Little China Salad With Homemade Dressing Food

CHINESE CHICKEN SALAD

Chinese Chicken Salad image

Recipe video above. This one is all about the fabulous Asian Dressing and the slaw-type shape of the ingredients. Don't skip the crunchy noodles, they totally make this! Alternative Dressing: standby Asian Sesame Dressing (keeps for weeks).

Provided by Nagi | RecipeTin Eats

Categories Salad

Time 15m

Number Of Ingredients 15

Ingredients

2 tbsp light soy sauce ((Note 1))
3 tbsp rice vinegar ((aka rice wine vinegar, or use cider vinegar))
1 tbsp sesame oil (toasted)
2 tbsp grapeseed oil ((or canola or any other neutral flavored oil))
1 tsp sugar
1 1/2 tsp fresh ginger (, grated or very finely chopped)
1 garlic clove (, minced)
1/2 tsp black pepper
4 cups Chinese cabbage ((Nappa Cabbage), finely shredded (Note 2))
1 1/2 cups red cabbage (, finely shredded)
1 cup carrot (, finely julienned (see video))
2 cups chicken (, shredded)
1/2 cup shallots / scallions (, finely sliced on the diagonal)
1/2 to 1 cup crunchy noodles ((I use Chang's) (Note 3))
1 - 2 tsp sesame seeds

Steps:

Combine the Dressing ingredients in a jar and shake. Set aside for 10 minutes or so for the flavours to meld.
Place the Salad ingredients together in a large bowl along with half the crunchy noodles. Drizzle over dressing then toss. (Note 4)
Divide between serving bowls. Top with more crunchy noodles and a good sprinkle of sesame seeds. Serve immediately!

Nutrition Facts : ServingSize 320 g, Calories 412 kcal, Carbohydrate 17.3 g

CHINESE CHICKEN SALAD WITH SESAME DRESSING

Chinese Chicken Salad with Sesame Dressing image

Make the most of store-bought rotisserie chicken with light and healthy Chinese Chicken Salad topped with quick-fix sesame dressing.

Provided by Kelly Senyei

Time 20m

Number Of Ingredients 14

Ingredients

4 cups shredded cooked chicken (See Kelly's Notes)
3 cups shredded Romaine lettuce
2 cups shredded purple cabbage
2 scallions, thinly sliced (white and green parts)
1 medium cucumber, thinly sliced into batons
1/3 cup sliced almonds
1 cup crispy chow mein noodles
1 cup Mandarin oranges
3 Tablespoons sesame oil
1/4 cup seasoned rice wine vinegar
1/4 cup vegetable oil
2 Tablespoons sugar
1 teaspoon salt
1/4 teaspoon fresh black pepper

Steps:

In a large bowl, combine all of the salad ingredients, tossing until well mixed.
In a small bowl, whisk together the dressing ingredients and then pour over the salad, tossing to coat.

Nutrition Facts : Calories 351 kcal, Carbohydrate 9 g, Protein 23 g, Fat 25 g, SaturatedFat 10 g, Cholesterol 72 mg, Sodium 660 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

TRISHIE'S CHINESE-STYLE SALAD DRESSING

Trishie's Chinese-Style Salad Dressing image

A great salad dressing for crunchy salad vegetables such as peppers, sweet corn, red onion, bean sprouts, cherry tomatoes... anything you like really.

Provided by Trishie

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 10m

Yield 8

Number Of Ingredients 6

Ingredients

½ cup red wine vinegar
11 tablespoons extra-virgin olive oil
1 tablespoon hoisin sauce
1 tablespoon honey
¼ teaspoon minced garlic
salt and ground black pepper to taste

Steps:

Whisk the red wine vinegar, olive oil, hoisin sauce, honey, garlic, salt, and pepper together in a bowl. Store in refrigerator. Shake well before use.

Nutrition Facts : Calories 183.9 calories, Carbohydrate 4.1 g, Cholesterol 0.1 mg, Fat 18.6 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 2.6 g, Sodium 32.4 mg, Sugar 2.7 g

CHINESE CHICKEN SALAD

Chinese Chicken Salad image

Provided by Ina Garten

Categories main-dish

Time 1h

Yield 12 servings

Number Of Ingredients 19

Ingredients

4 split chicken breasts (bone-in, skin-on)
Good olive oil
Kosher salt
Freshly ground black pepper
1/2 pound asparagus, ends removed, and cut in thirds diagonally
1 red bell pepper, cored and seeded
2 scallions (white and green parts), sliced diagonally
1 tablespoon white sesame seeds, toasted
1/2 cup vegetable oil
1/4 cup good apple cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons dark sesame oil
1/2 tablespoon honey
1 clove garlic, minced
1/2 teaspoon peeled, grated fresh ginger
1/2 tablespoon sesame seeds, toasted
1/4 cup smooth peanut butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.
Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.
Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.

CRUNCHY CHINESE SALAD

Crunchy Chinese Salad image

Provided by Food Network

Categories side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 large head Napa cabbage, chopped
5 green onions, diced
1/2 cup butter
2 packages ramen noodles (discard soup flavoring)
1/2 cup sesame seeds
1 small package sliced almonds
1 cup vegetable oil
1 teaspoon soy sauce
1/2 cup white vinegar
1 cup sugar

Steps:

First mix cabbage and onions in a large bowl, set aside.
Melt butter in a frying pan over medium heat. Break noodles in small pieces and brown along with sesame seeds and almonds. Cool and drain on paper towels.
To make dressing, mix together all ingredients and microwave to dissolve the sugar. Let cool (about 20 minutes) before serving. Dressing can be made a day ahead of time.
Toss together all salad ingredients and add dressing, just before serving.

CHINESE CHICKEN SALAD WITH SESAME GINGER DRESSING

Chinese Chicken Salad with Sesame Ginger Dressing image

"Here's a main dish that's a refreshing change of pace for dinner," writes Linda LaPresle from Glendora, California. "Chock-full of veggies, it's a treat for the two of us," she says, "and so easy to multiply for drop-in guests." TIP: Use any remaining water chestnuts or bean sprouts in a stir-fry, salad or Asian-flavored wrap sandwich later.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

1-1/2 cups shredded napa cabbage
3/4 cup canned bean sprouts, rinsed and drained
3/4 cup frozen peas
3/4 cup chopped cucumber
3/4 cup shredded cooked chicken breast
1/3 cup sliced water chestnuts
1 green onion, thinly sliced
1 tablespoon chopped peanuts
3 tablespoons reduced-sodium soy sauce
2 teaspoons sherry or unsweetened apple juice
2 teaspoons sesame oil
3/4 teaspoon ground ginger

Steps:

In a serving bowl, combine the first eight ingredients. In a small bowl, whisk the soy sauce, sherry or apple juice, oil and ginger. Pour over salad and toss to coat. Serve immediately with a slotted spoon.

Nutrition Facts : Calories 248 calories, Fat 9g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 1030mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 6g fiber), Protein 23g protein. Diabetic Exchanges