recipes:salads:tropical_fruit_salad_with_sriracha-sesame_vinaigrette
Serves 6
DRESSING
- 1/4 cup toasted sesame oil
- 1/4 cup seasoned rice vinegar
- 1/2 cup honey
- 2 tablespoons sriracha
- 2 tablespoons white sesame seeds
- 1/4 teaspoon low-sodium soy sauce
In a bowl, combine the sesame oil, vinegar, honey, sriracha, sesame seeds, and soy sauce. Whisk thoroughly; set aside.
SALAD
- 1 medium pineapple, peeled, cored, and cubed
- 2 mangoes, peeled, cored, and cubed
- 1 papaya, peeled and cubed
- 2 bananas, peeled and sliced
- 2 kiwis, peeled, halved lengthwise, and sliced
- 1 pint strawberries, hulled and quartered
- 1/2 cup sweetened flakes coconut
- Handful fresh mint leaves, cut into ribbons (for garnish)
In a large serving bowl, combine the pineapple, mangoes, papaya, bananas, kiwis, and strawberries. Add the dressing and toss gently. Sprinkle with coconut and mint.
Adapted from “The Sriracha Cookbook”
source: http://www.boston.com/lifestyle/food/dishing/2011/02/fruit_with_roos.html
recipes/salads/tropical_fruit_salad_with_sriracha-sesame_vinaigrette.txt · Last modified: 2017/12/19 19:42 by admin