Mixed Green Salad with Sichuan Peppercorns

  • Serves

    serves 4


This boldly flavored and refreshing late-summer salad is based on one served at Chase's Daily in Belfast, Maine.


  • 1 1⁄2 tbsp. finely chopped ginger
  • 1 tbsp. tamari
  • 1 tbsp. rice vinegar
  • 2 tbsp. Asian sesame oil
  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. fresh orange juice
  • 1 tsp. chile oil
  • 1 tsp. sichuan peppercorns
  • 6 cups loosely packed mixed Asian salad greens, like mizuna and tatsoi
  • 3 cups thinly sliced napa cabbage
  • 4 small red radishes, thinly sliced crosswise
  • 3 radishes, quartered lengthwise
  • 1⁄2 medium carrot, julienned
  • 1 kohlrabi, cut into matchsticks
  • Thai basil leaves, for garnish
  • Cilantro leaves, for garnish
  • Mint leaves, for garnish


Step 1

Combine the first seven ingredients in a small bowl.

Step 2

Heat an 8" skillet over medium heat. Add the peppercorns and cook, swirling the pan constantly, until the peppercorns are toasted and fragrant, about 1 minute. Transfer peppercorns to a spice grinder and grind into a fine powder. Whisk ground peppercorns into dressing.

Step 3

In a large bowl combine greens, cabbage, and vegetables and toss with the dressing. Serve the salad garnished with basil, cilantro, and mint.

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