Amansala Salad With Ginger Sesame Dressing Food

ASIAN SALAD

Steps:

• Cut 1/2 English cucumber, 1/2 small jicama, 1 large carrot and 1 celery stalk into matchsticks. Drain and rinse a 15-ounce can baby corn; quarter the corn lengthwise. Toss the vegetables with dressing: Mix 3 tablespoons rice vinegar, 1/4 cup chopped cilantro, 2 tablespoons soy sauce, 1 tablespoon each sesame seeds and grated ginger, 1 teaspoon sesame oil, 1/2 teaspoon each grated garlic and minced jalapeno, and salt to taste.

ASIAN SALAD WITH SESAME DRESSING

Steps:

• Add 1 at a time through the feed tube of a running blender, vinegar, shallot, salt, pepper, tahini, and sesame seeds. Leaving the blender running add the oil in a slow thin stream. Set aside briefly.
• Toss greens, corn, orange, bell pepper, water chestnuts, and tomatoes together in a large bowl with enough dressing to coat. Serve with additional dressing on the side.

SESAME-GINGER STEAK SALAD

Steps:

• Brush steak with 2 tablespoons vinaigrette; sprinkle with salt and pepper. Cook steak in a large skillet coated with cooking spray over medium-high heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes before slicing., Divide salad mix among four plates. Top with radishes, onions, cucumber, peas, tomatoes and cilantro. Arrange sliced steak over salads; drizzle with remaining vinaigrette.

AMANSALA SALAD WITH GINGER-SESAME DRESSING

Steps:

• 1. Combine the cabbage, lettuce, carrots, tomatoes, avocado, and fish or chicken in a large bowl and toss with the dressing to taste.
• 2. Sprinkle with the toasted sesame seeds and serve.

CRUNCHY ASIAN SALAD

Steps:

• Combine all dressing ingredients in blender, add 2 tbs water and process until smooth.
• Combine all salad ingredient except fish or chicken. Toss with dressing to taste. Top with fish or chicken.
• Makes a single serving as entire meal or 3-4 servings as side salad.

JICAMA SALAD WITH RICE WINE & SESAME GINGER DRESSING

Steps:

• In a medium bowl place the jicama, carrots, red bell peppers, chives and the Rice Wine Vinegar and Sesame Ginger Dressing. Toss everything together well. Marinate the ingredients for 1 hour at room temperature.
• To make dressing: In a medium bowl place the rice wine vinegar, hot chile oil, ginger, shallots, tamari and sesame seeds. Mix everything together well. While whisking constantly, add the sesame oil in a very slow, steady stream.
• On individual salad plates, place the radicchio and Belgian endive. Place the jicama mixture on top. Garnish the salad with the avocado and lemon slices.

VEGETABLE NOODLE SALAD WITH SESAME VINAIGRETTE

Steps:

• Bring a pot of water to a boil, and season generously with salt.
• In a small bowl, combine soy sauce, sesame oil, vinegar, ginger and garlic. Season with salt and pepper, and mix well.
• Once the water boils, cook the pasta according to package directions until al dente. Reserve 3/4 cup pasta cooking water, then drain. Transfer pasta to a large bowl. Add half the dressing and 1/4 cup pasta water, season with salt and pepper and toss to evenly coat.
• Meanwhile, in a large deep-sided saucepan, heat safflower oil over medium. Add onion and bell peppers, season with salt and pepper, and cook, stirring occasionally, until deep golden and tender, about 10 minutes. Add snap peas and cook, stirring occasionally, until crisp-tender, 2 minutes. Add tomatoes, 1/4 cup pasta water and the remaining dressing. Stir to deglaze the pan and lift the browned bits on the bottom of the skillet, then add vegetable mixture (with sauce) and scallions to pasta and toss until well combined (add more pasta water if thinner sauce is desired). Season with salt and pepper.
• Serve warm or at room temperature. Garnish with scallions and sesame seeds, if using.

EDAMAME SALAD WITH SESAME GINGER DRESSING

Steps:

• Divide salad blend among 6 bowls. Top with all remaining ingredients except salad dressing. Serve with dressing.

GRILLED SIRLOIN SALAD WITH SESAME-GINGER DRESSING

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Blend soy sauce, vinegar, brown sugar, sesame oil, garlic, and ginger together in a blender or food processor until dressing is smooth.
• Press peppercorns into both sides of steak and season with salt.
• Place steak, scallions, and red bell pepper on the preheated grill and cook for 4 minutes. Flip and cook until vegetables are charred and steak is cooked to desired doneness, about 4 minutes more. Let steak rest on a work surface for 5 minutes before thinly slicing along the grain. Cut scallions into 1-inch pieces and bell pepper lengthwise into strips.
• Toss curly endive and radicchio with the dressing in a bowl; transfer to a platter and top with steak and vegetables.