nformation: CALORIES (per 1/4 recipe) 340kcal; FAT 4.5g; CHOL
Place chicken in a deep frying pan. Cover with cold water. Bring to a simmer over high heat. Reduce heat to low, simmer for 7 minutes or until cooked through. Using a slotted spoon, transfer chicken to a heatproof plate. Cool, then shred the chicken.
Combine shredded chicken, cabbage, cucumber, pepper, carrot, bean sprouts, cilantro and green onions in a glass bowl. Pour dressing over and toss to combine. Serve.
hred 1 head of Napa cabbage and add 4 green onions
aste and shallot. Add the cabbage, carrots, cucumbers and shrimp and
eanwhile, for salad, toss sugar snap peas, snow peas, cabbage, pepper, bean
f a salad or use to make Asian (Chinese) tabbouleh cabbage rolls (no
To make the dressing, whisk the lime juice, fish sauce, sugar and chili together in a small bowl until the sugar dissolves.
In a medium bowl, combine the calamari, oil, ginger and garlic. Toss to coat, then cover and chill for 10 mins.
Preheat a griddle pan to high. Cook the calamari for 1-2 mins, turning, until curled and golden. Place the salad, cucumber, tomatoes and herbs in a serving bowl and top with cooked calamari. Drizzle with dressing, toss well and serve.
Toss greens, cabbage and cilantro with dressing. Top with remaining ingredients.
eanwhile, to make the Asian herb salad, combine salad greens, herbs and chili
To prepare dressing, combine first 8 ingredients, stirring with a whisk until sugar dissolves.
To prepare salad, combine cabbage and next 5 ingredients (through cucumber) in a large bowl.
Drizzle dressing over salad, and toss well to coat.
Sprinkle with peanuts; garnish with mint sprigs, if desired. Serve immediately.
Snap off and discard fibrous stem ends of asparagus.
Rinse asparagus; drain.
Bring 1 inch of water to boiling in a medium saucepan.
Place asparagus in steamer basket; cover and steam for 4 minutes or until asparagus is crisp-tender.
Drain; gently rinse with cool water.
Combine green cabbage, red cabbage, carrot, parsley and onion in a large bowl.
Mix sesame oil, rice vinegar and salt together in small bowl; add to cabbage mixture and toss to coat.
Divide asparagus spears among six salad plates; top with cabbage mixture.
Slice Boar's Head Teriyaki(TM) Style Chicken into strips and place to the side. In a large salad bowl, combine carrot, cabbage, lettuce, red bell pepper, oranges, basil, almonds, and sesame seeds. Toss lightly to mix all ingredients, and top with the chicken. Garnish with wonton strips.
In a small bowl, whisk together orange zest, orange juice, ginger, rice vinegar, honey, and olive oil. Season the dressing with salt and pepper to taste and drizzle over salad.
COMBINE peanut butter, salad dressing mix, crushed red pepper, vinegar, oil and water in medium saucepan. Cook on medium-low heat until peanut butter is completely melted and mixture is well blended, stirring frequently.
ADD chicken; cook until heated through, stirring constantly.
TOSS cabbage with red bell peppers in large bowl. Add chicken mixture; mix lightly. Sprinkle with peanuts just before serving.
Mix salad ingredients together.
Mix all dressing ingredients together (including minced cilantro stems but not including cilantro leaves) and shake to combine.
Pour dressing over salad before serving.
Note: You can dress the salad several hours before serving to allow the flavors to meld but if you are making several days worth of salad as I usually do, do not dress the salad until the day you will serve it.
Cut the carrot and cucumber into ribbons and then into thin strips.
Toss with cabbage, vermicelli, capsicum, spring onions and peanuts until combined.
Combine dressing, chilli sauce and coriander. Stir through salad ingredients. Chill before serving.
Melt butter in a medium skillet on low heat.
Add ramen noodles, almonds and sesame seeds.
Cook, stirring often, until golden brown.
Remove from heat, cool.
In a small saucepan bring oil, sugar and vinegar to a boil for one minute.
Cool.
Stir in soy sauce.
In a large bowl, combine cabbage, onions, noodles and soy sauce mixture.
Toss well.
Serve NOTE: The prep time does not include the cool down time for the noodles and oil/vinegar/sugar mixtures.
This salad is best served at room temperature.
b>cabbage with dressing. Place on top of wonton strips.
Top salad
Toast almonds until browned, leave to one side.
Toast sesame seeds, they brown very quickly.
In a small container combine dressing, soy sauce and sugar, shake until sugar has dissolved.
Place shredded cabbage, sliced celery and shallots in a large serving bowl.
When ready to serve toss the noodles, sesame seeds, almonds and dressing with cabbage at the last minute as the noodles soften quickly.
Sprinkle with the chopped red and green capsicum for colour.
Combine dressing ingredients and heat until it comes to a boil.
Let cool and refrigerate.
Melt butter in frying pan.
Brown broken noodles, almonds, and sesame seeds in butter.
Set aside.
Keep dressing, dry mixture, and cabbage seperate.
Mix all 3 together 15 minutes before serving.
This is best served cold and fresh.
There are 2 options for preparing this dressing.
You can either mix ingredients in a blender, which makes it a little frothy, OR you can finely mince the garlic and ginger, and whip the rest of the ingredients together with a wire whisk. Either way, it's fabulous!
You can easily double this recipe. Just keep the 2 to 1 ratio for the garlic and ginger, and the soy sauce and vinegar.