Wednesday, October 6, 2010

Asian Style Salad

Asian Style Salad
8 - 10 Servings

Note:  This is the Chinese Chicken salad without the chicken and honey.
1 head Romaine lettuce, shredded
1 head napa cabbage, shredded
1 large carrot, grated
1 bunch scallions cut on the bias
1 bunch cilantro, coarsely chopped
2 red bell peppers, sliced thin
For the Dressings
1 cup grapes seed oil
2 tablespoons sesame oil
½ teaspoon crushed red chili peppers
3 tablespoons minced ginger
1 tablespoon minced garlic
¾ cup of rice vinegar
¼ cup tamari

Prep all vegetables and mix together in a large bowl.
Blend dressing in a blender or with an immersion blender [hand wand].
Pour ¼ cup over salad and mix thoroughly, then refrigerate until ready to serve.
Use remaining dressing to serve over salad when platting. 
You can store any excess dressing in an airtight container in the refrigerator for up to 30 days.

1 comment:

  1. EXCELLENT with shredded chicken breast on top of it. This salad is even a winner with picky teenagers. And with all the cabbage it in, don't be surprised if you lose weight while you graze.