International Salads

Korean Chap Chae
Vietnamese Rice Noodle Salad
Taco Salad
Japanese Soba Salad
Master Kale, Salad Green, and Spinach Salad with Asian and Italian Dressings, Nuts and Fruit
Appetizer Edamame Hummus and Fresh Vegetables

Well, it’s a no-brainer that salads are plant-based, right? Then why are so many salads full of unhealthy, heavy foods? I will show you how to make such good salads that you’ll be known for them. When I’m invited to a potluck or group dinner I love to bring one of my salads. Invariably they are one of the most popular dishes. Why? Because I have learned how to combine really fresh, local vegetables, flavorings and textures to create a sensational taste experience. Korean Chap Chae, a special sweet potato glass noodle salad with sesame dressing, loaded with shiitake mushrooms and carrots, Vietnamese Noodle salad with rice noodles and a technique to fry tofu strips to provide texture, Taco Salad, chock full of beans, corn, chiles, and protein with creamy avocado dressing, and Japanese Soba Noodle Salad are the stars. I will also show you a master salad recipe I use over and over again that combines chopped kale, salad greens, dried fruit, nuts, and a glorious apple cider vinegar dressing with a hint of Asian flavors as well as my balsamic vinaigrette with the traditional vinegar of Modena. This salad never fails to get requests for the recipe whenever I bring it. You will leave this class with some new favorites to make for yourself or take to your next potluck. $45.00 per person
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Advance Payment is required via Pay Pal, recipient juliadunaway@gmail.com or mail a check. When you register, leave your contact email address and I’ll give you the mailing address if you’re using a check.
If you are unable to attend your class you can transfer your spot to someone else, or if you notify me in writing two weeks before the class, I will refund your money or give you credit for a future class.