ORANGE ASIAN SALAD DRESSING RECIPES

ASIAN PEAR SALAD WITH PEANUT-LIME DRESSING RECIPE | BON ...

Asian Pear Salad With Peanut-Lime Dressing Recipe | Bon ... image

This sweet-tart salad gets its satisfying crisp-crunchy texture from floral Asian pears and nutty raw cauliflower.

Provided by Peter Som

Yield 8 Servings

Number Of Ingredients 17

Ingredients

1 Tbsp. unsalted butter
2 Tbsp. fresh orange juice
1 tsp. five-spice powder
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
½ tsp. sugar
½ cup unsalted dry-roasted peanuts
½ cup creamy peanut butter
½ cup grapeseed oil or vegetable oil
⅓ cup fresh lime juice (about 3 limes)
2 Tbsp. honey
1 Tbsp. plus 1 tsp. soy sauce
1 Tbsp. unseasoned rice vinegar
Kosher salt
1 large head of cauliflower (about 2½ lb.)
1 large Asian pear, thinly sliced
2 cups arugula
1 cup (packed) cilantro leaves with tender stems

Steps:

Melt butter with orange juice, five-spice powder, salt, and sugar in a medium skillet over medium heat. Add peanuts and cook, stirring, until peanuts darken and orange juice mixture reduces to a glaze, 5–7 minutes. Scrape peanuts onto a plate; let cool. Do Ahead: Peanuts can be prepared 3 days ahead. Let cool; store airtight at room temperature.
Whisk peanut butter, oil, lime juice, honey, soy sauce, and vinegar in a large bowl until smooth. Season dressing with salt.
Cut cauliflower into quarters through stem; trim core. Thinly slice on a mandoline or with a sharp knife; coarsely chop any stray florets. Add cauliflower, Asian pear, arugula, cilantro, and half of peanuts to dressing and toss to coat.
Divide salad among plates or arrange on a platter and top with remaining peanuts.

ASIAN PEAR SALAD WITH PEANUT-LIME DRESSING RECIPE | BON ...

Asian Pear Salad With Peanut-Lime Dressing Recipe | Bon ... image

This sweet-tart salad gets its satisfying crisp-crunchy texture from floral Asian pears and nutty raw cauliflower.

Provided by Peter Som

Yield 8 Servings

Number Of Ingredients 17

Ingredients

1 Tbsp. unsalted butter
2 Tbsp. fresh orange juice
1 tsp. five-spice powder
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
½ tsp. sugar
½ cup unsalted dry-roasted peanuts
½ cup creamy peanut butter
½ cup grapeseed oil or vegetable oil
⅓ cup fresh lime juice (about 3 limes)
2 Tbsp. honey
1 Tbsp. plus 1 tsp. soy sauce
1 Tbsp. unseasoned rice vinegar
Kosher salt
1 large head of cauliflower (about 2½ lb.)
1 large Asian pear, thinly sliced
2 cups arugula
1 cup (packed) cilantro leaves with tender stems

Steps:

Melt butter with orange juice, five-spice powder, salt, and sugar in a medium skillet over medium heat. Add peanuts and cook, stirring, until peanuts darken and orange juice mixture reduces to a glaze, 5–7 minutes. Scrape peanuts onto a plate; let cool. Do Ahead: Peanuts can be prepared 3 days ahead. Let cool; store airtight at room temperature.
Whisk peanut butter, oil, lime juice, honey, soy sauce, and vinegar in a large bowl until smooth. Season dressing with salt.
Cut cauliflower into quarters through stem; trim core. Thinly slice on a mandoline or with a sharp knife; coarsely chop any stray florets. Add cauliflower, Asian pear, arugula, cilantro, and half of peanuts to dressing and toss to coat.
Divide salad among plates or arrange on a platter and top with remaining peanuts.

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