Chinois on Beverly Salad

Chinois On Beverly Salad, from Nic’s on Beverly, is a delightful salad from one of our favorite new restaurants in LA. This plant-based eatery is fully vegan without shoving it in your face, if you know what we mean, and it’s honestly so refreshing. It’s just filled with delicious food that happens to be made with only plant-based ingredients. We got the recipe for this Chinois on Beverly Salad because it is seriously delicious. It’s crispy, crunchy, and zesty, and should definitely be in your recipe repertoire. It’s made with a yuzu sesame vinaigrette, wontons, pickled ginger, napa cabbage, and cashews. YUM.

Chinois on Beverly salad with Yuzu Sesame Vinaigrette

For the salad mix:

• 1 lb shredded napa cabbage

• ½ lb shredded carrots

• ¼ lb shredded radicchio

• 1 cup cashews, toasted at 300* for 15 minutes

• 1 cup green onions, julienned and soaked in ice water

• 1 cup orange segments

• 1 cup pickled pink ginger

• ¼ cup toasted sesame seeds

• 2 cups wontons, julienned and fried at 325*

For the vinaigrette:

• 1 cup veganaise (or alternative mayonnaise option) 

• 1 /2 cup tahini

• 2 tbsp yuzu juice

• ¼ cup rice wine vinegar

• 2 tbsp minced shallots

• 2 tbsp sesame oil

• 2 tbsp tamari soy sauce, gluten free

• 2 tbsp sesame seeds

• 1 cup canola oil

• 1 tsp kosher salt

Directions:

1. In a small bowl using a whisk mix all ingredients together and set aside

For the salad:

1. Using a medium size bowl mix all salad ingredients together except wontons. Drizzle with vinaigrette, toss salad and place in serving bowl. Garnish with wontons

2. Enjoy!