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.
Peanut-Sesame Dressing: Blend all the ingredients except
To make dressing, place the sesame seeds in a mortar and
horoughly.
Shake Kraft Asian Toasted Sesame dressing and pour into the carrot
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.
erving platter.
Meanwhile, heat sesame oil and olive oil in
Combine stir fry sauce, Asian toasted sesame dressing, soy sauce, and teriyaki sauce
ngredients while making the Toasted Sesame Dressing: heat the sesame oil in a small
To make dressing: add all dressing ingredients to the container of
llows the dressing to sink into them.
Toast the sesame seeds
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.
hrimp, fish, garlic, ginger and sesame oil until the mixture forms
Mix sugar, mustard, salt and vinegar.
Add onion juice and blend.
Add oil slowly; mix until thick.
Add toasted sesame seed; store in refrigerator.
Serve on spinach with mandarin oranges. Enjoy.
Cook 1 package (8 oz) thin Chinese noodles according to package directions. Drain; rinse under cold water until completely cool. Transfer to a large bowl; toss with 1 Tbs vegetable oil.
In a small bowl, whisk together 1/4 c fresh lime juice, 2 Tbs soy sauce, 1 tsp toasted sesame oil, 2 tsp light brown sugar, and 1/8 to 1/4 tsp crushed red pepper; whisk in 3 Tbs chopped fresh cilantro.
Pour over noodles, season with coarse salt and ground pepper.
Toss and serve.
Wash the spring greens and drip dry in a colander and then on kitchen paper.
Remove the thick stems and finely shred the green leaves.
Deep fry the spring greens in batches in hot oil for about 1 minute.
Take care not to let it burn.
Drain well and place in a large mixing bowl.
Scatter sugar, salt and toasted sesame seeds and mix well.
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!
ake the dressing: Put mayonnaise, sour cream, ginger, garlic, sesame oil and
Remove from heat.
Place dressing in a medium bowl. Slowly
inegar, balsamic vinegar, olive oil, sesame oil, honey, ginger, dry mustard