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Remove woody base of asparagus and discard.
Remove asparagus tips and reserve.
Cut asparagus stems on the bias. Combine with asparagus tips.
Blanch asparagus pieces in hot water - 30 seconds. Quickly chill and reserve.
Clean green onions and thinly slice on a bias - white and green parts. Reserve.
Clean and core red pepper. Cut pepper in half pole to pole. Slice as thin as possible. Reserve.
Remove outer leaves and core from cabbage. Thinly slice. Reserve.
Clean cilantro leaves from stems. Reserve.
Combine all salad ingrediets in a bowl, and toss with remaining 12 oz of dressing.
Top with sesame seeds for service.
Quantity
4
Quantity Unit
quarts
Servings
Prep Time (minutes)
20
Cook Time (minutes)
1
Ready In (minutes)
21
Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted.
Ingredients
Amt.
Measure
Ingredient
10
1/2
cups
miso paste (white)
3
1/2
cups
soy sauce
7
cups
Vinegar, rice
112
tablespoons
Mirin (rice cooking wine)
30
1/3
tablespoons
ground ginger
3
1/2
cups
vegetable oil
37
1/3
tablespoons
Sriracha
Steps
Sequence
Step
1
Remove woody base of asparagus and discard.
Remove asparagus tips and reserve.
Cut asparagus stems on the bias. Combine with asparagus tips.
Blanch asparagus pieces in hot water - 30 seconds. Quickly chill and reserve.
Clean green onions and thinly slice on a bias - white and green parts. Reserve.
Clean and core red pepper. Cut pepper in half pole to pole. Slice as thin as possible. Reserve.
Remove outer leaves and core from cabbage. Thinly slice. Reserve.
Clean cilantro leaves from stems. Reserve.
Combine all salad ingrediets in a bowl, and toss with remaining 12 oz of dressing.
Top with sesame seeds for service.
2
Remove asparagus tips and reserve.
Cut asparagus stems on the bias. Combine with asparagus tips.
3
Blanch asparagus pieces in hot water - 30 seconds. Quickly chill and reserve.
4
Clean green onions and thinly slice on a bias - white and green parts. Reserve.
Clean and core red pepper. Cut pepper in half pole to pole. Slice as thin as possible. Reserve.
5
Clean cilantro leaves from stems. Reserve.
Combine all salad ingrediets in a bowl, and toss with remaining 12 oz of dressing.
Top with sesame seeds for service.
