Sea Parsley Salad With Rice Wine Vinaigrette Recipe

Name: Sea Parsley Salad With Rice Wine Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons sesame oil; 3 tablespoons vegetable oil; 1/2 shallot, minced; 4 teaspoons rice wine vinegar; 2 teaspoons lemon juice; 1 tablespoon soy sauce; ⅓ cup vegetable oil; 4 cups (about 3 ounces) sea parsley; 3 carrots, peeled and julienned; 1 1/2 cups peeled and julienned jicama; 2 cucumbers, peeled, seeded and finely julienned; 1 tablespoon toasted sesame seeds

Servings: persons

2 teaspoons sesame oil
3 tablespoons vegetable oil
1/2 shallot, minced
4 teaspoons rice wine vinegar
2 teaspoons lemon juice
1 tablespoon soy sauce
⅓ cup vegetable oil
4 cups (about 3 ounces) sea parsley
3 carrots, peeled and julienned
1 1/2 cups peeled and julienned jicama
2 cucumbers, peeled, seeded and finely julienned
1 tablespoon toasted sesame seeds

1
To make the dressing, combine all ingredients in a blender, and process until smooth.
2
Set aside.
3
To make the salad, heat the vegetable oil in a small heavy skillet over medium-high heat, and add one-third of the sea parsley.
4
Cook, stirring occasionally, until the parsley is crispy, about 4 minutes.
5
Remove the parsley with a slotted spoon, and drain on paper towels.
6
In a large bowl, combine carrots, jicama, cucumber and remaining sea parsley, and toss.
7
Toss again with the dressing.
8
Crush the fried sea parsley, and sprinkle it over the salad, along with the sesame seeds.
9
Serve.

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons sesame oil, 3 tablespoons vegetable oil, 1/2 shallot, minced, 4 teaspoons rice wine vinegar, and more.

Yes, Sea Parsley Salad With Rice Wine Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Sea Parsley Salad With Rice Wine Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions