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Asian Main Dish Salad

Note:  This recipe is an amalgam of a Cooking Lite, Epicurious.com, FoodTV, and Planter
Kitchen approaches to an Asian salad.  Any cooked chicken can be used, as long as you end up
with about 3 cups cubed chicken. The dressing is so good, I would use it for a stir fry dish too .
The beauty of this recipe, which was used for a family BBQ, is that you can prepare all ingredients
ahead of time and combine them at the last minute.  The dressing should be added only before 
serving, so the salad does not get soggy.  Roasted peanuts are served separately as a garnish.  

For the dressing:

1 cp rice wine vinegar
1/2 cp brown sugar
10 T fresh-squeezed lime juice
1 T fresh ginger, finely chopped
2 garlic cloves, finely chopped
5 T lite soy sauce
2-3 hot peppers,finely chopped
Combine all ingredients and blend thoroughly. For the rest of the salad:
1/2 head cabbage, thinly sliced
1/2 lbs carrots, peeled and julienned or finely chopped
5-8 cps combined salad greens, including mesculin and spinach
4 cps rice noodles or other cooked pasta such linguine, small elbows
2 cps or more green beans, steamed to crisp-tender stage
Blanch the cabbage and carrot slices for a minute to tenderize them. Combine them with the rest of the ingredients. in a large bowl.

Serve Roasted Unsalted Peanuts on the side for a garnish.