Combine salad.
Mix dressing and shake well to let flavors blend.
Toss greens and noodles with dressing just before serving. Add almond and sesame seed and mix lightly.
Combine all vegetables.
Toss lightly.
(Best served with \"Darlene's Delight\" salad oil dressing!)
ime.
Toss together all salad ingredients and add dressing, just
Chop cabbage into chunky pieces and add to salad bowl.
Drain water chestnuts, add to salad.
Chop green onions and add to salad.
top with 1 cup asian crunchy noodles.
add dressing just before serving and mix well.
( do not add dressing until just before serving or noodles get soggy!).
Combine salad ingredients in a large bowl and mix well.
Combine dressing ingredients in a jar and mix well (can be stored in fridge).
Immediately before serving pour dressing over salad and mix well.
eanuts.
To make the salad, mix the cabbage, green onions
hin slices. Serve with cucumber salad.
Thaw 8 wonton wrappers
Remove skin and flesh from duck, discarding bones. Shred the duck meat and skin. Using a vegetable peeler, slice cucumbers into ribbons.
In a large bowl, combine duck, cucumber, tat soi or pak choi, sprouts, mango and cashews. To make dressing combine the mango nectar, olive oil, brown sugar, and chili in a small bowl and whisk together. Season to taste.
Drizzle dressing over salad. Toss gently. Serve duck salad wrapped in warmed pancakes, if desired.
Combine garlic, ginger, five-spice, honey, marmalade and kecap manis in a large bowl. Add ribs and toss until coated. Cover; refrigerate overnight.
Heat an oiled grill pan on high heat. Drain ribs; reserve marinade. Cook ribs, brushing occasionally with reserved marinade, for 5 mins each side, or until cooked through.
For the crunchy noodle salad, whisk vinegar, sugar, soy sauce, sesame oil and garlic in a small bowl. Place remaining ingredients in a large bowl. Add dressing; toss gently to combine. Serve with ribs.
Toss duck with remaining ingredients.
To make the orange dressing, whisk together all ingredients. Drizzle over salad and toss to combine. Serve.
Cook saifon, a little at a time, in 1-inch of hot oil.
Cook until noodles \"explode.\"
Turn and cook other side.
Remove and drain on paper towel.
Thinly slice the lettuce, cucumbers, celery, bell pepper, scallions and radishes.
(Please improvise on salad if you wish.)
Put in large bowl and refrigerate.
Toast sesame seeds until lightly browned.
Preheat a grill plate over high heat. Lightly coat with oil. Chargrill pineapple for 2-3 mins per side, until tender. Cut slices into quarters.
In a large bowl, combine pork, red cabbage, Chinese cabbage, cilantro, coconut, green onions and pineapple. Set aside.
Meanwhile, to make the sumac dressing, whisk together all ingredients. Season to taste. Drizzle over salad just before serving.
In a very large bowl, mix all the vegetables, sunflower seeds and sesame seeds.
In a small bowl, mix the remaining 11 ingredients from garlic to black pepper for the dressing.
Pour the dressing on the salad and mix well. Set aside to let it wilt for 30 minutes.
Infuse love and serve!
Whisk dressing and soy sauce together and set aside.
In large bowl, combine remaining ingredients (except chow mein noodles). Pour dressing over salad and toss well.
Chill until ready to serve.
Serve topped with Chinese noodles.
(This is really good over hot white rice, too.)
ushy I've tried other recipes for the dumpling portion, and
Heat the oil in a wok on high heat. Stir-fry the beef for 3 mins or until cooked through. Transfer to a large bowl; cool slightly.
Meanwhile, for the tamarind dressing, whisk all ingredients in a medium bowl until combined.
Add the Chinese cabbage, chili pepper, peanuts, spinach, herbs and dressing to the beef; toss gently to combine.
lace of a salad or use to make Asian (Chinese) tabbouleh cabbage
lavors to infuse.
SALAD:
Combine the Chinese Cabbage, bean sprouts
0 mins.
Meanwhile, for salad, toss sugar snap peas, snow
ombine.
To make the salad, toss all ingredients together in