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Categories:
dressing orange rice vinegar soy sauce sesame oil brown sugar Chile Sauce Salad canola oil red bell pepper carrot sugar snap peas kosher salt green onions baby spinach sesame seeds
Viewed: 30 - Published at: 8 years agoIngredients
- Dressing:
- 1 large orange
- 1 tablespoon rice vinegar
- 2 teaspoons low-sodium soy sauce
- 1 1/2 teaspoons dark sesame oil
- 1 teaspoon brown sugar
- 1 teaspoon hot chile sauce (such as Sriracha)
- Salad:
- 2 teaspoons canola oil
- 1 1/2 cups thinly sliced red bell pepper
- 3/4 cup thinly sliced carrot
- 12 ounces sugar snap peas, trimmed
- 1/2 teaspoon kosher salt
- 1/2 cup diagonally cut green onions
- 1 (6-ounce) package fresh baby spinach
- 1 teaspoon sesame seeds, toasted
Method
- To prepare dressing, grate 1 teaspoon rind; squeeze 1/3 cup juice from orange over a bowl. Set rind aside. Combine juice, vinegar, and next 4 ingredients (through chile sauce) in a small bowl; stir with a whisk.
- To prepare salad, heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add bell pepper and carrot to pan; saute 1 minute, stirring occasionally. Add reserved orange rind, sugar snap peas, and salt to pan; saute 2 minutes, stirring occasionally. Transfer pea mixture to a large bowl; cool 5 minutes. Stir in green onions and spinach. Pour dressing over salad; toss gently to coat. Sprinkle with sesame seeds. Serve immediately.
