While we were at the beach last week, my cousin brought me a delicious salad from the restaurant where she works. This was my attempt to recreate it. I had everything prepared (shredded, chopped, diced etc…) in the morning and then simply tossed it all together for dinner. This recipe made enough salad for dinner for me and Allen and 2 additional lunches for me.
SALAD
Head of Napa Cabbage, shredded
1 cup purple cabbage, shredded
2 spring onions, chopped
3/4 cup shredded carrots
1/2 cup bean sprouts
1/2 cup cucumbers, diced
2 cups chicken, cooked and shredded
1/2 cup almonds, sliced and toasted
1/2 cup crispy asian noodles
2 tbsp sesame seeds, toasted
2 tbsp cilantro, finely chopped
Combine all ingredients in a large salad bowl.
GINGER VINAIGRETTE*
1 inch piece of fresh ginger, grated
2 garlic cloves, grated
4 tbsp soy sauce
4 tbsp rice vinegar
1 tbsp sesame oil
3 tbsp grape seed oil
2 tsp sugar
pepper to taste
* I double this dressing recipe for the large salads I made!
* I double this dressing recipe for the large salads I made!
I put all of the dressing ingredients in my small food processor and pulsed to combine. Then I put the dressing in a mason jar and placed it in the refrigerator to chill. Just a note- make sure your grate the ginger and garlic over the container you are making the dressing in. All of the yummy oils will add to the flavor of the dressing. Shake well before tossing with salad.
XOXO,
Josephine
Thank you very much for the amazing post.I really likes it very much.One of the great post I have ever seen.I am a big fan of Chinese recipe.When I going to any where in the planet I definitely try to find the Chinese recipes.I like their souse taste.This dish look really great!Next month I have meeting associated with college essay writing service at China.