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How To make Oriental Salad with Sesame Vinaigrette Dressing
1 pk (8.75 oz) soba noodles
1 sm Carrot
shredded in long strands 1 sm Daikon
:
shredded in long strands 6 Leaves romaine lettuce
torn 6 Leaves red leaf lettuce
:
torn 1 Red bell pepper; sliced
1 Yellow bell pepper; sliced
1/2 pk (8 oz size) fried tofu
sliced 1 cn (8 oz) water chestnuts
:
sliced 1 cn Mandarin orange wedges
(11 oz), drained 1 cn (20 oz) lychees; drained
:
and cut into quarters 1/4 c Toasted sesame seed
1/2 c Brown sugar
1 ts Salt
1 ts Pepper
1/4 c Salad oil
1/2 c Lime juice
6 tb Mirin
1 c Rice vinegar
1/2 c Tamari (or shoyu)
4 ts Sesame oil
Cook soba noodles according to package directions, rinse, drain and cool. In a large bowl, toss noodles with carrot and daikon. Put lettuce on large serving platter. Top with noodle mixture, peppers, tofu, water chestnuts, mandarin oranges, and lychees. Chill until ready to serve. To make dressing, combine the remaining ingredients; mix well. Serve with salad. Makes 10 to 12 servings.
Guest Demonstrator: Paul Onishi CHERRY BLOSSOM FESTIVAL RECIPES (FEbrUARY 1995) Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc. [Meal-Master compatible format by Karen Mintzias]
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Asian Salad Recipe with Sesame Vinaigrette
This Asian salad recipe is a traditional dish made with a homemade sesame vinaigrette recipe. Perfect salad for serving during a summer picnic and BBQs, or as an addition to a regular meal.
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Invented by Sylvia Cheng Wu also known as Madame Wu in the 60s and made popular by the original celebrity chef Wolfgang Puck, The Chinese chicken salad has become an obsession in California, especially with celebrities. It's not hard to see why. It's refreshing, it's light, it has incredible texture and crunch, and an Asian-inspired dressing that has all those addicting umami flavors that you could eat with a spoon. But you don’t have to travel to California to taste it, we’re making my version today, so let's just jump right into it.
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