To make the dressing:
Whisk the vinegar, soy sauce, sugar, sesame oil and red pepper with the oil. Set aside. (Makes 1/2 cup).
To make salad:
Toss together the cabbage, lettuce, pears, carrots, and green onion in a large bowl, and drizzle with Asian Sesame Dressing, tossing gently to coat. Sprinkle with sesame seeds, if desired. Serve immediately.
Combine shrimp, orange, bell pepper, and green onions in medium bowl. Toss with Asian Pineapple Dressing, to taste.
Divide salad on 2 large plates. Spoon shrimp mixture over each salad. Refrigerate leftovers.
ool.
To make the dressing, in a bowl, mix together
For the Sesame Dressing: Mix well until sugar is dissolved.
For the Salad: In large mixing bowl combine cabbage, carrots, red cabbage with sesame dressing and toss well. Place in serving bowl and top with grilled chicken, diced 1/2 inch, almonds, red bell peppers, fried wontons, green onions, mandarin oranges and sesame seeds. Serve immediately.
hrimp, fish, garlic, ginger and sesame oil until the mixture forms
To make dressing: add all dressing ingredients to the container of
Peanut-Sesame Dressing: Blend all the ingredients except
To make Sesame Dressing: Whisk together sesame oil, tahini, vinegar and soy sauce in small bowl.
To make Salad: Cook edamame according to package directions. Rinse under cold water to cool. Drain well.
Divide edamame, tatsoi, mizuna, cucumber, tofu and green onion among 4 plates.
Drizzle with Sesame Dressing. Sprinkle with sesame seeds, and serve.
Cook orzo in boiling salted water to cover 8 minutes or until tender; drain. Rinse with cold water; drain again. Combine orzo and oil, tossing gently. Spoon half of orzo into a large glass bowl; top with half each of carrot strips, raisins and sunflower kernels. Repeat layers and drizzle 1 cup Sesame Dressing over top. Combine chopped parsley and sliced green onions; sprinkle over salad. Serve with remaining Sesame Dressing. Yield: 10 servings.
ake the dressing: Put mayonnaise, sour cream, ginger, garlic, sesame oil and
ag. Combine stir fry sauce, Asian toasted sesame dressing, soy sauce, and teriyaki
ix thoroughly.
Shake Kraft Asian Toasted Sesame dressing and pour into the
cool.
Meanwhile, for the sesame dressing, whisk all ingredients in a
Combine lettuces, cabbage, carrots, peppers and onions with cheese in a large bowl and toss together.
When ready to serve, dish up a portion and add rice noodles, nuts and sesame to taste.
Top with dressing and enjoy!
side.
If using white sesame seeds, toast them in a
Heat greased grill to medium-high heat.
Thread shrimp onto 8 skewers; sprinkle with seasoning, turning skewers to evenly coat both sides of each shrimp. Grill 3 minute on each side or until shrimp turn pink.
Cover 4 large plates with spinach; top with next 6 ingredients.
Drizzle with dressing; top with shrimp.
Stir together all ingredients.
Cover and chill until ready to serve.
Note: I think with this recipe I will try to infuse the red pepper into the vegetable oil.
Combine first 5 ingredients in a small bowl and whisk.
together.
Toast sesame seed on top of stove, be careful not to burn them.
Add to dressing.
In a medium bowl combine cucumber, carrots, red bell pepper, and onion.
In another small bowl combine the ingredients for the sesame dressing and whisk together.
Pour dressing over cucumber mixture and chill until chilled. Add cashews just before serving and toss.
Pour desired amount of Asian coleslaw dressing over cabbage mix and