Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.
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.
epper and sesame seeds.
For the vinaigrette, combine the sesame oil, one
lates and top with the sesame seeds and almonds.
Cook the brown rice in a rice cooker or on the stove top. Allow it to cool.
Mix together the edamame, rice vinegar, and agave.
Set out 4 bowls as the ingredients will be evenly divided among them. Place the lettuce in a bowl, topped with the rice, cucumber, carrot, green onion, sesame seeds, nori and avocado. Drizzle with vinaigrette and toss.
To Make the Green Onion-Miso Vinaigrette: Put everything in a blender and blend until smooth. Chill until ready for use.
Heat charcoal or gas grill to medium.
Grill loin filet about 25 minutes, turning occasionally, until internal temperature reaches 150 degrees F. Cool slightly and thinly slice.
Slice peaches and onion, set aside.
To make salad, layer salad greens, peas, onion, peaches and sliced filet in large bowl. Garnish with cashews. Serve with Asian sesame vinaigrette.
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.
PREPARE salad dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.
BREAK apart Noodles; place in large bowl. Discard Seasoning Packet or reserve for another use. Add coleslaw blend, onions, sunflower kernels and almonds to noodles; mix lightly.
ADD dressing; toss to coat. Serve immediately.
SUBSTITUTE: Prepare as directed, using GOOD SEASONS Asian Sesame Salad Dressing & Recipe Mix.
side to cool.
Honey-Sesame Vinaigrette: Combine all ingredients and whisk
he rice vinegar, wasabi powder, Asian sesame oil and 1 1/2
et aside.
Toast quinoa (recipe noted in intro) and cook
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.
sesame oil, ginger, and remaining green onion. Serve crab cakes with Asian
br>Marinade:
2 Tablespoons Asian sesame oil
2 Tablespoons fresh
side.
If using white sesame seeds, toast them in a
he grapeseed oil with the sesame oil over moderately high heat
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!
Preheat broiler.
Combine soy sauce, lemon juice, sesame oil, garlic and ginger in a small bowl.
Place red pepper and chicken on broiler pan 3 inches from heat.
Broil chicken, 3 minutes per side, until opaque.
Broil pepper until skin is black, turning, about 10 minutes.
Place pepper in brown paper bag until cool; peel, core, seed and slice into strips.
Slice chicken into strips.
Toss with pepper, noodles and sauce.
Serve warm or chilled.
Preheat broiler.
Combine soy sauce, lemon juice, sesame oil, garlic and ginger in a small bowl.
Place red pepper and chicken on broiler pan 3-inches from heat.
Broil chicken 3 minutes per side, until opaque.
(May want to put an extra chicken breast on the barbecue and use leftovers.)
1 lb. Chinese mustard greens (or bok choy or choy sum).
2 t. Asian sesame oil.
1 clove garlic, minced.
1-2 t. soy sauce.