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Secret Recipe: Fang's 8 Treasure Salad

Photo by Kathy Fang

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email schuyler@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

This bold salad from Fang Restaurant—by chef-owner Kathy Fang, who grew up tasting the beloved dishes at her father's restaurant, House of Nanking—is a perfect summertime combination of fresh vegetables, herbs, spices, and bold flavors. Feel free to add a protein of your choice, but it’s perfectly great on its own. 

8 Treasure Salad 

Serves 2

Salad:

1 cup shredded broccoli stems

1 cup shredded carrots

1 whole bok choy stalk split into quarters or eighths, lengthwise

1 cup shredded purple cabbage

2 cups baby pea shoots

1/2 apple, cut into thin slices

1 tablespoon thinly sliced ginger

1/4 cup julienned green onions

 

Honey Apple Soy Vinaigrette Dressing:

3 tablespoons apple cider vinegar

1 tablespoon soy sauce

4 tablespoons sesame oil

2 tablespoons mesquite honey

1 teaspoon really finely minced garlic

1. Whisk all ingredients for the dressing vigorously until fully incorporated and set aside.

2. Pour the dressing onto the ingredients for your salad in a large glass bowl.

3. Toss and let it sit for 3-4 minutes so the dressing marinates the vegetables. This will allow your cabbage, broccoli, and carrots to absorb the flavor.

4. Serve and garnish with a few slices of apple.