the salad for 15 minutes to let the flavors mingle and get cozy. Remember, patience is a virtue in the kitchen and the streets.
6. Serve cold, straight up, and enjoy the vibrant, zesty goodness that’s as bold as Tony Negroni himself.
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