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Houttuynia Cordata Wild Rice Salad is a healthy, modern version of the American Wild Rice Salad which is popular in the Napa Valley region of California, a delightful mixture of wild rice, sweetcorn, celery, bell pepper, courgettes, tomatoes, almonds and cranberries flavoured with mint and Houttuynia Cordata leaves with wasabi vinaigrette. It’s as much a feast for the eyes as it is for the mouth!
Salad Ingredients
3 cups cooked wild rice
1 cup corn kernels
2 finely chopped celery stalks
1 diced red pepper
1 finely chopped zucchini
2 tomatoes, peeled & diced
1 finely chopped onion
1/2 cup toasted almonds
1/2 cup dried cranberries
2 tbls finely chopped mint
Finely chopped Houttuynia Cordata leaves to taste
Directions
Place all the ingredients except the Houttuynia Cordata leaves in a bowl and toss together well. Taste the Houttuynia Cordata leaves before adding as the flavor can vary immensely; depending on strength of taste add to taste accordingly.
Wasabi Vinaigrette Ingredients
1/4 cup rice wine vinegar
2 tbls wasabi paste
1/4 cup soy sauce
2 tbls brown sugar
Juice of one orange
1 finely chopped garlic clove
1 inch square of ginger, peeled and finely chopped
1/4 cup toasted sesame oil
1/4 cup extra virgin olive oil
Directions
Mix together the rice wine vinegar and wasabi paste until smooth.
Add the soy sauce, brown sugar, orange juice, garlic, and ginger and stir together.
Blend the sesame and olive oils and whisk while pouring the oils into the vinegar mix.
Pour the vinaigrette into the salad and toss until the salad is well covered.
Houttuynia Cordata is known to have a number of medicinal uses, to read more about them please visit http://www.dokudamihealing.com
For more information about “Houttuynia Cordata”, please call Khun Jan on +66 (0) 81-205-0575
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