Asian Salad

by on February 20, 2012 » Add the first comment.
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INGREDIENTS

  • 1 CU Napa cabbage (sliced thin)
  • 1/2 CU red cabbage (sliced thin)
  • 1 CU Chicken scraps (shredded)
  • 1 TBL scallions (chopped)
  • 1 TBL carrot slivers
  • 2 TBL cilantro (chopped very roughly, include stems)
  • wasabi root (or powder) to taste
  • 1 tsp ground ginger (optional)
    TOPPING
  • 1 TBL cashews (optional) OR 1 TBL peanuts (optional) OR 1 TBL almond slivers (optional)

Top with COCO’S ASIAN SESAME DRESSING – to taste – or simple Asian Dressing listed below

STEP BY STEP

  1. Put serving plate into refrigerator
  2. Toss all ingredients
  3. Add dressing and toss again
  4. Remove plate from refrigerator
  5. Serve cold on top of soba noodles (or other Chinese noodles)
  6. Top with cashews, peanuts or almonds

ASIAN DRESSING

  • 1 TBL soy
  • 1 TBL sesame oil
  • 1 TBL rice wine vinegar
  • 1 tsp sugar
  • 1 tsp Yakisoba sauce or Asian Fish Sauce
  • 1 tsp poppy seeds

Find more like this: Meat to Eat SEAFOOD, Salads and Veggie Dishes, World Cuisine

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