Casa Pearl Golden Salad
I went to visit a friend out of town recently, and she took me to a restaurant called Casa Pearl just to have this salad. As soon as I took a bite, I got it, and then instantly tried to recreate it once home! In my opinion, this makes the perfect lunch.
  • 1/2 Napa cabbage(or green cabbage)
  • 2 avocado
  • 1 orangesupremed
  • Salted peanutschopped
  • handful fresh minttorn.
  • 2Tbsp. fresh cilantrotorn.
  • 2Tbsp. fresh basiltorn.
  • 1 onioncut thinly into rounds
  • grapeseed oil
  • 3cloves garlic minced
  • 3Tbsp. fish sauce
  • 2Tbsp. lime juice
  • 1tsp. chili sesame oilcan get at Trader Joe’
  • 1tsp. maple syrup
  • 2Tbsp. water
  1. Start by crisping the onions. In a cast iron pan on med-high heat, cover the bottom of the pan with grapeseed oil (a high temperature oil) and once sizzling hot, add the thin onion rounds. Cook until browned and remove with tongs to a plate lined with paper towels, where they will crip up. Set aside until serving.
  2. Finely chop the cabbage, using a knife or mandolin, and place into a bowl. Add the avocado. Supreme an orange by removing the peel with a knife and then removing each orange segment from its membrane, and then cutting each segment in half. Save any juices for the dressing. Tear the herbs and add, and mix in the chopped peanuts, reserving some of the peanuts and the herbs for garnish. Combine.
  3. Make the dressing by whisking together all ingredients. Dress the salad and stir. Taste for seasoning and add more flavor as necessary. Garnish with additional herbs, peanuts, and the crispy onions.